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Kalpana Devi, M.
- Purification, Characterization of Alkaline Protease Enzyme from Native Isolate Aspergillus niger and its Compatibility with Commercial Detergents
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Authors
Affiliations
1 Department of Microbiology, Karpagam University, Coimbatore 641 021, Tamil Nadu, IN
1 Department of Microbiology, Karpagam University, Coimbatore 641 021, Tamil Nadu, IN
Source
Indian Journal of Science and Technology, Vol 1, No 7 (2008), Pagination: 1-6Abstract
An alkaline protease producing strain Aspergillus niger was isolated from local soil samples and enzyme production was optimized under submerged conditions. Maximum enzyme production of the culture occurred in mesophilic temperature 45°C and pH 8.5. Glucose and ammonium sulfate proved to be the best carbon and nitrogen sources respectively. The molecular weight of the enzyme determined by SDS-PAGE was found to be 38 kDa. The enzyme acted optimally at pH 10 and 50°C. It was thermo stable and retained full activity even at the end of 1 hour of incubation at 40°C. It was inhibited by Cu++, Hg++, Zn++, EDTA and sodium azide. The enzyme retained more than 50% activity after 60 min incubation at 40°C in the presence of detergents such as Tide, Surf, Wheel and Henko indicating its suitability for application in detergent industry.Keywords
Alkaline Protease, Aspergillus niger, Purification, Characterization, DetergentReferences
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- Production and Characterization of Pectinase Enzyme from Penicillium chrysogenum
Abstract Views :1123 |
PDF Views:287
Authors
Affiliations
1 Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu, IN
2 Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu
1 Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu, IN
2 Department of Microbiology, Karpagam University, Coimbatore - 641 021, Tamil Nadu
Source
Indian Journal of Science and Technology, Vol 3, No 4 (2010), Pagination: 377-381Abstract
Ten moulds isolated from municipal waste soil sample were screened for pectinolytic enzyme production when grown on pectin containing (YPSS) solid media. Penicillium chrysogenum was selected based on clearance zones and pectinase enzyme production was carried out in submerged fermentation. Enzyme production by Penicillium chrysogenum was higher at pH 6.5 and a temperature of 35°C using sucrose and ammonium per sulphate as carbon source and nitrogen source, respectively. The maximal activity of P. chrysogenum pectinase was at 50°C, pH 6.5 and was thermostable up to 40°C. MgCl2 and CaCl2 ions had little effect on pectinase activity. Km and Vmax values were 1.0 mg/mL and 85 U/mg protein, respectively and an apparent molecular weight of 31 kDa on SDS-PAGE.Keywords
Penicillium chrysogenum, Submerged Fermentation, PectinaseReferences
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