EFFICACY OF NORMAL AND NANOSCALE TABLE SALT ON INHIBITING THE GROWTH OF FUNGI ASPERGILLUS FLAVUS IN THE CULTURE MEDIUM AND REDUCTION THE AFLATOXIN B1 ON THE STORED RICE GRAINS.

The current study included using two types of table salt, sea salt, Turkish origin from the Aegean Sea and common salt in both normal and Nanoscale. The Nanoscale of the two types of salts that are locally manufactured in inhibiting the fungi Aspergillus flavus isolate Asf 04, partially diagnosed and deposited in the Gen Bank under the accession number MN 944453. The result showed that the concentrations of Nano sea salt exceeded by 1, 2.5 and 3% on the culture medium PDA in vitro, with inhibition percentages of 23.5, 65.89 and 46.7%, respectively, over the common Nano salt with the same concentrations that achieved the inhibition percentages of the fungi growth reached 22.82, 37.6 and 41.1%, respectively. Whereas, the concentrations of the two salt species (sea and common) in normal scales 1, 2.5 and 3, for the sea salt it achieved 0, 5.8 and 12.58% inhibition percentages respectively and the same concentrations of common salt achieved 0, 3.17 and 3.52%, respectively. From the results, it can be observed that the concentration of 2.5% of Nano sea salt exceeded overall concentrations. Furthermore, the results of inhibiting the fungi A. flavus on stored rice grains and preventing it from producing toxin showed the superiority of Nano salts 2.5% and achieved a reduction for toxin by 95.8%, where the AFB1 was reduced from a concentration 21.2 ppb in the Control to 0.89 ppb in the treatment of Nano salt. Finally, the Nano sea salt at a concentration of 2.5% achieved a reduction percentage of 84.86%, as the concentration of AFB1 in the treatment of Nano salt was reduced to 3.44 ppb compared to the Control of 22.88 ppb in the stored rice grain. [ABSTRACT FROM AUTHOR]