XML Persian Abstract Print


Department of Biotechnology, Faculty of Biological Science, Tehran North Branch, Islamic Azad University, Tehran , Iran.
Abstract:   (840 Views)
aims and Background: Fungi are important sources of commercial and applied enzymes in various industries. The aim of this study is to introduce an optional salt-loving strain that produces cellulase, lipase and pectinase enzymes and optimize enzyme production using Taguchi method.
Materials and methods: In this study, more than 350 fungal samples were isolated from the soil and climate of Tehran Forest parks and identified. After qualitative and quantitative analysis, 19 strains that had the highest production of lipase, pectinase and cellulase were identified by molecular technique. Then, based on the amount of enzyme production, optimization and design of Taguchi statistical method were performed by 8 factors at three levels to produce two cellulase and lipase enzymes for the best strain.
Results: About 280 isolates were identified, including the genera Aspergillus sp., Penicillium sp., Fusarium sp., Mucor sp., Rizhopus sp. They secreted most of the enzyme’s pectinase, lipase, protease, amylase and cellulase. Among the isolated samples, Penicillium halotolerans had the highest enzyme production, which was selected for optimization. The production of cellulase and lipase enzymes of this fungus increased before 0.0744 and 0.0233053 U / ml before optimization and after optimization, increased to 0.63872 and 0.192105 U / ml. The most effective factor in the production of both enzymes was temperature and nitrogen source. The production of pectinase enzyme in the initial absorption of 540 nm was 0.71 (U / ml) which was not included in the optimization.
Conclusion: Optional salt-loving fungi can be introduced as a commercial and industrial strain due to their stability in fermentation conditions, availability, cheapness and locality.
     
Type of Study: Research Article | Subject: Cellular and molecular
Received: 2021/08/14 | Accepted: 2021/12/25 | Published: 2022/04/19

Add your comments about this article : Your username or Email:
CAPTCHA

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2022 CC BY-NC 4.0 | New Cellular and Molecular Biotechnology Journal

Designed & Developed by : Yektaweb