Hydrolytic enzymes production by Aspergillus section Nigri in presence of butylated hydroxyanisole and propyl paraben on peanut meal extract agar

BARBERIS C; LANDA F; BARBERIS M.; GIAG-MERLERA G.; DALCERO A; MAGNOLI C

REVISTA IBEROAMERICANA DE MICOLOGIA

ASOCIACION ESPANOLA MICOLOGIA-AEM

Lugar: Londres; Año: 2013

1130-1406

The effect of butylated hydroxyanisole (BHA) and propyl paraben (PP) on hydrolytic enzyme production (β-D-glucosidase and α-D-galactosidase) by Aspergillus section Nigri strains under different water availabilities (water activity, aW; 0.98, 0.95 and 0.93) and incubation time (24, 48, 72 and 96 h) was evaluated on peanut-based medium. From Aspergillus carbonarius strain, at 20 mmol/l of BHA and PP, 0.98 aW and 96 h the maximum reduction in β-D-glucosidase total activity was observed. Whereas from α-D-galactosidase the highest inhibition was observed at 20 mmol/l of BHA and PP, 0.98 aW and 72 h. From Aspergillus niger strain the highest percentages of β-D-glucosidase inhibition activity were observed with 20 mmol/l at 0.95 aW and 96 h. Respecting α-D-galactosidase the significant inhibition was observed from 1 mmol/l of BHA and 5 mmol/l of PP at 0.98 aW at 48 h. The highest percentages of enzyme activity inhibition were observed with 20 mmol/l of BHA and PP at 0.95 aW and 96 h. The results of this work provide new information about the effect of different levels of BHA and PP to inhibit two of the most important hydrolytic enzymes produced by A. carbonarius and A. niger strains in vitro conditions.