scholarly journals Xylanase Production in Submerged Fermentation by T. Longibractium MTCC-936

2006 ◽  
Vol 5 (2) ◽  
pp. 26-38
Author(s):  
Ranjeet Singh ◽  
S. K. Mandal
Keyword(s):  
Submerged Fermentation ◽  
Nitrogen Sources ◽  
Salt Precipitation ◽  
Xylanase Production ◽  
Optimum Yield ◽  
Ultra Filtration ◽  
Filtration Technique

Two thermophilic strains of fungi T.longibroctium MTCC 936 andT. harzimum MTCC 792 were examined for their ability to produceXylanose in submerged fermentations. The higher enzyme odivity 27.02 was obtained in submerged fermentation by T.longibroctium. The optimum yield of xylonase was obtained with xylan as a substrate along with combination of three nitrogen sources (Urea,(NH4)2SO4 and Bodopeptone 0.1% each) of pH 6 and temperature 55°C. This enzyme was purified by salt precipitation and ultra filtration technique.

Effects of incubation time and filtration technique on soil solution composition with particular reference to inorganic and organically complexed Al

Soil Research ◽  
1991 ◽  
Vol 29 (2) ◽  
pp. 223 ◽  
Author(s):  
NW Menzies ◽  
LC Bell ◽  
DG Edwards
Keyword(s):  
Gamma Irradiation ◽  
Soil Solution ◽  
Solution Composition ◽  
Organic C ◽  
Major Cations ◽  
Soil Solutions ◽  
Incubation Periods ◽  
Ultra Filtration ◽  
Highly Weathered Soils ◽  
Filtration Technique

Soil solutions were extracted from surface and subsoil samples of highly weathered soils in the field moist state and from air-dry samples which had been re-wet and incubated at 28�C for 1 to 64 days. Soil solutions were analysed following filtration through 0.22 pm and 0-025 �m pore-diameter hembranes. Selected samples were also incubated following sterilization by gamma irradiation (50 kGy) to investigate the effects of microorganisims on soil solution C dynamics. Ultra-filtration did not affect the concentration of the major cations or anions but significantly reduced Al, Fe, Mn, Si and organic C concentration in some surface soil solutions extracted from field-moist samples and from re-wet air-dry samples after short incubation periods. The organically-complexed Al concentration in soil solution was significantly increased by air-drying and re-wetting soil; the organic Al concentration decreased with increased time of incubation to levels comparable with that present in field-moist samples. Inorganic monomeric Al reached a stable concentration, comparable with that in field moist samples, when air-dry soils were re-wet and incubated for 1 day. While gamma irradiation effectively sterilized the soil and stabilized the concentration of Al and organic C in solution, the magnitude of the changes in soil solution composition observed as a result of irradiation diminish the value of this finding.

scholarly journals Carbon and Nitrogen Sources Effect on Pectinase Synthesis by Aspergillus niger Under Submerged Fermentation

2021 ◽  
Vol 18 (1) ◽  
pp. 185-195
Author(s):  
Gousiya Begum ◽  
Srinivas Munjam
Keyword(s):  
Wheat Bran ◽  
Submerged Fermentation ◽  
Enzyme Production ◽  
Paper Industry ◽  
Nitrogen Sources ◽  
Carbon And Nitrogen Sources ◽  
Carbon And Nitrogen ◽  
Maximum Production ◽  
Fungal Strains ◽  
Enhanced Production

Pectinases are the commercial enzymes that are abundantly employed in various industries like fruit juice industries for clarification, wine indutsry and paper industry for bleaching up pulp. The present work was done on culture conditions optimization for production of pectinases under submerged fermentation using wheat bran as a substrate. Fungal strains were isolated from vegetable waste dump yard soils of Warangal district of Telangana state and screened for their activity on pectin agar medium. Among 30 isolates, two fungal strains showed good activity and identified them as A. niger and A. flavus. The effects of the different carbon and nitrogen sources on pectinases viz. exo-PG, endo-PG, endo-PL and PME by A. niger with 1% wheat bran was carried out in submerged fermentation. These studies revealed that carbon and nitrogen sources have shown considerable influence on enzyme production. Among all the carbon sources tried, sucrose at 1% was shown to be efficient carbon source for all four types of pectinases under investigation. For endo-PG, endo-PL and PME maximum enzyme production were recorded on 8th day of incubation period but for exo-PG enhanced production was observed on 12th day. A. niger could not produce PME on 12th day from 2.50% to subsequent concentrations. Among nine different nitrogen sources were screened, maximum pectinase production was recorded in sodium nitrate at 0.2 % for A. niger. Endo-PG, endo-PL and PME maximum production were recorded on 8th day of incubation and for exo-PG maximum production was observed on 12th day. No PME production was observed in A. niger on 12th day.

scholarly journals Optimization of Cellulase and Xylanase Production by Micrococcus Species under Submerged Fermentation

2016 ◽  
Vol 8 (11) ◽  
pp. 1168 ◽  
Author(s):  
Ziyanda Mmango-Kaseke ◽  
Kunle Okaiyeto ◽  
Uchechukwu Nwodo ◽  
Leonard Mabinya ◽  
Anthony Okoh
Keyword(s):  
Submerged Fermentation ◽  
Xylanase Production

scholarly journals Isolation and Optimization of Monascus ruber OMNRC45 for Red Pigment Production and Evaluation of the Pigment as a Food Colorant

2020 ◽  
Vol 10 (24) ◽  
pp. 8867
Author(s):  
Osama M. Darwesh ◽  
Ibrahim A. Matter ◽  
Hesham S. Almoallim ◽  
Sulaiman A. Alharbi ◽  
You-Kwan Oh
Keyword(s):  
Submerged Fermentation ◽  
Critical Factor ◽  
Nitrogen Sources ◽  
Culture Conditions ◽  
Pigment Production ◽  
Red Pigment ◽  
Monascus Ruber ◽  
Carbon And Nitrogen ◽  
General Acceptance ◽  
Food Colorant

The color of food is a critical factor influencing its general acceptance. Owing to the effects of chemical colorants on health, current research is directly aimed at producing natural and healthy food colorants from microbial sources. A pigment-producing fungal isolate, obtained from soil samples and selected based on its rapidity and efficiency in producing red pigments, was identified as Monascus ruber OMNRC45. The culture conditions were optimized to enhance pigment production under submerged fermentation. The optimal temperature and pH for the highest red pigment yield were 30 °C and 6.5, respectively. The optimum carbon and nitrogen sources were rice and peptone, respectively. The usefulness of the pigment produced as a food colorant was evaluated by testing for contamination by the harmful mycotoxin citrinin and assessing its biosafety in mice. In addition, sensory evaluation tests were performed to evaluate the overall acceptance of the pigment as a food colorant. The results showed that M. ruber OMNRC45 was able to rapidly and effectively produce dense natural red pigment under the conditions of submerged fermentation without citrinin production. The findings of the sensory and biosafety assessments indicated the biosafety and applicability of the red Monascus pigment as a food colorant.

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