Effect of pH on the Mycelial Growth of Aspergillus niger and Aspergillus flavus

Abstract

Aspergillus fungus is well-known for causing a number of secondary plant and food rots that can result in the buildup of mycotoxins, despite their significant economic contribution to the fermentation industries. In the past, even the most fundamental influences on the development and inhibition of significant mycotoxigenic fungi were only partially understood. To overcome this issue, an investigation on the impact of pH on the mycelial development of Aspergillus species was conducted. A. niger and A. flavus were inoculated in PDA medium with a range of pH values from 4.0 to 9.0 under in vitro conditions and then cultured for 7 days at room temperature. Results revealed that, the mycelial growth of A. niger and A. flavus was increased with increase in pH level up to 6 and then became static up to pH level 9 and there was no mycelial growth in pH 4. Hence, it was concluded that the use of alkaline compounds as a way of preventing their proliferation and reproductive processes may be used to inhibit the development and spore production of A. niger and A. flavus, which can affect the crops.