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KMID : 1007520140230020661
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Food Science and Biotechnology
2014 Volume.23 No. 2 p.661 ~ p.669
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The Antifungal Mechanism of Electrolyzed Oxidizing Water against Aspergillus flavus
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Xiong Ke
Li Xiu-Ting
Guo Sunbao
Li Li-te
Liu Hai-jie
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Abstract
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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.
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KEYWORD
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electrolyzed oxidizing water (EOW), Aspergillus flavus, ionic leakage, available chlorine concentration (ACC)
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