African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5177

Full Length Research Paper

Aspergillus flavo furcatis: Aflatoxin test and milk-clotting protease production in submerged and solid state fermentation

Mircella Marialva Alecrim
  • Mircella Marialva Alecrim
  • Federal University of Amazonas, Rede de Biodiversidade e Biotecnologia da Amazônia Legal, Manaus, Brazil.
  • Google Scholar
Salomao Rocha Martim
  • Salomao Rocha Martim
  • Federal University of Amazonas, Rede de Biodiversidade e Biotecnologia da Amazônia Legal, Manaus, Brazil.
  • Google Scholar
Bianca Cordeiro de Souza
  • Bianca Cordeiro de Souza
  • Centro Universitário do Norte, Uninorte, Manaus, Brazil.
  • Google Scholar
Maria Francisca Simas Teixeira*
  • Maria Francisca Simas Teixeira*
  • Culture Collection DPUA, Federal University of Amazonas, Manaus, Brazil.
  • Google Scholar


  •  Received: 28 November 2016
  •  Accepted: 06 February 2017
  •  Published: 21 February 2017

References

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Nair SC, Bhagobaty RK, Nampoothiti K, Kalaigandhi V, Menon KRK (2014). Detection of aflatoxin production by fungi in spice samples using HPLC and direct visual cultural methods. Innov. Roman. Food Biotechnol. 14:1-12.

 

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Sandhya C, Sumantha A, Szakacs G, Pandey A (2005). Comparative evaluation of neutral protease production by Aspergillus oryzae in submerged and solid-state fermentation. Proc. Biochem. 40:2689-2694.
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Saito M, Machida S (1999). A rapide identification method for aflatoxin-producing strains of Aspergillus flavus and A. parasiticus by ammonia vapor. Mycoscience 40: 205-208.
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Singhania RR, Sukumaran RK, Patel AK, Larroche C, Pandey A (2010). Advancement and comparative profiles in the production technologies using solid-state and submerged fermentation for microbial cellulases. Enz. Microb. Technol. 46:541-549.
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Sumantha A, Larroche C, Pandey A (2006). Microbiology and Industrial Biotechnology of Food-Grade Proteases: A Perspective. Food Technol. Biotechnol. 44:211-220.

 

Teixeira MFS, Alecrim MM, Palheta RA, Silva TA, Porto ALF (2012). Enzimas de linhagens de Aspergillus flavo furcatis: Novas fontes proteolíticas da biodiversidade amazônica. In: Marcon, J.L., Menin, M., Araújo, M. G. P., & Hrbek, T. (ed). Biodiversidade Amazônica: Caracterização, Ecologia e Conservação. Manaus: Edua.

 

Visser S (1993). Symposium: Proteolytic enzymes and cheese ripening. Proteolytic enzymes and their relation to cheese ripening and flavor: an overview. J. Dairy Sci. 76:329-350.
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Zrari TJO (2013). Detection of aflatoxin from some Aspergillus sp. isolated from wheat seeds. J. Life Sci. 7:1041-1047.