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Effect of cultural and nutritional variations on certain exo-enzymes secreted by fungi.

Sreekantiah, K. R. and Jaleel, S. A. and Rao, T. N. R. (1973) Effect of cultural and nutritional variations on certain exo-enzymes secreted by fungi. Chemie Mikrobiologie Technologie der Lebensmittel, 2 (2). 42-48, 18 ref..

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Abstract

3 strains of Aspergillus oryzae, 2 of Asp. aureus, 4 of Asp. niger and 1 each of Asp. awamory and Penicillium expansum were grown on moistened wheat bran and liquid media, both under static and shaking conditions. All 11 strains were capable of producing the 4 enzymes, pectinase (Pect), polygalacturonase (PG), amylase (Am) and amiloglucosidase (AG). Wheat bran was more suitable for Pect, Am and AG production than liquid media. Of the liquid media, a synthetic medium was inferior to 3 compounded organic media. Pect formation was not significantly increased by aeration while there was a significant increase in the case of amylolytic enzymes. Aeration adversely affected PG formation in Asp. oryzae while in Asp. niger (1046 & 1047) there was a slight increase. Higher incubation temp. reduced yield of pectinolytic enzymes by Asp. oryzae, while the response by Asp. niger strains was not uniform. Rise in incubation temp. did not affect amylolytic enzyme formation. Max. enzyme production is reached within 6 days, after which there is a gradual reduction in enzyme activity. Ammonium sulphate, ammonium nitrate and potassium nitrate favoured secretion of all enzymes. Glucose and pectin were suitable for pectinase production, whereas starch and dextrin increased production of amylolytic enzymes.

Item Type: Article
Uncontrolled Keywords: ENZYMES-; exo-enzymes secreted by fungi; FUNGI-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 04 Fungi
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Apr 2012 04:01
Last Modified: 26 Apr 2012 04:01
URI: http://ir.cftri.com/id/eprint/7189

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