Salmon Fish Preservation Using Biosynthesized Chitosan By Aspergillus Niger

Abstract

Chitosan is deacetylated form of chitin that found in the cell walls of Aspergillus. The United States Food and Drug Administration classified chitosan, which has many uses and GRAS. Used in this study three  isolates of Aspergillus niger for produce chitosan, and the isolates' capacity to manufacture mycotoxin was determined by using polymerase chain reaction (PCR). The manufactured chitosan could be distinguished from commercial chitosan acquired from Sigma by using infrared FTIR. The antibacterial activity of chitosan was investigated.  The disk diffusion method and the Minimum Inhibitory Concentration (MIC) assay was conducted against the following bacteria: Salmonella entrica sub entritica ATCC 14028, Clostridium perfrigens ATCC 13124, Escherichia coli, and Streptococcus pneumonia ATCC 49616.It was discovered that Salmonella entrica sub entritica ATCC 14028 was more sensitive than chitosan.  Samples of salmon fish were dipped in a 2% chitosan solution, and the samples' shelf life and microbiological quality were assessed.  The findings indicated that while pH and moisture loss were tolerable during refrigerated storage, the number of psychrophilic cells was decreased, resulting in a near 15-day storage life.