Effects of Conventional and High‐Oleic Peanut Medium on Extracellular Enzyme Production and Mycelial Growth of Aspergillus Flavus

Abstract

The search for improved quality and preservation of peanuts has led to the use of cultivars known as high-oleic peanuts (HOPs). In addition to being highly productive, these peanut cultivars are characterized by their high oleic acid content, improving durability and flavor stability and increasing resistance to fungal contamination. The objective of this study was to evaluate the physiological changes that occur in 10 strains of Aspergillus flavus when inoculated into culture media containing conventional and HOPs. For this purpose, the production of 19 extracellular enzymes was evaluated using the API-ZYM kit. Additionally, the mycelial growth rate was determined. The results showed a qualitative and quantitative reduction in extracellular enzyme production in isolates grown on HOP medium, as well as a decrease in the mycelial growth rate and speed. It can be suggested that the high concentration of oleic acid in the peanuts cultivars contributes to the prevention or reduction of infection and growth of A. flavus. PRACTICAL APLICATIONSThe reducing effect of high-oleic peanut (HOP) medium on the growth and extracellular enzyme production of Aspergillus flavus observed in this in vitro study suggests that HOP cultivars may be an effective and low-cost tool for reducing growth of A. flavus in peanut kernels.