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Isolation of Fungal Species and Aflatoxin Detection in Fermented Products

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Author Affiliations

  • 1Department of Biological Sciences, College of Science and Mathematics, MSU- Iligan Institute of Technology, Lanao del Norte, PHILIPPINES

Int. Res. J. Biological Sci., Volume 2, Issue (4), Pages 51-54, April,10 (2013)

Abstract

The study was done to determine the presence of aflatoxin-producing fungi from two batches of six commercial soy sauce products. The level of aflatoxin present was also detected and determined using Enzyme Linked Immunosorbent Assay (ELISA). Two species of Aspergillus were isolated namely Aspergillus parasiticus and Aspergillus niger Aspergillus parasiticus together with Aspergillus flavus, grow on improperly stored grains and produce aflatoxin known to be one of the most potent carcinogens. Aspergillus niger on the other hand, is a non-aflatoxin producing fungi and is rarely reported to cause pneumonia in humans. Fusarium species are recognized as being pathogenic to man and animals, some species are considered to be common allergen causing Type I allergies, and other species cause storage rot and important mycotoxin producers. Results of the ELISA revealed a low level of aflatoxin ranging from 0.3-1.8 ppb as based on the US FDA standards. Future and further tests and analysis can be done to supplement the results of this study.

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