Jeyaramraja P R (2024) Isolation and Characterization of polygalacturonase producing thermophilic Aspergillus spp. isolated from decayed tomato fruits. Isolation and Characterization of polygalacturonase producing thermophilic Aspergillus spp. isolated from decayed tomato fruits. pp. 1-18.

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Abstract

In this study, a polygalacturonase-producing fungus was isolated from decaying tomatoes. Based on
colony morphology and hyphal characteristics, this fungus has been identifi ed as Aspergillus sp. The
fungus was used in solid-state fermentation to produce an acidic polygalacturonase enzyme. The crude
extract obtained from solid-state fermentation had an activity of 94.6 U/mL. The enzyme was then
purifi ed using ammonium sulphate precipitation and column chromatography. Ammonium sulphate
precipitation increased the enzyme's specifi c activity from 6.89 U/mg to 12.42 U/mg. Sephadex G-200
was used to purify the enzyme 3.58 times, and its specifi c activity was determined to be 24.66 U/mg. The
Sephacryl S-100 column was responsible for achieving a fi nal fold purifi cation of 9.93 and a specifi c
activity of 68.41 U/mg. When polygalacturonic acid was used as a substrate, the purifi ed enzyme showed
the best performance. The enzyme's optimum temperature and pH were found to be 55°C and 5,
respectively. CaCl2 was found to be the best chelating ion for the enzyme. This enzyme is recommended
for use in a variety of industrial applications

Item Type: Article
Uncontrolled Keywords: Aspergillus sp, Column chromatography, Polygalacturonase, Solid-state fermentation
Divisions: PSG College of Arts and Science > Department of Biotechnology
Depositing User: Mr Team Mosys
Date Deposited: 16 Aug 2024 10:10
Last Modified: 16 Aug 2024 10:10
URI: https://ir.psgcas.ac.in/id/eprint/2164

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