الفهرس 
The nature and occurrence of chitin and chitosanOnly 14 pages are availabe for public view
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Abstract
Summary and Conclusion
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V. SUMMARY AND CONCLUSION
In current work chitosan was produced from Aspergillus brasiliensis under
controlled and optimum growth conditions with the following main aspects:
A. Cultivation of A.brasiliensis on potato dextrose broth (PDB) and date syrup
extract as an alternative source for the cultivation of fungus.
B. Extraction of chitosan from fungal cell wall and studying the effect of main
environmental parameters i.e, pH, temperature and incubation time.
C. Chemical and physical investigation of chitosan including; molecular weight,
degree of deacetylation, solubility and identification through IR spectroscopy.
D. Studying the antimicrobial activity of the produced fungal chitosan through
different methods and techniques i.e., MICs, disc diffusion and bactericidal
effect.
E. Application of fungal chitosan as a natural food preservative and comparing its
action versus potassium sorbate which act as chemical preservative.