Production and characterization of inulinase produced by Aspergillus niger using solid state fermentation
Other Title(s)
إنتاج و توصيف أنزيم الأنيولينيز المنتج من العفن Aspergillus niger بوساطة تخمرات الحالة الصلبة
Dissertant
Thesis advisor
Comitee Members
Hashim, Abd al-Karim J.
al-Salim, Hutaf A. A.
Ahmad, Muhammad F.
University
University of Baghdad
Faculty
College of Science
Department
Biotechnology Department
University Country
Iraq
Degree
Master
Degree Date
2012
English Abstract
Thirty fungal isolates were collected from different areas, seven isolates from the Biotechnology Department\College of Science\Baghdad University, three isolates from the Biology Department\College of Science for Women\ Baghdad University, eleven isolates from the Biology Department\Al- MustansaryaUniversity, fourisolates from the Biology Department in Ibn- AlhaithamCollege\Baghdad University, three isolates from Agriculture College\ Baghdad University,and two isolates from BabbylonUniversity.
All the plates of isolates weretransferred directly to the laboratory.
Allisolates were subcultured each two weeks and incubated at 30ᵒC.Semi-quantitative screening was thenperformed to select the most efficient isolate for inulinase production.The most efficient isolate wasAN20.The optimum conditions for enzyme production from this isolatewere determined by using a mediumcomposed of sugarcanemoisten with corn steep liquor 5:5 (v\w) at initial pH 5.0 for 96 hours at30OC.Enzyme productivity was tested for each of the yeast Kluyveromycesmarxianus, the fungusA.niger AN20 and for a mixed culture of A.
nigerandK.
marxianus.Theproductivity of A.
niger gave the highest specific activity of 153 U/mg, as compared with K.marxianuswhich gave 86 U\mg.The enzyme was partially purified using two chromatographictechniques,ion exchange chromatographyusing DEAEcellulose andgel filtration using sephadex G-150 in two steps gave specific activity of 810 U/mg,purification fold 8.1 and enzymatic yield 33.5 %.
Some biochemical characteristics of partially purifiedinulinasewere studied andthe results revealed that the enzyme have a molecular weightof 42 KDa., the optimum pH for inulinase activitywas 4.5, and the pH of theenzymestability was the range 4.0 - 8.0.
The optimum temperature of inulinaseactivity Summary II purified from A.niger AN20was determined as 50 ᴼC, while the thermal stability ranges from 20-50 Cᵒ.
To determine the nature ofinulinase produced from A.niger AN20,the inulin hydrolysis by inulinase was performed using Thin Layer Chromatography( TLC) technique and the results revealed that the enzyme in study is exoinulinase.
Main Subjects
Topics
No. of Pages
106
Table of Contents
Table of contents.
Abstract.
Abstract in Arabic.
Introduction.
Chapter One : Literature review.
Chapter Two : Materials and methods.
Chapter Three : Results and discussions.
Conclusions and recommendations.
References.
American Psychological Association (APA)
Abd al-Amir, Zaynab Walid. (2012). Production and characterization of inulinase produced by Aspergillus niger using solid state fermentation. (Master's theses Theses and Dissertations Master). University of Baghdad, Iraq
https://search.emarefa.net/detail/BIM-600995
Modern Language Association (MLA)
Abd al-Amir, Zaynab Walid. Production and characterization of inulinase produced by Aspergillus niger using solid state fermentation. (Master's theses Theses and Dissertations Master). University of Baghdad. (2012).
https://search.emarefa.net/detail/BIM-600995
American Medical Association (AMA)
Abd al-Amir, Zaynab Walid. (2012). Production and characterization of inulinase produced by Aspergillus niger using solid state fermentation. (Master's theses Theses and Dissertations Master). University of Baghdad, Iraq
https://search.emarefa.net/detail/BIM-600995
Language
English
Data Type
Arab Theses
Record ID
BIM-600995
