PRODUCTION AND OPTIMIZATION OF GLUCOAMYLASE USING CANDIDA FAMATA ISOLATED FROM FERMENTED MASHED PINEAPPLE MUST UNDER SOLID STATE FERMENTATION
PRODUCTION AND OPTIMIZATION OF GLUCOAMYLASE USING CANDIDA FAMATA ISOLATED FROM FERMENTED MASHED PINEAPPLE MUST UNDER SOLID STATE FERMENTATION
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Date
2017-08
Authors
AKPAN, Grace Michael
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Abstract
The present study was an investigation on comparative glucoamylase production by Candida
famata isolated from spontaneously fermented pineapple must, using wheat bran, maize bran
and the combination of both substrates in equal ratios under solid state fermentation
conditions. Various cultural parameters were monitored and subsequently optimized for the
production of glucoamylase using different agroindustrial residues and processing mills. The
pretreatment of substrates was milling to 2 - 3mm particle size. Mixed bran of maize and
wheat gave the highest glucoamylase yield of 25.34 U/ml under predetermined optimum
fermentation conditions (30°C, pH 5.0, 106 cells/ml inoculum concentration, 1:3 substrate to
nutrient solution ratio and 3 days of fermentation). In contrast, lower activity of 17.93 and
13.28 U/ml were obtained in wheat bran and maize bran respectively. The mixed bran served
as a better substrate in the production of glucoamylase. Highlighting the potential of this
approach as an alternative strategy for waste management and sustainable production of
enzymes could perhaps act as a springboard for applicable source in many biotechnological
processes.
Description
A THESES SUBMITTED TO THE SCHOOL OF POSTGRADUATE STUDIES, AHMADU BELLO UNIVERSITY, ZARIA IN PARTIAL FULFILLMENT FOR THE AWARD OF MASTER OF SCIENCE DEGREE IN MICROBIOLOGY DEPARTMENT OF MICROBIOLOGY, FACULTY OF LIFE SCIENCES, AHMADU BELLO UNIVERSITY, ZARIA,NIGERIA
Keywords
PRODUCTION,, OPTIMIZATION,, GLUCOAMYLASE,, CANDIDA FAMATA,, FERMENTED MASHED,, PINEAPPLE,, SOLID STATE FERMENTATION,