| Autor: |
Krishna, B., Parimala, T. S., Harish Kumar, Channi, Manjunath Basappa |
| Předmět: |
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| Zdroj: |
Journal of Advanced Zoology; 2024 Supplement, Vol. 45, p1241-1247, 7p |
| Abstrakt: |
L-glutaminase has attracted much attention due its wide range of applications in several fields. The L-glutaminase widely used in pharmaceutical and food industries. L-glutaminase is generally regarded as a key enzyme that controls the delicious taste of fermented foods such as soy sauce. L-glutaminase production was carried out by using supplementation of organic and inorganic nitrogen sources such as yeast extract, malt extract, peptone and urea at concentration ranging from 0.25% to 1.25% with increments of 0.25% and also different inorganic nitrogen sources like ammonium sulphate and ammonium chloride at concentration ranging from 0.025% to 0.125% with increments of 0.025%. The malt extract (1%) produced 399.9 IU, were best organic nitrogen source and ammonium sulphate (0.1%) appear to be good inorganic nitrogen source under submerged fermentation process and showed 546 IU. Current study is an exploring step to industrial sector to upscale their L-glutaminase production and it will useful strategy to commercial sector and alternative to old methods. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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