The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation
Solid-state fermentation (SSF), which is an excellent alternative for industrial enzyme production, entails the exploitation of cheap agro-industrial residues (low priced culture media). This paper delves into the cultivation of mould (GRAS Penicillium candium PCA 1/TT031) using wheat bran (WB) as t...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/77407/1/1%20-%20IFRJ171072.R1%20-%20Revised.pdf |
| _version_ | 1825950848042139648 |
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| author | Alhelli, Amaal M. Abd Manap, Mohd Yazid Mohammed, Abdulkarim Sabo Mirhosseini, Seyed Hamed Sukor, Rashidah Mohammed, Nameer Khairullah Khalil, Eilaf Suliman Meor Hussin, Anis Shobirin |
| author_facet | Alhelli, Amaal M. Abd Manap, Mohd Yazid Mohammed, Abdulkarim Sabo Mirhosseini, Seyed Hamed Sukor, Rashidah Mohammed, Nameer Khairullah Khalil, Eilaf Suliman Meor Hussin, Anis Shobirin |
| author_sort | Alhelli, Amaal M. |
| collection | UPM |
| description | Solid-state fermentation (SSF), which is an excellent alternative for industrial enzyme production, entails the exploitation of cheap agro-industrial residues (low priced culture media). This paper delves into the cultivation of mould (GRAS Penicillium candium PCA 1/TT031) using wheat bran (WB) as the culture media. The parameters for crude enzymatic extraction of lipase production were optimized to achieve the highest possible lipase activity. An incubation period of 7 days (3.06 U/g WB), 2% of tributyrin (5.43 U/g WB), meat peptone equal to 2% (5.2 U/g WB), moisture content of 50% (v:w) (6.6 U/g WB), initial pH of 9.0( 8.6 U/g WB), inoculum size of 5×106 spore/g of WB (11.3 U/g WB), an incubation temperature of 20°C (13.6 U/g WB), and an extractant consisting of phosphate buffer pH 7.0 (14.7 U/g WB) were the conditions applied for this study. |
| first_indexed | 2024-03-06T10:20:53Z |
| format | Article |
| id | upm.eprints-77407 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:20:53Z |
| publishDate | 2018 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-774072020-03-05T06:32:00Z http://psasir.upm.edu.my/id/eprint/77407/ The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation Alhelli, Amaal M. Abd Manap, Mohd Yazid Mohammed, Abdulkarim Sabo Mirhosseini, Seyed Hamed Sukor, Rashidah Mohammed, Nameer Khairullah Khalil, Eilaf Suliman Meor Hussin, Anis Shobirin Solid-state fermentation (SSF), which is an excellent alternative for industrial enzyme production, entails the exploitation of cheap agro-industrial residues (low priced culture media). This paper delves into the cultivation of mould (GRAS Penicillium candium PCA 1/TT031) using wheat bran (WB) as the culture media. The parameters for crude enzymatic extraction of lipase production were optimized to achieve the highest possible lipase activity. An incubation period of 7 days (3.06 U/g WB), 2% of tributyrin (5.43 U/g WB), meat peptone equal to 2% (5.2 U/g WB), moisture content of 50% (v:w) (6.6 U/g WB), initial pH of 9.0( 8.6 U/g WB), inoculum size of 5×106 spore/g of WB (11.3 U/g WB), an incubation temperature of 20°C (13.6 U/g WB), and an extractant consisting of phosphate buffer pH 7.0 (14.7 U/g WB) were the conditions applied for this study. Faculty of Food Science and Technology, Universiti Putra Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/77407/1/1%20-%20IFRJ171072.R1%20-%20Revised.pdf Alhelli, Amaal M. and Abd Manap, Mohd Yazid and Mohammed, Abdulkarim Sabo and Mirhosseini, Seyed Hamed and Sukor, Rashidah and Mohammed, Nameer Khairullah and Khalil, Eilaf Suliman and Meor Hussin, Anis Shobirin (2018) The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation. International Food Research Journal, 25 (Suppl. 1). S1-S11. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/25%20(07)%202018%20supplementary%201/1%20-%20IFRJ171072.R1%20-%20Revised.pdf |
| spellingShingle | Alhelli, Amaal M. Abd Manap, Mohd Yazid Mohammed, Abdulkarim Sabo Mirhosseini, Seyed Hamed Sukor, Rashidah Mohammed, Nameer Khairullah Khalil, Eilaf Suliman Meor Hussin, Anis Shobirin The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation |
| title | The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation |
| title_full | The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation |
| title_fullStr | The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation |
| title_full_unstemmed | The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation |
| title_short | The extraction of crude enzyme of lipase from Penicillium candidum PCA 1/TT031 by way of solid state fermentation |
| title_sort | extraction of crude enzyme of lipase from penicillium candidum pca 1 tt031 by way of solid state fermentation |
| url | http://psasir.upm.edu.my/id/eprint/77407/1/1%20-%20IFRJ171072.R1%20-%20Revised.pdf |
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