Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge
Solid-state fermentation (SSF) is an alternative treatment for valorizing agro-waste, as well as broadening their potential uses in the production of industrial enzymes. This study aims to investigate an addition of amino acids affecting the stability of hydrolases enzymes produced from SSF. The SSF...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
Elsevier Ltd
2024
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/42484/1/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced_ABST.pdf http://umpir.ump.edu.my/id/eprint/42484/2/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced.pdf |
| _version_ | 1811138601354788864 |
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| author | F. H., Zainuddin Ling, K. M. T. N. H., Abdul Mutallib N.S ., Azizul Shahizani Noraziah, Abu Yazid |
| author_facet | F. H., Zainuddin Ling, K. M. T. N. H., Abdul Mutallib N.S ., Azizul Shahizani Noraziah, Abu Yazid |
| author_sort | F. H., Zainuddin |
| collection | UMP |
| description | Solid-state fermentation (SSF) is an alternative treatment for valorizing agro-waste, as well as broadening their potential uses in the production of industrial enzymes. This study aims to investigate an addition of amino acids affecting the stability of hydrolases enzymes produced from SSF. The SSF was carried out for nine days with and without the addition of amino acids as a booster. About 16–57 % increased yield in the hydrolytic enzymes were obtained in the SSF with amino acids when compared to the SSF without. The yields of the enzymes remained high in the SSF with amino acids over the wide range of temperature and pH. Hence, the addition of amino acids enhanced the stability and enzymes yield. |
| first_indexed | 2024-09-25T03:52:47Z |
| format | Conference or Workshop Item |
| id | UMPir42484 |
| institution | Universiti Malaysia Pahang |
| language | English English |
| last_indexed | 2024-09-25T03:52:47Z |
| publishDate | 2024 |
| publisher | Elsevier Ltd |
| record_format | dspace |
| spelling | UMPir424842024-09-09T06:35:40Z http://umpir.ump.edu.my/id/eprint/42484/ Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge F. H., Zainuddin Ling, K. M. T. N. H., Abdul Mutallib N.S ., Azizul Shahizani Noraziah, Abu Yazid TP Chemical technology Solid-state fermentation (SSF) is an alternative treatment for valorizing agro-waste, as well as broadening their potential uses in the production of industrial enzymes. This study aims to investigate an addition of amino acids affecting the stability of hydrolases enzymes produced from SSF. The SSF was carried out for nine days with and without the addition of amino acids as a booster. About 16–57 % increased yield in the hydrolytic enzymes were obtained in the SSF with amino acids when compared to the SSF without. The yields of the enzymes remained high in the SSF with amino acids over the wide range of temperature and pH. Hence, the addition of amino acids enhanced the stability and enzymes yield. Elsevier Ltd 2024 Conference or Workshop Item PeerReviewed pdf en http://umpir.ump.edu.my/id/eprint/42484/1/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced_ABST.pdf pdf en http://umpir.ump.edu.my/id/eprint/42484/2/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced.pdf F. H., Zainuddin and Ling, K. M. T. and N. H., Abdul Mutallib and N.S ., Azizul Shahizani and Noraziah, Abu Yazid (2024) Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge. In: Materials Today: Proceedings. Materials Today: Proceedings; 6th International Conference of Chemical Engineering & Industrial Biotechnology (ICCEIB 2022) , 15 - 16 August 2022 , Virtual Conference. pp. 1-7.. ISSN 2214-7853 (In Press / Online First) (In Press / Online First) https://doi.org/10.1016/j.matpr.2023.05.576 |
| spellingShingle | TP Chemical technology F. H., Zainuddin Ling, K. M. T. N. H., Abdul Mutallib N.S ., Azizul Shahizani Noraziah, Abu Yazid Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge |
| title | Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge |
| title_full | Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge |
| title_fullStr | Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge |
| title_full_unstemmed | Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge |
| title_short | Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge |
| title_sort | effect of amino acids in the stability study of hydrolase enzymes produced via solid state fermentation using empty fruit bunch and palm oil mill sludge |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/42484/1/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced_ABST.pdf http://umpir.ump.edu.my/id/eprint/42484/2/Effect%20of%20amino%20acids%20in%20the%20stability%20study%20of%20hydrolase%20enzymes%20produced.pdf |
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