DOI: 10.5176/2251-2489_ BioTech14.04
Authors: Ali M. Elgerbi, Al-Taher O. Alzwei
Abstract: Glucosamine content, total aflatoxin and moisture content were measured during fermentation process. Glucosamine levels produced by Aspergillus flavus and A. parasiticus started to increase as the fermentation progressed, which also corresponded with the production of total aflatoxin. The results obtained show that glucosamine measurements give an indication of fungal growth. Glucosamine content and aflatoxins levels were influenced by the incubation time, which both showed increases after 24 hr. of incubation time. Increase in glucosamine content was considered to be due to the growth of Aspergillus flavus and A. parasiticus during the incubation time. It was noted, that the highest levels of glucosamine and total aflatoxin produced by A. parasiticus during 72 hr. incubation were 0.226 mg glucosamine per g dry weight and 65.9 ppb of total aflatoxin respectively. While total aflatoxin and glucosamine contents produced by A. flavus at 72 hr. incubation were 71.4 ppb and 0.186 mg/g dry weight respectively. The results showed a good relation between the fungal glucosamine and total aflatoxin.
Keywords: Chitin measurements, aflatoxigenic Aspergillus
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