Aflatoxins production by Aspergillus flavus on whey

ABSTRACT

Karesh cheese whey was used to investigate its suitability for aflatoxins production by local Aspergillus flavus isolate. The maximum amounts of mycelial dry weights of A. flavus and aflatoxins were produced on sodium chloride free whey [control] and whey plus sodium chloride after incubation for 6 and 9 days, respectively. Clear increases in the amounts of the mycelia of Aspergillus flavus were obtained on whey containing sodium chloride after all incubation periods, while aflatoxins amounts decreased after 3, 6 and 15 days. The lowest and highest amounts of aflatoxins were produced on galaclose and glucose after 3 and 12 days, respectively. In general, all tested carbon sources induced notable decreases in the mycelial dry weights of A. flavus after 3-9 days, compared with the respective values obtained on whey plus sodium chloride, while clear increases in the values of dry weights of A. flavus on all tested carbon sources, except glucose plus mannose, after incubation for 12 and 15 days