National Academy of Agricultural Sciences (NAAS)
|
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Rhamosidase producing yeast strain 84 was isolated from whey beverage and identified as Clavispara lusitaniae KF633446. The effect of different carbon sources (rhamnose, glycerol, lactose, fructose, glucose and sucrose), nitrogen sources (yeast extract, peptone, ammonium chloride, ammonium sulphate, urea and casein), temperature (10-60°C) and pH (3-8) were studied to optimize the production of rhamnosidase enzyme from Clavispara lusitaniae 84. Further, a multivariate response surface methodology evaluated the effects of different factors on enzyme activity and optimizing enzyme production. The fit of the model (R2= 0.409479) was found to be significant. Results indicated that yeast showing maximum rhamnosidase activity (0.106 IU mL-1) in presence of rhamnose (0.6% w/v), yeast extract (0.4% w/v), temperature (35±5 °C) and pH (4) in the minimal medium supplemented with naringin (0.2% w/v).
Citations |
 |
 |
 |
 |
