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. [email protected]
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
