Isolation and chemical characterization of compounds isolated fromAspergillus flavus conidia

Three types of heterogenous preparations and four types of preparations of polysaccharide nature were obtained in studies aimed at the isolation of active compounds fromAspergillus flavus conidia bearing their biological stimulatory activity. Extraction with trichloroacetic acid at 0 °C yielded a preparation in which the protein component predominated over the polysaccharide moiety at a ratio of 3: 1. In the preparation isolated from the phenolic phase of the phenol—water mixture at 68 °C the protein polysaccharide ratio was 1 : 1. In the material extracted in the aquoues phase and in that obtained by extraction with acetic acid at 100 °C the polysaccharide portion highly predominated (8 : 1 and 7 : 1 respectively).