Enhancing alpha-amylase and cellulase in vivo enzyme expressions on sago pith residue using basillus amyloliquefaciens Umas 1002

Faisal Ali, Anwarali Khan (2004) Enhancing alpha-amylase and cellulase in vivo enzyme expressions on sago pith residue using basillus amyloliquefaciens Umas 1002. [Final Year Project Report] (Unpublished)

[img] PDF
Faisal Ali.pdf

Download (9MB)
[img] PDF (Please get the password from TECHNICAL & DIGITIZATION MANAGEMENT UNIT, ext: 082-583913/ 082-583914)
Faisal Ali - full.pdf
Restricted to Registered users only

Download (36MB)

Abstract

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.

Item Type: Final Year Project Report
Additional Information: Project report (B.Sc.) - Universiti Malaysia Sarawak, 2004.
Uncontrolled Keywords: Sago palm, Starch, unimas, university, universiti, Borneo, Malaysia, Sarawak, Kuching, Samarahan, ipta, education, undergraduate, research, Universiti Malaysia Sarawak
Subjects: Q Science > QK Botany
Q Science > QR Microbiology
Divisions: Academic Faculties, Institutes and Centres > Faculty of Resource Science and Technology
Depositing User: Karen Kornalius
Date Deposited: 20 Mar 2014 08:54
Last Modified: 06 Jan 2022 07:14
URI: http://ir.unimas.my/id/eprint/1332

Actions (For repository members only: login required)

View Item View Item