Proteolytic activity of beef luncheon fungi as affected by incorporation of some food preservatives.

Abstract

Screening of thirty-one fungal isolates (representing 16 genera, 28 species and 3 varieties) collected from beef luncheon meat for their abilities to produce protease enzyme revealed that eleven isolates (35.48%) exhibited high protease production. However, fifteen isolates (48.39%) had moderate ability and 5 isolates (16.13%) were low producers. Aspergillus flavus, Gibberella fujikuroi and Penicillium chrysogenum were the most active producers of protease. The incorporation of five chemical substances used as food preservatives (disodium phosphate, sodium benzoate, citric acid, potassium sorbate and sodium citrate) individually in the culture medium for protease production exhibited depressive effect on protease production as well as on mycelial growth of Aspergillus flavus, Gibberella fujikuroi and Penicillium chrysogenum , except in few cases the mycelial growth of A. flavus and G. fujikuroi was increased by the lowest concentration (100 ppm) of sodium benzoate, citric acid and disodium phosphate.

DOI: 10.1556/AMicr.56.2009.4.11

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Cite this paper

@article{Saleem2009ProteolyticAO, title={Proteolytic activity of beef luncheon fungi as affected by incorporation of some food preservatives.}, author={A. Saleem and A. H. M. El-Said}, journal={Acta microbiologica et immunologica Hungarica}, year={2009}, volume={56 4}, pages={417-26} }