Reduction of Aflatoxin B sub( 1) in Stored Peanuts (Arachis hypogaea L.) Using Saccharomyces cerevisiae

• Published in: Journal of food protection Vol. 74; no. 6; p. 1003
• Main Authors: Prado, G, Madeira, J E G Cruz, Morais, V A D, Oliveira, M S, Souza, R A, Peluzio, J M, Godoy, I J, Silva, J F M, Pimenta, R S
• Format: Journal Article
• Language: English
• Published: 01.06.2011
• Subjects: Arachis hypogaea; Aspergillus flavus; Aspergillus parasiticus; Saccharomyces cerevisiae
• ISSN: 0362-028X

Aflatoxin B sub( 1) is a toxigenic and carcinogenic compound produced by Aspergillus flavus and Aspergillus parasiticus. To inhibit aflatoxin contamination of peanuts, seeds of two peanut breeds, IAC Caiapo and IAC Runner 886, were inoculated with A. parasiticus (1.0 10 super( 6) spores per ml) and the yeast Saccharomyces cerevisiae (3.2 10 super( 7) cells per ml) and incubated at 25 degree C for 7 and 15 days. Two experiments were conducted for each incubation period separately. The treatments were completely randomized, with three replications per treatment. Treatments included the two cultivars and three types of inoculation (pathogen alone, yeast and pathogen, and yeast 3 h before pathogen). Aflatoxin B sub( 1) was quantified with a densitometer at 366 nm after thin layer chromatography. Aflatoxin B sub( 1) contamination in peanuts was reduced after the addition of S. cerevisiae. The concentration of aflatoxin B sub( 1) decreased by 74.4 and 55.9% after 7 and 15 days, respectively. The greatest aflatoxin reduction was observed when S. cerevisiae was inoculated 3 h before the pathogen in IAC Caiapo seeds and incubated for 7 days at 25 degree C. The use of S. cerevisiae is a promising strategy for biological control of aflatoxin contamination in peanuts.