Reduction of aflatoxin production in nuts using syringomycin E as a natural protector

Nuts, which are among the first foods that come to our mind as healthy snacks both in the world and in our country, are an important economic resource for our country. Traceability of aflatoxin is important to ensure that the maximum permissible amount of aflatoxin in exported nuts is not exceeded. Improper harvesting, storage and processing conditions of nuts cause mold growth. Aspergillus flavus and Aspergillus parasiticus are produced by various species of Aspergillus aflatoxins. Pseudomonas spp. strains show fungicidal properties against a wide variety of fungi, including yeasts and human pathogens. P. syringae pv. syringae produced by syringomycin E antimicrobial peptide was found to have fungicidal properties. Thus, it is foreseen to prevent aflatoxin formation in nuts by syringomycin E peptide. In this thesis, various optimization parameters (production medium, nitrogen source, nitrogen source amount, carbon source, carbon source amount, inoculation percentage, temperature and mixing speed) for the synthesis of syringomycin E antimicrobial peptide were investigated. The syringomycin E peptide produced under optimum conditions was purified by column chromatography and high performance liquid chromatography. The purified syringomycin E was applied to the raisins. As a result of the application, it was observed that the syringomycin E peptide inhibits the growth of A. flavus and thus prevents the formation of aflatoxin. The addition of aflatoxin analysis as well as the costs of storage, processing procedures and logistics of the company's unique nuts make the food business economically difficult. Preventing aflatoxin formation ensures that the manufacturer maintains brand value while preventing economic loss. In fact, the profit margin of the producer increases due to the prolonged shelf life of the product. While the consumer consumes the nuts safely, his health is protected and his confidence in the producer increases.