Organic acids (formic. propionic. acetic. lactic. citric and fumaric acids) were
used in different concentrations (25%. 35%, 45%, 5'5%, 65%, 75% and 100%) at
different Inclusion rates (0.1 %.0.2%, 0.4%, 0.6%, 0.8%, 1.0%, 1.2%, 1.4% and 1.6%~
for all acids except acetic (0.05%, 0.1 %,0.2%,0.4%, 0.6%,0.8%, 1.0"/0, 1.2% and
1.4%) and formic and propionic acids (0.02%, 0.025%, 0.05%, 0.1%, 0.15%, 0.2%,
0.4% and 0.6%) to evaluate their antimould activity to be used as grain preservatives.
Results showed that. propionic acid (100%) has the strongest effect as antimould at
0.02% inclusion rate followed by formic and acetic acids (100%) at inclusion rate
0.05% fOf both of them. Diluted acids has effective antimould activity but in higher
inclusion rates. Citnc acid, lactic acid and fumaric acid did not have any antifungal
effect up to 1.6% inclusion rate but they showed an enhancement effect on the fungal
growth.