Screening of Locally Isolated Aspergillus species for Their Cellulolytic Potential and Their Optimization on Vigna mungo in Solid State Fermentation.
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Date
2013-07
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Abstract
Aims: To evaluate cellulolytic potential of locally isolated Aspergillus species and
emphasis the importance of screening on qualitative bases. Also, to enhance cellulase
production by optimizing the process parameters of the solid state fermentation of Vigna
mungo with the isolated Aspergillus species.
Place and Duration of Study: Institute of Biological Sciences, Department of Botany,
University of Gujrat, Gujrat, Pakistan, from February, 2012 to November, 2012.
Methodology: Aspergillus species were isolated from different deteriorated plant
materials and maintained on potato dextrose agar. The purified isolated species were
qualitatively screened on caboxymethylcellulose agar plates. The cellulolytic ability was
further tested by culturing Aspergillus species on V. mungo in solid state fermentation.
Various nutritional and cultivation parameters were optimized for the production of
cellulases by Aspergillus species on V. mungo.
Results: Most of the isolated Aspergillus species showed potential for cellulase
production. However, A. terreus gave qualitatively, the highest cellulase activity by
fermenting V. mungo of 0.566 IU/g while A. niger gave quantitatively, the highest cellulase activity of 0.435 IU/g. Cellulase production by A. terreus reached at its maximum with
0.1% of urea as nitrogen source and 80% of initial moisture level at 35°C after 144 hours
of fermentation.
Conclusion: A. terreus was identified as highest cellulase producer among the isolated
Aspergillus species. The cellulolytic ability of Aspergillus specie greatly depends upon the
nutritional and cultivation parameters of fermentation.
Description
Keywords
Aspergillus species, Vigna mungo, cellulase, fermentation, nitrogen source
Citation
Ilyas Umbrin, Gohar Faryal, Saeed Sumaria, Bukhari Zanib, Ilyas Hira. Screening of Locally Isolated Aspergillus species for Their Cellulolytic Potential and Their Optimization on Vigna mungo in Solid State Fermentation. British Biotechnology Journal. 2013 July; 3(3): 350-358.