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β-N-acetyl-D-hexosaminidase production by solid state fermentation by Aspergillus flavus using response surface methodology

Maheswari, K. (2010) β-N-acetyl-D-hexosaminidase production by solid state fermentation by Aspergillus flavus using response surface methodology. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Production of β-N-acetylhexasosaminidase from Aspergillus flavus by solid state fermentation (SSF) using commercial wheat bran (CWB) and optimization of fermentation condition by response surface methodology (RSM) were carried out. The optimization of process variables for β-N-acetylhexosaminidase production by A. flavus in SSF were carried out by RSM using a 3**(4-1) fractional factorial design comprising 1 block and 27 runs. The design was employed by selecting incubation temperature (X1,ºC) incubation time (X2, h), initial moisture content of the substrate (X3,% w/w) and inoculum level (X4, μl) as experimental factors. The results of design experiments showed that incubation temperature and incubation time (p≤0.001), initial moisture content (p≤0.01), interaction between incubation temperature and incubation time (p≤0.001) have significant effect on β-N-acetylhexosaminidase production. R2 was observed during validation experiment showed the usefulness of the model and the optimum conditions were determined as incubation temperature 30.5 ºC, incubation time 190 hr, initial moisture content of the substrate 69.5 (%, w/w) and inoculum level 2475 μl/5 g substrate. The crude enzyme showed maximum activity at 62±1ºC and pH of 4.6. The molecular weight was found to be approximately 94 kDa. The crude enzymes system is effective in hydrolysis of colloidal chitin and production of GlcNAc, showing its potential use in commercial uses.
Uncontrolled Keywords: Response Surface Methodology; microbial fermentation, optimization; chitin; chitinases, solid state fermentation
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jun 2010 06:53
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.com/id/eprint/9422

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