Optimization of xylanase and peroxidase production from Streptomyces sp. K37
| dc.contributor.author | El-Dein, Mahmoud M. Nour | |
| dc.contributor.author | Shereif, Abdou Eldyme A. | |
| dc.contributor.author | Mansour, Fathey A. | |
| dc.contributor.author | Abou-Dobara, Mohamed I. | |
| dc.contributor.author | Ball, Andrew S. | |
| dc.date.accessioned | 2024-05-27T18:55:30Z | |
| dc.date.available | 2024-05-27T18:55:30Z | |
| dc.date.issued | 2014-01-06 | |
| dc.description.abstract | The optimal conditions for the production of xylanase and peroxidase from Streptomyces sp. K37 were investigated. The production of xylanase and peroxidase increased during the growth phase of the cultures after 72 hours. This indicates that the productions of such enzymes are wholly growth associated in these organisms. The optimum pH for xylanase and peroxidase production from Streptomyces sp. K37 occurred at pH 8.0 and pH 7.0. The optimum temperature for xylanase and peroxidase production by Streptomyces sp. K37 occurred at 50°C and 40°C respectively. Oat spelt xylan was the best carbon source for the production of xylanase and peroxidase from Streptomyces sp. K37. The optimum concentration of ball milled straw for the production of xylanase from Streptomyces sp. K37 was 1.0%, while the concentration for the production of peroxidase was 0.20%. The optimal concentration of yeast extract and casamino acid for the production of xylanase and peroxidase from Streptomyces sp. K37 was found to be 0.2%. | |
| dc.identifier.issn | 1314-6246 | |
| dc.identifier.uri | https://doi.uni-plovdiv.bg/handle/store/80 | |
| dc.language.iso | en | |
| dc.publisher | Plovdiv University Press “Paisii Hilendarski” | |
| dc.subject | characterization | |
| dc.subject | production | |
| dc.subject | xylanase | |
| dc.subject | peroxidase | |
| dc.subject | Streptomyces sp. K37 | |
| dc.title | Optimization of xylanase and peroxidase production from Streptomyces sp. K37 | |
| dc.type | Article |