ENHANCEMENT OF ANTIBACTERIAL COMPOUNDS PRODUCTION BY ASPERGILLUS FLAVUS AND PENICILLIUM CITRINUM ISOLATED FROM LOCALS FOODS IN BOBO DIOULASSO AND OUAHIGOUYA, BURKINA FASO

Hamidou Compaore*, Hagrétou Sawadogo-Lingani, Filbert Guira, Serge Samandoulougou, Aly Savadogo, Dayéri Dianou and Alfred S. Traore

ABSTRACT

This current study was carried out to optimize media components and culture conditions for maximum antibacterial compound production and extraction by Aspergillus flavus and Penicillium citrinum. A total of five (5) isolates of Aspergillus and six (6) isolates of Penicillium were collected from groundnut and rice. Out of which one of each genera found to be promising. These isolates were identified as Aspergillus flavus and Penicillium citrinum according to respectively Raper and Fennell[1] and Pitt[2] key. The influence of culture conditions including incubation duration, incubation temperature, initial pH, agitation rate and different carbon and nitrogen sources on growth and bioactive compound production was investigated. This production was done by fermentation in synthetic broth: 5 g/l yeast extract, 1 g/l KH2PO4, 0.5 g/l MgSO4.7 H2O, 0.01 g/l FeSO4.7 H2O, 15 g/l NaCl, 30 g/l Glucose during one week in shaker. The disc diffusion method was used to study the antibacterial activities against two (2) Gram negative and two (2) Gram positives bacteria. The antibacterial activity was estimated on the basis of diameter of inhibition zone. Fungi showed high rate of antibacterial compound with yeast as nitrogen sources on the 7-9 days in fermentation at temperature of 30ºC and 150 rpm of the rotary shaker. The best carbon source was starch and glucose for Aspergillus flavus at pH 7 and starch and sucrose at pH 6 for Penicillium citrinum.

Keywords: antibacterial compound, Aspergillus flavus, Penicillium citrinum, Culture media, culture condition, Enhancement.