Studies On Biodegradation and Utilization ofCassava peel by Aspergillus flavus

T. M. Kayode-Isola1, T. M. Kayode-Isola, K. I. T. Eniola, O. O. Isola, R. Ohenhen

Author address: 

Adenuran Ogunsanya Coll. of Ed., Lagos, NIGERIA, Dept. of Biological Sci., Joseph Ayo Babalola Univ., Ikeji-Arakeji, P.M.B. 5006, Ilesha, Osun State,, Ilesha, Osun state, NIGERIA, Quality Control Lab. Phamadeko Plc Agbara Industrial Estate,Agbara, Og

Abstract: 

Studies were carried out on the biodegradation and utilization of cassava peel by Aspergillus flavus A. flavus was found to degrade and utilize cassava peel for biomass (determined as mycelia dry weight) production. A gradual increase in mycelia dry weight from 0.4g /50ml to 0.53g/50ml culture within three days of incubation in the medium containing 2%(w/v)of cassava peel at pH7 and incubation temperature of 300c was observed. The analysis of protein and sugar content in the culture filtrates showed that A. flavus was able to secrete some quantity of protein into the culture medium. Protein content in the culture filtrates decrease from 93.1µg/50ml culture after first day to 58.1µg/50ml on the fourth day and to 46.6µg/50ml on the seventh day of incubation, while the total sugar content in the culture filtrates decreases from 179µg/50ml culture to 28µg/50ml culture within four days of incubation and a slight increase to 48µg/50ml on the seventh day of incubation. The effect of different concentrations of cassava peel on the growth of A. flavus was determined after six day of incubation. The growth of A. flavus was found to increase with increase in substrate concentration with a maximum mycelia yield of 3.59g/50ml on 8 %( w/v) concentration. Basal medium containing 2%(w/v) of cassava peel as the sole source of carbon was buffered to pH 3,4,5,6,7 and 8 to determine the effect of pH on the growth of A. flavus and a maximum growth was obtained at pH 7. Also culture of A. flavus on 2 %( w/v) of cassava peel was incubated at different temperatures (10oc, 30oc, 37oc and 50oc). The growth of A. flavus (mycelia dry weight) was highest at 30oc (90.55g/50ml culture). Chromatographic analysis of the culture filtrates showed that some amino acids (lysine, asparagines, argine, glycine, methionine, and serine) were released into the culture medium during the growth of A. flavus on cassava peel. It was concluded from this study that it may be possible to nutritionally enrich cassava peel by fermentation with A. flavus
2010

abstract No: 

Q-2859

Full conference title: 

110th General Meeting American Society for Microbiology
    • ASM 110th (2010)