Mycobiota of Wheat
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
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):1112-1122] (ISSN:1097-8135). http://www.lifesciencesite.com.
Key Words: Wheat flour, Aspergillus, Penicillium, Enzymes, α-amylase, L-Asparaginase.
