Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake

Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake

Solid- state bioconversion (SSB) of palm kernel cake (PKC) by Candida cylindracea is a cost-effective method to produce lipase from abundant raw material in Malaysia. This study was conducted to describe the growth profile of Candida cylindracea on PKC using SSB. Since separating yeast cells (biom...

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Main Authors: Alam, Md Zahangir, Elgharbawy, Amal Ahmed, Mohd Salleh, Hamzah
Format: Article
Language:English
English
Published: Academy of Agricultural Sciences, NAAS, India 2014
Subjects:
TP248.13 Biotechnology
Online Access:http://irep.iium.edu.my/39131/
http://irep.iium.edu.my/39131/
http://irep.iium.edu.my/39131/1/Paper-Amal-India.pdf
http://irep.iium.edu.my/39131/4/39131_Kinetics%20of%20lipase%20production%20from%20candida%20cylindracea%20by%20solid-state%20bioconversion%20of%20palm%20kernel%20cake_SCOPUS.pdf
id iium-39131
recordtype eprints
spelling iium-391312017-09-06T03:47:18Z http://irep.iium.edu.my/39131/ Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake Alam, Md Zahangir Elgharbawy, Amal Ahmed Mohd Salleh, Hamzah TP248.13 Biotechnology Solid- state bioconversion (SSB) of palm kernel cake (PKC) by Candida cylindracea is a cost-effective method to produce lipase from abundant raw material in Malaysia. This study was conducted to describe the growth profile of Candida cylindracea on PKC using SSB. Since separating yeast cells (biomass) is not a feasible task, indirect method was used to monitor the growth during the fermentation process. This method was based on glucosamine, protein and carbohydrate content of the fermented media during the fermentation period. The results showed that the pH of the fermented PKC increased from 6.1 to 8.5 at the first 60 h and turned to neutral after that. Protein concentration of the fermented medium started to decrease within the first 24 h, and then increased gradually. Total carbohydrates decreased from 290 mg/g PKC to reach 155 mg/g PKC by the end of the fermentation. Glucosamine, a component in the mycelia cell walls, was measured to monitor the biomass during the fermentation. Maximum concentration of glucosamine achieved after 72 h and started to decrease to almost stable for the next hours. This data can be used to have a good understanding of the fermentation process and the lipase production. Academy of Agricultural Sciences, NAAS, India 2014 Article PeerReviewed application/pdf en http://irep.iium.edu.my/39131/1/Paper-Amal-India.pdf application/pdf en http://irep.iium.edu.my/39131/4/39131_Kinetics%20of%20lipase%20production%20from%20candida%20cylindracea%20by%20solid-state%20bioconversion%20of%20palm%20kernel%20cake_SCOPUS.pdf Alam, Md Zahangir and Elgharbawy, Amal Ahmed and Mohd Salleh, Hamzah (2014) Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake. Asian Journal of Microbiology, Biotechnology & Environmental Sciences, 16 (3). pp. 523-528. ISSN 0972-3005 http://www.envirobiotechjournals.com/issue_articles.php?iid=174&jid=1
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
English
topic TP248.13 Biotechnology
spellingShingle TP248.13 Biotechnology
Alam, Md Zahangir
Elgharbawy, Amal Ahmed
Mohd Salleh, Hamzah
Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake
description Solid- state bioconversion (SSB) of palm kernel cake (PKC) by Candida cylindracea is a cost-effective method to produce lipase from abundant raw material in Malaysia. This study was conducted to describe the growth profile of Candida cylindracea on PKC using SSB. Since separating yeast cells (biomass) is not a feasible task, indirect method was used to monitor the growth during the fermentation process. This method was based on glucosamine, protein and carbohydrate content of the fermented media during the fermentation period. The results showed that the pH of the fermented PKC increased from 6.1 to 8.5 at the first 60 h and turned to neutral after that. Protein concentration of the fermented medium started to decrease within the first 24 h, and then increased gradually. Total carbohydrates decreased from 290 mg/g PKC to reach 155 mg/g PKC by the end of the fermentation. Glucosamine, a component in the mycelia cell walls, was measured to monitor the biomass during the fermentation. Maximum concentration of glucosamine achieved after 72 h and started to decrease to almost stable for the next hours. This data can be used to have a good understanding of the fermentation process and the lipase production.
format Article
author Alam, Md Zahangir
Elgharbawy, Amal Ahmed
Mohd Salleh, Hamzah
author_facet Alam, Md Zahangir
Elgharbawy, Amal Ahmed
Mohd Salleh, Hamzah
author_sort Alam, Md Zahangir
title Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake
title_short Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake
title_full Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake
title_fullStr Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake
title_full_unstemmed Kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake
title_sort kinetics of lipase production from candida cylindracea by solid-state bioconversion of palm kernel cake
publisher Academy of Agricultural Sciences, NAAS, India
publishDate 2014
url http://irep.iium.edu.my/39131/
http://irep.iium.edu.my/39131/
http://irep.iium.edu.my/39131/1/Paper-Amal-India.pdf
http://irep.iium.edu.my/39131/4/39131_Kinetics%20of%20lipase%20production%20from%20candida%20cylindracea%20by%20solid-state%20bioconversion%20of%20palm%20kernel%20cake_SCOPUS.pdf
first_indexed 2023-09-18T20:56:12Z
last_indexed 2023-09-18T20:56:12Z
_version_ 1777410320735666176

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