Mycobiota of Whea
Mycobiota of Wheat Flour and Detection of α- Amylase and L-Asparaginase Enzymes
Mohammed S. Alhussaini
Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Shaqra University, Saudi Arabia. firstname.lastname@example.org
Abstract: Infection of stored wheat flour with fungi can be an extremely serious problem. This study was conducted to isolate and identify the fungal species, which contaminated the stored flour in Riyadh region in Saudi Arabia. The present results revealed that the total fungal counts which were recorded on three medium types were ranged from 33200 to 35300 per gram of wheat flour. The most predominant genus was Aspergilluswith high frequency (85.7% - 89.3%). Aspergillus was represented by 8 species, A.flavus showed maximum frequency (60.7% - 71%) and minimum frequency exhibited by A.clavatus, A.terreus, A.ochraceous andA.tamarii (3.5%). Penicillium and Eurotium were the second dominant genera with frequency (50%). The results revealed that the Aspergillus genus was the most active producer of α- amylase (25-27mm ) . 12 fungal strains include (3 isolates ) for both Aspergillus flavus and A. flavus var.columnaris, (1 isolate) for A.niger , Fusarium proliferatum, F.semitectum, Penicillium chrysogenum, P.crustosum and P.olsonii exhibited high activity in production of L- asparaginase . Three isolates of P.olsonii and one isolate for A.flavus var.columnaris , A.niger,Penicilliun aurantiogriseum ,P.citrinum and Rhizopus rhizopodiformis showed moderate activity in production of L-asparaginase.
[Mohammed S. Alhussaini. Mycobiota of Wheat Flour and Detection of α-Amylase and L-Asparaginase Enzymes. Life Sci J 2013;10(1):360-371]. (ISSN: 1097-8135). http://www.lifesciencesite.com. 58
Key Words: Wheat flour, Aspergillus , Penicillium, Enzymes, α-amylase , L-Asparaginase . Full Text 58