Optimization of growth conditions for xylanase production by Aspergillus niger in solid state fermentation.
The objectives of the present study were isolation, identification and characterization of xylanase producing fungi, optimization of medium composition and cultural conditions for xylanase enzyme production using cheaper sources. The fungal strains were isolated from garden soil by serial dilution technique and Aspergillus niger was identified and isolated in pure form. In conformation screening by congo red test, based on the reddish zone of enzyme activity formation in oat spelt xylan agar plates, A. niger was selected and optimized for xylanase enzyme production in solid state fermentation using cheaper sources like wheat bran, rice bran, soya bran, ragi bran and dust. Maximum enzyme activity was observed in wheat bran (9.87 U/ml). The use of wheat bran as a major carbon source is particularly valuable because oat spelt xylan or birch wood xylan are more expensive. The effects of time course, incubation substrate, inoculum size, moisturizing agent, moisture content, temperature and volume of fermentation medium on the production of xylanase were studied. The maximum xylanase production (12.65 U/ml) was observed at optimized condition, incubation temperature of 28 degrees C after 6 days of incubation period while minimum production (9.38 U/ml) at unoptimized condition. The maximum production of enzyme was found to be in wheat bran when the volume of fermentation medium was kept as 10 g/250 ml conical flasks, with mineral solution as moisturizing agent and moisture ratio 1:0.7. Thus the present study proved that the fungal strain A. niger used is highly potential and useful for xylanase production.
Kavya
Venkatesh
V
Department of Microbiology, Center for PG Studies, Sri Bhagawan Mahaveer Jain College, Bangalore, India.
Padmavathi
Tallapragada
T
D001234:Aspergillus niger / Q000378:metabolism*; D001426:Bacterial Proteins / Q000378:metabolism*; D001431:Bacteriological Techniques; D003470:Culture Media / Q000737:chemistry; D043364:Endo-1,4-beta Xylanases / Q000378:metabolism*; D005285:Fermentation; D013997:Time Factors
D001426:Bacterial Proteins; D003470:Culture Media; D043364:Endo-1,4-beta Xylanases