Influence of volatile compounds and food preservatives in the management of fumonisins (B1) production by Fusarium moniliforme

Abstract

Efficacy of volatile compounds and food preservatives in the management of fumonisins B

1 production by Fusarium moniliforme was assessed in vitro. The toxin production was analyzed by thin layer chromatographic technique. Among different volatile compounds studied, formic acid and propionic acid inhibited the growth and fumonisins (B1) production by F. moniliforme. Aniline, benzaldehyde, and formaldehyde can suppress fumonisisin B1 production to maximum extent. Camphor at a concentration of 15 mg/ml could inhibit fumonisin B1 production among different food preservatives studied. From the above results it is concluded that volatile compounds and food preservatives can be employed in the management of fumonisins (B1)