Open AccessENZYMATIC AND AFLATOXIN PRODUCTION POTENTIAL OF ASPERGILLUS FLAVUS
Author(s) -
Saba Sana
Publication year - 2019
Publication title -
pakistan journal of agricultural sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.22
H-Index - 20
eISSN - 2076-0906
pISSN - 0552-9034
DOI - 10.21162/pakjas/19.6121
Subject(s) - aspergillus flavus , aflatoxin , husk , mycotoxin , food science , bran , starch , incubation , chemistry , hydrolysis , aspergillus , incubation period , biology , botany , biochemistry , raw material , organic chemistry
Fungi especially Aspergillus species are potential candidates for production of mycotoxins and industrially important enzymes. Aspergillus flavus isolates (129) recovered from soil mixed with animal rations (n=145) had aflatoxins (17.82%) and Enzymes (10.37%) production potential. Quantity of detected Aflatoxins varied for different isolates i.e., 3.25 to 11622.24ng, 21.34 to 194.47ng and 3.36 to 40.12ng per mL of Sabouraud’s dextrose broth in case of AFB1, AFB2 and AFG1 as determined by High performance liquid chromatography. Optimization of non-toxigenic starch hydrolyzing A. flavus was carried out at different incubation temperatures (22, 30 and 37°C), pH (4.5, 6 and 7.5) and substrates including maize, wheat bran and rice husk (1, 3 and 5% each) for incubation period of 7 days. In optimization experiments for starch hydrolysis, most of the A. flavus (86%) produced highest enzyme (IU) at 37°C and pH 6 quantified by Dinitrosalicylic method. Most of the isolates were able to produce enzymes using rice husk followed by maize. The highest quantity of enzyme was produced by A. flavus (179.88+1.71IU) using one percent of maize at pH 6 and 37°C. It was concluded that indigenous non-toxigenic A. flavus can be used in food industry as biological source of starch hydrolyzing enzymes.