Abstract: The ability of tea polyphenols against growth and AFB1 production by toxigenic Aspergillus flavus was researched. Meanwhile,the influence of tea polyphenols on mycelia morphological alterations of Aspergillus flavus was analyzed by scanning electron microscopy( SEM). Results showed that the tea polyphenols could inhibit the colony growth of Aspergillus flavus. At the concentrations of 10 mg / m L,the inhibition reached to 48. 41 %,the growth rate and the lag phase reached to( 5. 57 ± 0. 16) mm / d,( 1. 32 ± 0. 13) d; however,the tea polyphenols significantly inhibited AFB1 production,the inhibition of 1 mg / m L,5 mg / m L and 10 mg / m L concentrations of tea polyphenols reached to 60. 15 %,87. 12 % and 97. 48 %,respectively. And SEM showed that the mycelia was serious damaged.Hence,tea polyphenols can be used in food and feed to control AFB1 contamination.
徐丹,石伟力,宋宏新. 茶多酚对黄曲霉生长及产毒能力的影响[J]. 食品与发酵工业, 2014, 40(12): 20-25.
XU Dan,SHI Wei-li,SONG Hong-xin. Effect of tea polyphenols on growth and AFB_1 production by Aspergillus flavus[J]. Food and Fermentation Industries, 2014, 40(12): 20-25.