Please use this identifier to cite or link to this item:
|Title:||The Effect of Cultural Conditions on the Production of Lipase by Fungi|
Kumar, K Anil
|Abstract:||The important developments in industrial fermentation lead to the utilization of microbia: enzymes in different applications, especially hydrolytic enzymes. One of the import ant enzyme is lipase which hydrolyses fats and oil to fatty acids and glycerol. Selecled organisms A niger, A flavus. A japonicus and a fungi isolated from contaminated ghee belonging to the genus. Aspergillus were tested for the production of lipase on four different media by submerged fermentation technique. Various parameters like carbon source, nitrogen source, pH. Temperature, induction by lipids and Inoculum level etc ., were investigated to optimize the production of lipase. The enzyme activity with all optimum parameters was (34 U/mL) for A japonicus and (36 U/mL) for Isolated fungi.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.61(02) [February 2002]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.