Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai

The potential production of carboxymethylcellulase (CMCase) by Aspergillus hortai in liquid state fermentation was studied. Cultural and nutritional factors affecting CMC production were also investigated in order to optimize the fermentation conditions for the maximization of production. The obtain...

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Main Authors:	Abeer A. El-Hadi, Salwa Abu El-Nour, Ali Hammad, Zeinat Kamel, Mai Anwar
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2014-01-01
Series:	Journal of Radiation Research and Applied Sciences
Online Access:	http://www.sciencedirect.com/science/article/pii/S1687850713000150

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spelling	doaj-a1a135e578204da1a64fa043f8fad6912020-11-24T20:43:21ZengTaylor & Francis GroupJournal of Radiation Research and Applied Sciences1687-85072014-01-0171232810.1016/j.jrras.2013.11.003Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortaiAbeer A. El-Hadi0Salwa Abu El-Nour1Ali Hammad2Zeinat Kamel3Mai Anwar4Department of Natural and Microbial Products Chemistry, National Research Centre, Dokii, Giza, EgyptMicrobiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority, Cairo, EgyptMicrobiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority, Cairo, EgyptBotany Department, Cairo University, Cairo, EgyptMicrobiology Department, National Centre for Radiation Research and Technology, Egyptian Atomic Energy Authority, Cairo, EgyptThe potential production of carboxymethylcellulase (CMCase) by Aspergillus hortai in liquid state fermentation was studied. Cultural and nutritional factors affecting CMC production were also investigated in order to optimize the fermentation conditions for the maximization of production. The obtained results revealed that, the maximum CMCase production (0.23 U/ml) was achieved after 96 h in a liquid medium (PH7) inoculated with 10% v/v, at temperature 37 °C, containing (g L−1) CMC, 5.0; yeast extract, 0.1; (NH4)SO4, 0.5; KH2PO4, 10.0; MgSO4·7H2O, 0.1 and NaCl, 0.2. and the activity remained almost stable between pH 6 and 7. The highest CMCase activity (1.18 U/ml) was obtained at a lactose concentration of 5.0 g L-1.http://www.sciencedirect.com/science/article/pii/S1687850713000150
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Abeer A. El-Hadi Salwa Abu El-Nour Ali Hammad Zeinat Kamel Mai Anwar
spellingShingle	Abeer A. El-Hadi Salwa Abu El-Nour Ali Hammad Zeinat Kamel Mai Anwar Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai Journal of Radiation Research and Applied Sciences
author_facet	Abeer A. El-Hadi Salwa Abu El-Nour Ali Hammad Zeinat Kamel Mai Anwar
author_sort	Abeer A. El-Hadi
title	Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai
title_short	Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai
title_full	Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai
title_fullStr	Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai
title_full_unstemmed	Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai
title_sort	optimization of cultural and nutritional conditions for carboxymethylcellulase production by aspergillus hortai
publisher	Taylor & Francis Group
series	Journal of Radiation Research and Applied Sciences
issn	1687-8507
publishDate	2014-01-01
description	The potential production of carboxymethylcellulase (CMCase) by Aspergillus hortai in liquid state fermentation was studied. Cultural and nutritional factors affecting CMC production were also investigated in order to optimize the fermentation conditions for the maximization of production. The obtained results revealed that, the maximum CMCase production (0.23 U/ml) was achieved after 96 h in a liquid medium (PH7) inoculated with 10% v/v, at temperature 37 °C, containing (g L−1) CMC, 5.0; yeast extract, 0.1; (NH4)SO4, 0.5; KH2PO4, 10.0; MgSO4·7H2O, 0.1 and NaCl, 0.2. and the activity remained almost stable between pH 6 and 7. The highest CMCase activity (1.18 U/ml) was obtained at a lactose concentration of 5.0 g L-1.
url	http://www.sciencedirect.com/science/article/pii/S1687850713000150
work_keys_str_mv	AT abeeraelhadi optimizationofculturalandnutritionalconditionsforcarboxymethylcellulaseproductionbyaspergillushortai AT salwaabuelnour optimizationofculturalandnutritionalconditionsforcarboxymethylcellulaseproductionbyaspergillushortai AT alihammad optimizationofculturalandnutritionalconditionsforcarboxymethylcellulaseproductionbyaspergillushortai AT zeinatkamel optimizationofculturalandnutritionalconditionsforcarboxymethylcellulaseproductionbyaspergillushortai AT maianwar optimizationofculturalandnutritionalconditionsforcarboxymethylcellulaseproductionbyaspergillushortai
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Optimization of cultural and nutritional conditions for carboxymethylcellulase production by Aspergillus hortai

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