Application of enzymatically processed chitooligosaccharide for the inhibition of food-borne fungi
Chitin is polysaccharide that is found in the exoskeletons of crustaceans. Chitosan asrnderivative compound of chitin has been proved as an acting antimicrobial agent inrnfood. Recent study shows that chitooligosaccharide is produced from chitosan byrnusing chitinolytic enzyme in order to increase the antimicrobial activity of chitosan. Inrnthis research, inhibition against food-borne fungi (Aspergillus flavus, Aspergillusrnniger and A12 Fungus Isolated) was analyzed. Chitooligosaccharide had ability torninhibit all of the fungi, albeit at a certain concentration. The best inhibitionrnconcentration for Aspergillus flavus, Aspergillus niger and A12 Fungus Isolated arern250 ppm, 750 ppm and 500 ppm respectively. Comparing chitooligosaccharide withrnpositive control (Sodium Benzoate and Potassium Sorbate), it was found out that therernare no significant differences between them. Therefore, it was suggested thatrnchitooligosaccharide could be used as a substitute of Sodium Benzoate and PotassiumrnSorbate. Chitosan has analogous inhibition activity with chitooligosaccharide forrnalmost all food-borne fungi. In addition, according to fungal morphologicalrnidentification, A12 Fungus Isolated is classified as Penicillium, sp.
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