Production and characterization of a microbial mannanase

Date

3-1980

Degree

Bachelor of Science in Agricultural Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Ernesto J Del Rosario

Abstract

A crude mannanase was produced by a microbial isolate, which probably belongs to the genus Micrococcus, using coconut meat residue as substrate. Enzyme production was maximum at Ph 7.5 and after four days of incubation at room temperature (-29oC). The optimal pH and temperature for enzyme assay were 6.4 and 50oC, respectively. The enzyme was stable in the pH range 6.0-6.8 and its activity rapidly decreased at a temperature greater than 50oC. It converted 40.4% of the dry weight of the coconut residue into reducing sugars at pH 6.4 and 50oC after one hour of incubation. Precipitation with ammonium sulfate at 60-70% saturation resulted in a 2.4-fold purification of the enzyme.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1980 A13 P37

Document Type

Thesis

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