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Abstract

EFFECT OF STATIC MAGNETIC FIELD ON AFLATOXIN PRODUCTION UNDER SOLID STATE FERMENTATION

Dena Natheer Rajab* and Assist Prof. Dr. Abdul Wahid Sh. Jabir

ABSTRACT

This study was conducted to reduce aflatoxin B1 produced by Aspergillus flavus under the influence of magnetic field and under solid state fermentation. The fungus was exposed to the north pole and then compared its effect with the control treatment (without the magnetic field energy). The substrates used for the growth of A. flavus (corn, wheat, rice and wheat flour) were obtained from the local market and sterilized by autoclaving. A static magnetic field of 100 Gauss was subjected to the A. flavus for (7, 14 and 21) days of fermentation at 28°C and 25% moisture content. The concentration of aflatoxin B1 has been determined by Enzyme Linked Immunosorbent Assay (ELISA). At the end of each fermentation period and according to the extraction procedure provided with the ELISA kit. The extract was tested for the aflatoxin B1 concentration and the results were statistically analyzed. The results showed that the north pole significantly decreased the aflatoxin B1 concentration for the corn during (7, 14 and 21) days. The north pole also significantly decreased the aflatoxin B1 concentration for the wheat for the two periods (7and 14) days, but there were no significant differences in the last period (21days). While for the rice, the north pole significantly decreased the aflatoxin B1 concentration for the three periods (7, 14 and 21) days, but there are no significant differences in the last period (21days) between the control and the north pole treatment. There was no effect of the north pole for the wheat flour with some rise in the proportion of aflatoxin B1 as compared with control treatment and this would be due to the low moisture content in the three periods (7,14, 21) days. This study clearly demonstrated that there are significant effects of the static magnetic field in decreasing the aflatoxin B1 concentration produced by Aspergillus flavus.

Keywords: Static Magnetic Field, Aflatoxin, Solid State Fermentation.


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