The antifungal mechanism of electrolyzed oxidizing water against Aspergillus flavus

被引：25
|
作者：
Xiong, Ke [1 ,2 ]
Li, Xiu-ting [1 ,2 ]
Guo, Sunbao [1 ,2 ]
Li, Li-te [3 ]
Liu, Hai-jie [3 ]
机构：
[1] Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing 100048, Peoples R China
[2] Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China
[3] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
来源：
FOOD SCIENCE AND BIOTECHNOLOGY | 2014年 / 23卷 / 02期
基金：
北京市自然科学基金;
关键词：
electrolyzed oxidizing water (EOW); Aspergillus flavus; ionic leakage; available chlorine concentration (ACC); ESCHERICHIA-COLI O157-H7; DISINFECTION; EFFICACY; INACTIVATION; REDUCTION; MAGNESIUM; BACTERIA; TOMATOES;
D O I：
10.1007/s10068-014-0090-8
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fungicidal electrolyzed oxidizing waters (EOW) include neutralized electrolyzed oxidizing water (NEW) and acidic electrolyzed oxidizing water (AcEW). These forms were evaluated against Aspergillus flavus conidia (spores) and mycelia. EOW possessed strong antifungal activities against A. flavus conidia and mycelia due to destruction of the cellular structures of the A. flavus conidium and mycelium. K+ and Mg2+ leakage results from damage to the normal cellular functions of A. flavus conidia and mycelia. Among the physicochemical parameters of EOW, the available chlorine concentration (ACC) is primarily responsible for the EOW antifungal activity. A. flavus can be eliminated by use of AcEW and NEW as a new, alternative method of fungal control that is superior to some current physical methods and to synthetic chemical fungicides.
引用
收藏
页码：661 / 669
页数：9
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