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Effect of salt concentrations on aflatoxin production in peanut by Aspergillus flavus



Effect of salt concentrations on aflatoxin production in peanut by Aspergillus flavus



Kasetsart Journal, Natural Sciences 27(3): 354-357



The use of salt (sodium chloride) to control the Aspergillus flavus growth and aflatoxin production in peanut was investigated. Both fungal growth and aflatoxin production were completely inhibited at salt concns of 80, 120 and 160 mg/g. Aflatoxin production was reduced with 40 mg/g salt. However, at 20 mg/g salt, aflatoxin production was stimulated.

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Accession: 002604231

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