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Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper

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Food Bioscience 2022年第2期46卷 308-314页

作者： ruttipron pothimon Warawut Krusong Pawinee Daetae Sumate Tantratian Maria Gullo Division of Fermentation Technology School of Food IndustryKing Mongkut’s Institute of TechnologyLadkrabangBangkok10520Thailand Department of Food Technology Faculty of ScienceChulalongkorn UniversityBangkok10330Thailand Department of Life Sciences University of Modena and Reggio EmiliaItaly

Determination of volatile organic components(VOC)produced in high acid upland rice vinegar was conducted using *** acid and ethyl acetate at 9.11%and 2.69%(v/v),respectively,were major VOC found in the vinegar while the others were isobutyl acetate,isobutyl alcohol,isoamyl acetate,isoamyl alcohol,phenethyl acetate and phenethyl ***,vinegar and VOC were tested,in vitro,for their inhibition on conidia germination of 10^(3) conidia/mL of Aspergillus *** exposure with 10%(v/v)of vapor-phase vinegar and pure acetic acid completely inhibited the germination of conidia with 30 min exposure,while VOC mixture of 9.11%(v/v)acetic acid,0.08%(v/v)isoamyl alcohol,0.45%(v/v)phenethyl alcohol and 0.01%(v/v)isobutyl alcohol with 45 min exposure could achieve the same ***,vinegar vapor was tested on the inhibition of conidia germination and aflatoxin production of *** during 90 d subsequent storage of dried chili *** inhibition of conidia germination and aflatoxin production were achieved with the 40 min exposure of 1.04±0.03 mmol/L of vaporized *** results showed that fumigation of upland rice vinegar containing antifungal VOC is a simple and an economical method for commercial preservation of dried chili *** rice vinegar is a novel bio-fumigant for prevention of mycotoxin production in dried food and feed products during storage.

关键词： Acetic acid Aspergillus flavus Volatile organic compounds Acetification process

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