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ชื่อบทความ Biofumigant potential and inhibition mechanism of Trichoderma asperelloides SKRU-01 volatile organic compounds for controlling aflatoxigenic Aspergillus parasiticus and Aspergillus flavus in stored peanuts
ประเภทการตีพิมพ์ วารสารวิชาการระดับนานาชาติ
ชื่องานประชุมวิชาการ/วารสาร Food Control
ผู้แต่ง ไสว บัวแก้ว
วันที่ตีพิมพ์/นำเสนอ 2 พ.ย. 2566
ปีที่ 2024
ฉบับที่ 157
หมายเลขหน้า 1-14
ลักษณะบทความ
Abstract Microbial volatile organic compounds (VOCs) have emerged as promising alternatives to synthetic fungicides for
managing stored grain. In this study, the inhibitory effects of Trichoderma asperelloides SKRU-01 VOCs on hyphal
growth and spore germination of Aspergillus parasiticus TISTR 3276 and A. flavus PSRDC-4 were investigated. The
results demonstrated significant suppression of hyphal growth and spore germination in both strains by SKRU-01
VOCs. By using solid-phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GCMS),
the SKRU-01 VOCs were identified to contain 23 compounds, with acetophenone being predominant
(14.41%). Antifungal experiments revealed that acetophenone, at a minimum inhibitory concentration (MIC) of
1.0 μL/mL (solid media assay) or 1.0 μL/L (vapor phase assay), completely inhibited the growth of both strains.
Moreover, the application of SKRU-01 VOCs effectively reduced mold density and aflatoxin B1 (AFB1) production
in peanuts and also exhibited superior efficacy compared to acetophenone at a 1/2 MIC concentration. Acetophenone
exhibited inhibitory effects on both fungal strains through multiple mechanisms of action. This included
its ability to inhibit ergosterol biosynthesis, reduce the aflatoxin inducer methylglyoxal, impair antioxidant
defense enzymes, and disrupt non-enzymatic defense molecules. Overall, this research highlights the biofumigant
potential of SKRU-01 VOCs in stored grain management and provides novel insights into their antifungal
mechanism against A. parasiticus and A. flavus. Furthermore, these findings contribute to the development of
sustainable strategies for grain preservation and underscore the broader applications of microbial VOCs in
agricultural and food safety practices.