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Renganathan, S.
- Studies on the Effects of Ph and Incubation Period on Protease Production by bacillus spp. Using Groundnut Cake and Wheat Bran
Abstract Views :439 |
PDF Views:114
Authors
Affiliations
1 Department of Industrial Biotechnology, Bharath University, Chennai-600 073, IN
2 Chemical Engineering Department, Anna University, Chennai-600 025, IN
3 Department of Biotechnology, St. Peter’s Engineering College, Chennai-54, IN
1 Department of Industrial Biotechnology, Bharath University, Chennai-600 073, IN
2 Chemical Engineering Department, Anna University, Chennai-600 025, IN
3 Department of Biotechnology, St. Peter’s Engineering College, Chennai-54, IN
Source
Indian Journal of Science and Technology, Vol 1, No 4 (2008), Pagination: 1-4Abstract
The production of alkaline protease by Bacillus licheniformis (MTCC 1483) and Bacillus subtilis of indigenous isolates using cheapest sources- groundnut cake (N2 Source) and wheat bran (C source) was studied. The proteolytic activity was found maximum at 72 hr of the culture for both the bacterial types but the pH of the medium for maximal enzyme production varied as 9 for Bacillus licheniformis and as 8 for Bacillus subtilis. Thus investigations of this study reveal the possibility of employing cheapest nutrient source for microbial proteases that can be used on a commercial scale.Keywords
pH, Protease, Bacillus licheniformis, B. subtilis, Groundnut Cake, Wheat BranFull Text
References
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- Statistical Screening of Process Variables for the Production of L-asparaginase from Cornflour by Aspergillus terreus MTCC 1782 in Submerged Fermentation
Abstract Views :383 |
PDF Views:135
Authors
G. Baskar
1,
S. Renganathan
2
Affiliations
1 Department of Biotechnology, St. Joseph’s College of Engineering, Chennai – 600119, IN
2 Dept. of Chemical Engg., Alagappa College of Technology, Anna University Chennai, Chennai – 600025, IN
1 Department of Biotechnology, St. Joseph’s College of Engineering, Chennai – 600119, IN
2 Dept. of Chemical Engg., Alagappa College of Technology, Anna University Chennai, Chennai – 600025, IN
Source
Indian Journal of Science and Technology, Vol 2, No 5 (2009), Pagination: 45-48Abstract
L-asparaginase has been used as anti-tumor agent for the effective treatment of acute lymphoblastic leukemia and as food processing aid to reduce the formation of acrylamide during frying of starchy foods at high temperature. Objective of the present work was to study the effect of process variables such as cornflour (as natural substrate), urea (as supplementary nitrogen source), L-asparagine, glucose, di-potassium hydrogen phosphate, potassium chloride, inoculum size and pH on the production of extracellular L-asparaginase by Aspergillus terreus MTCC 1782 in shake culture fermentation. The effect and significance of these variables was studied using 2-level Plackett-Burman statistical design. The experimental L-asparaginase activity was subjected to statistical analysis using MINITAB 14 software. It was found that L-asparagine, cornflour and urea significantly influenced as most important factors on L-asparaginase production.Keywords
Extracellular L-asparaginase, Acute Lymphoblastic leukemia, Food Processing Aid, Plackett-Burman Design, FermentationFull Text
References
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- Application of Latin Square Design for the Evaluation and Screening of Supplementary Nitrogen Source for L-asparaginase Production by Aspergillus terreus MTCC 1782
Abstract Views :362 |
PDF Views:125
Authors
G. Baskar
1,
S. Renganathan
2
Affiliations
1 Department of Biotechnology, St. Joseph’s College of Engineering, Chennai–600 119, IN
2 Department of Chemical Engineering, Alagappa College of Technology, Anna University, Chennai - 600 025, IN
1 Department of Biotechnology, St. Joseph’s College of Engineering, Chennai–600 119, IN
2 Department of Chemical Engineering, Alagappa College of Technology, Anna University, Chennai - 600 025, IN
Source
Indian Journal of Science and Technology, Vol 2, No 12 (2009), Pagination: 50-54Abstract
The effect of ammonium chloride, urea and sodium nitrate as supplementary nitrogen source on the production of extracellular L-asparaginase using Aspergillus terreus MTCC 1782 was investigated using 5- level Latin square design. The statistical reliability and significance of the variables was studied by performing ANOVA for experimental L-asparaginase activity using Dataplot software. Among the supplementary nitrogen sources studied, ammonium chloride was found to be the best for maximum L-asparaginase activity (confidence level of 96.61%) with less biomass formation (confidence level of 21.93%). The maximum L-asparaginase activity obtained was of 26.47 IU/mL by A. terreus MTCC 1782 using groundnut oil cake powder as natural substrate in submerged fermentation.Keywords
Aspergillus terreus, L-asparaginase, Latin Square DesignFull Text
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