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http://dx.doi.org/10.3839/jabc.2014.032

Extraction of β-glucosidase from Bagasse Fermented by Mixed Culture under Solid State Fermentation  

Shata, Hoda Mohamed Abdel Halim (Microbial Chemistry Department, National Research Center)
Farid, Mohamed Abdel Fattah (Natural and Microbial Products Department, National Research Center)
Publication Information
Journal of Applied Biological Chemistry / v.57, no.3, 2014 , pp. 197-203 More about this Journal
Abstract
Various parameters such as solvent selection, concentration, solid/liquid ratio, soaking time, temperature, stationary, shaking conditions, and repeated extractions were investigated in order to determine the optimum extraction conditions of ${\beta}$-glucosidase from bagasse fermented by mixed culture of Aspergillus niger NRC 7A and Aspergillus oryzae NRRL 447. Among various solvents tested, non ionic detergents gave the best results than the inorganic or organic salt solutions and distilled water. The optimum conditions for extraction of ${\beta}$-glucosidase were 30 min soaking time at $40^{\circ}C$ under shaking condition at 150 rpm, with solid/liquid ratio 1:15 (w/v), which yielded $2882.74{\pm}95.52U/g$ fermented culture (g fc) of enzyme activity. With repeated washes under the above optimum conditions, the results showed that enzyme extracted in the $1^{st}$ and $2^{nd}$ washes represents about 90% of the total activity.
Keywords
Aspergillus niger; Aspergillus oryzae; ${\beta}$-glucosidase; extraction optimization; mixed culture; solid-state fermentation;
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