Lipolysis Activity of Aflatoxins and Ochratoxins Producing Fungal Strains Contaminating Fresh Cow Meat

El-Shahir A. A^1*, Abdel-Sater M. A² and Yassein A. S¹

¹Botany and Microbiology Department, Faculty of Science, South Valley University, Qena, Egypt.

²Botany Department, Faculty of Science, Assiut University.

Corresponding Author E-mail : dr.amanyatta@yahoo.com

DOI : http://dx.doi.org/10.13005/bbra/2821

ABSTRACT: Fungal contamination of meat is the major cause hydrolyzation of lipids and as aresult,   change   the   meat   flavor   also   nutrition   value   decreases. In   this   work,   we   testedSeventy-two species in addition 2 species varieties isolated from fresh cow meat for theirability to produce lipase enzyme. The results confirmed that all   fungal isolates can producelipase enzyme with variable degrees. The high producer's isolates were Aspergillus flavus andScopulariopsis fusca   so   they   were   chosen   for   moreover   studies   for   optimization   ofenvironmental and nutritional conditions for output of lipase. The results affirmed that idealtemperature,  incubation   period  and   pH  for  maximum   production   bythe  two  strains   were;30⁰C, 6 days and pH 6 but the difference in the used carbon and nitrogen sources as followolive oil and ammonium molybdate and sunflower oil and potassium nitrate as a sole carbonand nitrogen sources in basal medium which is initially adjusted to pH 6 for maximum lipaseproduction. Four isolates were used as a proof for production of aflatoxins and ochratoxinsby the fluorometric method the results confirmed that all the tested isolates had the ability foraflatoxins and ochratoxins production and HPLC analysis confirmed these results.

KEYWORDS: Aflatoxin; Fresh Cow Meat; Fungal Contamination; Lipase Enzyme; Ochratoxin

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