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

Abstract

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.