Chitinase Production in Solid-State Fermentation by Enterobacter sp. NRG4 Using Statistical Experimental Design

Dahiya, Neetu; Tewari, Rupinder; Tiwari, Raj Gaurang; Hoondal, Gurinder Singh

doi:10.1007/s00284-005-4520-y

Cited by 44 publications

(23 citation statements)

References 33 publications

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“…It evaluates the effects of the individual factors and provides optimal levels of variables for desirable responses. RSM is customarily used as a statistical tool in the majority of media optimization studies [5].…”

Section: Introductionmentioning

confidence: 99%

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Vishwanatha¹,

Rao²,

Singh³

2009

J Ind Microbiol Biotechnol

116

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Aspergillus oryzae MTCC 5341, when grown on wheat bran as substrate, produces several extracellular acid proteases. Production of the major acid protease (constituting 34% of the total) by solid-state fermentation is optimized. Optimum operating conditions obtained are determined as pH 5, temperature of incubation of 30 degrees C, defatted soy flour addition of 4%, and fermentation time of 120 h, resulting in acid protease production of 8.64 x 10(5) U/g bran. Response-surface methodology is used to generate a predictive model of the combined effects of independent variables such as, pH, temperature, defatted soy flour addition, and fermentation time. The statistical design indicates that all four independent variables have significant effects on acid protease production. Optimum factor levels are pH 5.4, incubation temperature of 31 degrees C, 4.4% defatted soy flour addition, and fermentation time of 123 h to yield a maximum activity of 8.93 x 10(5) U/g bran. Evaluation experiments, carried out to verify the predictions, reveal that A. oryzae produces 8.47 x 10(5) U/g bran, which corresponds to 94.8% of the predicted value. This is the highest acid protease activity reported so far, wherein the fungus produces four times higher activity than previously reported [J Bacteriol 130(1): 48-56, 1977].

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Section: Introductionmentioning

confidence: 99%

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Vishwanatha¹,

Rao²,

Singh³

2009

J Ind Microbiol Biotechnol

116

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“…Extra cellular chitinase production is reported to be influenced by media components such as carbon sources, nitrogen sources, and agricultural residues such as rice bran, wheat bran, etc. (Bhushan, 1998 ;Dahiya et al, 2005 ). An enhancing effect of glucose on chitinase production was reported by Bhushan ( 1998 ) when glucose was used with chitin in production medium.…”

Section: Production Of Yeast Chitinasesmentioning

confidence: 99%

Industrially Important Carbohydrate Degrading Enzymes from Yeasts: Pectinases, Chitinases, and β-1,3-Glucanases

Gummadi

Kumar

Dash

et al. 2009

Yeast Biotechnology: Diversity and Applications

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“…NRG4 isolated from degraded stalk of mushroom was selected as a potent chitinase producer (Dahiya et al 2005). The culture medium was composed of 1.0% swollen chitin, 0.5% peptone, 0.5% yeast extract, 0.1% KH 2 PO 4 and 0.01% MgSO 4 .7H 2 O (pH 8.0).…”

Section: Micro-organism and Culture Conditionsmentioning

confidence: 99%

Chitinase from Enterobacter sp. NRG4: Its purification, characterization and reaction pattern

Dahiya¹,

Tewari²,

Tiwari³

et al. 2005

Electron. J. Biotechnol.

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Enterobacter sp. NRG4 was shown to excrete chitinase into the culture supernatant when cultivated in medium containing chitin. A 60 kDa extracellular chitinase was purified to homogeneity and characterized. The enzyme hydrolyzed swollen chitin, colloidal chitin, regenerated chitin and glycol chitin but did not hydrolyze chitosan. Chitin is composed of repeating N-acetyl D-glucosamine residues and is a component of crustacean exoskeleton, diatoms, fungal cell walls, and squid pens. Chitin is a versatile and promising biopolymer with numerous industrial, medical and commercial uses. However, it is difficult to purify and modify chemically. Hence identification of chitin modifying enzymes and elucidation of their activities could facilitate the efficient production of specific chitin products. The biodegradation of chitin requires the synergistic action of several hydrolytic enzymes

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Chitinase Production in Solid-State Fermentation by Enterobacter sp. NRG4 Using Statistical Experimental Design

Cited by 44 publications

References 33 publications

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Acid protease production by solid-state fermentation using Aspergillus oryzae MTCC 5341: optimization of process parameters

Industrially Important Carbohydrate Degrading Enzymes from Yeasts: Pectinases, Chitinases, and β-1,3-Glucanases

Chitinase from Enterobacter sp. NRG4: Its purification, characterization and reaction pattern

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