Aspergillus

RESULTS AND DISCUSSION The ability of Pleurotus citrinopleatus and Aspergillus niger exposed to two doses of gamma irradiation (1 and 2 KGy) and immobilized on wheat straw to decolorize the dyes had been studied. Table 2 shows peaks of wavelengths of different types of dyes before and after decolorization. Peaks of reactive red 6 BX, direct brown BN, direct yellow 5 G, disperse orange 2RLS, disperse violet 3RS, sulpher black Br and sulpher brown SG were at 295, 240, 400, 444, 499, 220 and 250nm were

Staying healthy is a point of importance for many. In order to stay healthy, preventative measures such as screenings and check-ups are scheduled. While these preventative measures can be taken, the underlying cause for symptoms brought to light by medical professionals may be unknown. Rather than causes being housed in the body, they can be sourced in the environment. The model example of this medical phenomenon is mold. Growing in homes exposed to water, mold can stay hidden behind walls, flooring

constituents have been used as antifungal. Inhalation of vapours of the essential oils kill invaders attached to the inner respiratory lining and work synergistically with the body defences. In this study, Five essential oils were used against aspergillus fumingatus using cut plug method and the essential oil showes inhibitory activity against A. flumingatus the most effective oils against A.fumigatus were found to be of Cinnamomum verum (Cinnamon), Lavandula angustifoli (Lavendre), Foeniculum vulgare

identification Next to dioxins and dioxin-like compounds, mycotoxins belong to the potential chemical hazards related to animal feed of poultry. Mycotoxins are toxic compounds which are produced by several species of fungi genera such as Fusarium, Aspergillus and Penicillium. Production can occur before harvesting or during storage, is determined by environmental factors such as temperature and humidity and is mainly occurring in cereals and ground nuts. Usually, mycotoxins enter the food chain by contaminated

Part B Small Scale Literature Review Running Head: Factors Affecting Citric Acid Production by Aspergillus niger Factors Affecting Citric Acid Production by Aspergillus niger Ong Chia Swing, Student. Nilai University 1. Introduction Citric acid is a natural preservative or conservative that is used to add an acidic, sour taste to foods and beverages. In the context of biochemistry, the conjugate base of citric acid which is the citrate plays an important role as an intermediate in the citric

and can cause liver damage and cancer. They are closely related to difuronocoumarin compounds. Mostly they are produced by strains like Aspergillus flavus and Aspergillus parasiticus. There are at least 14 known aflatoxins in nature: Aflatoxin B1 (AFB) and B2: Aspergillus flavus and Aspergillus parasiticus, Aflatoxin G1 and G2: Aspergillus flavus and Aspergillus parasiticus, Aflatoxin M1 (metabolite of Aflatoxin B1) in humans and animals, Aflatoxin M2 (metabolite of Aflatoxin B2) in cattle, Aflatoxicol

Lab Report 2 Testable Hypothesis: The hypothesis for this experiment was that the Aspergillus oryzae (A. oryzae) enzyme has a more acidic optimal pH than the porcine pancreatic amylase enzyme. To test this hypothesis, an experimental design was made that tested the two enzymes at different pH levels. Materials and Methods: To begin this experiment, a spectrophotometer was connected to a device and set to record the percent transmittance of the solution in the cuvette. A blank was prepared for the

drying of the ear canal (4). Aspergillus niger and Candida albicans are the two most frequent pathogens of otomycosis (5).

but the non-brewing method is done in two days and has a harsher flavor and is opaque in color with a strong chemical aroma. The basic raw ingredients are soy beans, wheat, and salt. There is also the introduction of bacteria called Aspergillus oryzae or Aspergillus soyae,which breaks down the proteins in the soybeans. So, in a nutshell, this is how the process works. First they blend or mash the soybeans and wheat, adding it to water and boiling it till the seeds are softened. Then they add a

The effects of temperature on Aspergillus oryzae and , Bacillus licheniformis Tamira Carey PID: 4861587 Lab partners: Group 4 Lab Section: U29  ABSTRACT The effects of temperature on fungal amylase Aspergillus oryzae, and bacterial amylase, Bacillus licheniformis ability to break down starch into maltose was studied. The study determined the optimal temperature the Aspergillus oryzae and Bacillus licheniformis was able to break down the fastest. The starch catalysis was monitored by an Iodine test