Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorHossain, S Masud-
dc.contributor.authorAnantharaman, N-
dc.description.abstractA comparison made between the suspension culture of white-rot fungus, Phanerochate chrysosporium supplemented with wheat straw powder and control conditions (without wheat straw), revealed an enhancement in the ligninolytic enzymes activity in liquid shake flask in the former. Addition of 2% w/v of wheat straw powder improved greater stability to the lignin peroxidase (Li P) and manganese peroxidase (Mn P) enzymes when compared with the control. At optimum pH (4.5) and optimum temperature (40ºC), maximum enzymatic activity was observed. The optimum shaking speed was found to be 60 rpm. The maximum activity of 538 and 512 μ mol/min mL was obtained for Li P and Mn P with wheat straw powder by the white-rot fungus at optimum conditions, respectively. However, maximum activity of 239 and 215 μ mol/min mL, respectively was obtained for Li P and Mn P at similar conditions in the control.en_US
dc.sourceIJBT Vol.7(4) [October 2008]en_US
dc.subjectLigninolytic enzymesen_US
dc.subjectWheat strawen_US
dc.subjectWhite-rot fungusen_US
dc.subjectPhanerochate chrysosporiumen_US
dc.titleEffect of wheat straw powder on enhancement of ligninolytic enzyme activity using Phanerochate chrysosporiumen_US
Appears in Collections:IJBT Vol.07(4) [October 2008]

Files in This Item:
File Description SizeFormat 
IJBT 7(4) 502-507.pdf179.64 kBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.