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Chitosanase production from Penicillium decumbens by solid state fermentation: Optimization by response surface methodology.

Priyadharshini, S. (2014) Chitosanase production from Penicillium decumbens by solid state fermentation: Optimization by response surface methodology. [Student Project Report] (Submitted)

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Abstract

Chitosanse and chitosan oligosaccharides, which are known to posses various functional properties, have attracted considerable interest due to their biological activities and potential application in food, pharmaceutical, agricultural and environmental industries. Accordingly, experiments were carried out for the maximum production of chitosanase enzyme by following response surface methodology under solid state fermentation from Penicillium decumbens using commercial wheat bran as solid substrate. Box-Bhenken design was applied for optimization of variables for enhanced chitosanase production. High R2 value observed during design (0.832) and validation (0.940) revealed the usefulness of the model. Further, the chitosanase produced from P. decumbens was concentrated using polyethylene glycol and used for chitosan hydrolysis and production of bioactive chitosan oligosaccharides. The results indicated the potential of P. decumbens for the production of chitosanase and its application in chitosan oligosaccharides preparation.

Item Type: Student Project Report
Uncontrolled Keywords: chitosan oligosaccharides, Penicillium decumbens, solid state fermentation
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Fish
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Jun 2015 12:27
Last Modified: 23 Jun 2015 12:27
URI: http://ir.cftri.com/id/eprint/11883

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