Enhancing alpha-amylase and cellulase in vivo enzyme expressions on sago pith residue using basillus amyloliquefaciens Umas 1002
The effect of solid state fermentation (SSF) parameters on the production of extracellular a-amylase and celulase (endoglucanases) by Bacilllls amyloliqueJaciens UMAS 1002 using sago pith residue "ham pas" in shaker flasks was investigated in this study. The appropriate incubation period...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Year Project Report |
| Language: | English English |
| Published: |
Universiti Malaysia Sarawak (UNIMAS)
2004
|
| Subjects: | |
| Online Access: | http://ir.unimas.my/id/eprint/1332/1/Faisal%20Ali.pdf http://ir.unimas.my/id/eprint/1332/2/Faisal%20Ali.pdf http://ir.unimas.my/id/eprint/1332/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The effect of solid state fermentation (SSF) parameters on the production of extracellular a-amylase and celulase
(endoglucanases) by Bacilllls amyloliqueJaciens UMAS 1002 using sago pith residue "ham pas" in shaker flasks was
investigated in this study. The appropriate incubation period, temperature, pH, agitation speed, inoculum
concentration, " hampas" concentration and additive substrate effect were optimized for enzyme production. The
activity of a-amylase and cellulase was at 14.19 I.U.lml and 13.15 I.U.lml respectively in optimal culture medium.
Maximum yield for both enzymes were achieved by employing 4% w/v "hampas" in 0.2 M citrate buffer at pH 6 and
incubated at 40°C for 6 hours with agitation speed of 100 rpm. Inoculum concentrations were found to be optimum at
3% v/v and 4% v/v for a-amylase and cellulase respectively. Enzyme activity was 2.8 (10.80 I.U.lml) and 3.2 (9.38
I.U.lml) fold higher for a-amylase and cellulase respectively when 1 % w/v soluble starch was applied as additive
sub !rates with 0.5% "hampas" . However in optimal media that consist of 4%w/v of "hampas", addition of 1 % w/v
soluble starch intend to inhibit both enzyme productions. Result revealed that temperature, pH and shaking condition
were the most significant factors for the production of a-amylase and cellulase enzyme. Temperature influenced
enzyme production by affecting the other parameters including bacterial growth, pH, dissolved oxygen (DO), and
reducing sugars. Nevertheless, shaking condition could affect DO concentration that in turn affected bacterial growth and enzymes production too. |
|---|