Identification of markers at various stages of batch fermentation and improved production of xylanase using Aspergillus niger (KP874102.1)
Autor: | Uma Shankar Prasad Uday, Biswanath Bhunia, Tarun Kanti Bandyopadhyay, Konga Gopikrishna, Saswata Goswami |
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Rok vydání: | 2018 |
Předmět: |
0301 basic medicine
biology Chemistry Sodium fungi 030106 microbiology Aspergillus niger food and beverages chemistry.chemical_element Potassium nitrate Environmental Science (miscellaneous) biology.organism_classification Agricultural and Biological Sciences (miscellaneous) Spore 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology Germination Xylanase Fermentation Food science Incubation Biotechnology |
Zdroj: | 3 Biotech. 8 |
ISSN: | 2190-5738 2190-572X |
Popis: | Improved xylanase production was carried out through optimization of environmental stresses during spore preservation, seed cultivation and batch fermentation and identifies the markers at various stages. The maximum spore size (radius 6.5 µm) of Aspergillus niger was noticed after 28 days of spore preservation. During seed cultivation, the hypha formed alongside of germination tube (length 196.8 µm) was noticed only at pH-7 after 18 h of incubation at 28 °C. Therefore, pH-7 and 28 °C were considered as optimum during seed cultivation. In this stage, the final pH of the medium was found to be 6.2 which can be used as marker for completion of seed culture. The production media was optimized through Taguchi methodology. The maximum xylanase production was found to be 1575.93 U. The optimum concentration for media components was found to be xylan from beechwood of 3 g/l, potassium nitrate of 10 g/l, magnesium sulphate of 5 g/l, di-potassium hydrogen phosphate of 50 mM, calcium carbonate of 2 g/l, 1000× of trace element (1 ml) and sodium chloride of 5 g/l. It is evident that improved production of xylanase can be possible through optimization of environmental stresses during spore preservation, seed cultivation and batch fermentation and can be intensified through identification of markers at various stages of fermentation process. |
Databáze: | OpenAIRE |
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