I= BIOSYNTHESIS OF GALACTOSIDASES FROM LOCALLY ISOLATED MICRO-ORGANISMS
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Title of Thesis
BIOSYNTHESIS OF GALACTOSIDASES FROM LOCALLY ISOLATED MICRO-ORGANISMS

Author(s)
Nasreen Zaidi
Institute/University/Department Details
Department of Botany University of the Punjab, Lahore
Session
1986
Subject
Botany
Number of Pages
220
Keywords (Extracted from title, table of contents and abstract of thesis)
galactosidases, micro-organisms, asperqillus terreus, moulds, bacteria, whey

Abstract
α and β-Galactosidases producing Asperqillus terreus varieties MRU-26 and MLU-3 were isolated from local soil samples by enrichment culture technique. Enzymes were active and stable towards acid side and moderately heat stable. Either of the two enzymes exhibited specificity towards α-/β-Galactosidic bonds. Shake flasks study revealed that enzymes induction was non-specific. Mono, di, trisaccharides (irrespective of α-/β-linkage) induced α-/β-Galactosidases synthesis. Competitive inhibition of glucose in presence of inducers creates diauxic phenomenon in mycelial growth traces of enzyme formed in absence of inducers pointed towards there acutoctlylitic of nitrogen sources affected both enzyme formation and growth. Effect of organic nitrogen source was distinct from that of inorganic one . Combined effect of more than one nitrogen source gave better results. Effect of cultural techniques using agro-industrial by-products also affected α and β-Galactosidases synthesis. By semi-solid surface culture yield of both enzymes was almost constant. But in submerged culture (water soluble of the same raw material), variety of results were obtained with proportionately high values as compared to those by semi-solid culture. Bean meals were found to the most effective for galactosidase(s) synthesis than brans and detoxified seed meals

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1391.07 KB
S. No. Chapter Title of the Chapters Page Size (KB)
1 0 Contents
131.87 KB
2 1 Introduction 3
72.67 KB
3 2 Literature review 12
180.8 KB
  2.1 Biosynthesis of enzymes 12
  2.2 Galactosidases from moulds 16
  2.3 α-/β-Galactosidases from moulds 17
  2.4 α-/β-Galactosidases from bacteria 23
  2.5 α-/β-Galactosidases production by surface/ submerged culture 27
  2.6 β-Galactosidases from whey 29
  2.7 Application of α-/β-Galactosidases 32
4 3 Materials and methods 36
186.85 KB
  3.1 Isolation of cultures 36
  3.2 Screening of isolated cultures 38
  3.3 Maintenance of stock culture 40
  3.4 Identification of selected cultures 43
  3.5 Estimations 43
  3.6 Partial purification of enzymes 51
  3.7 Study of characteristics of enzymic activity 53
  3.8 Definitions on the basis of characteristics 55
  3.9 Preparation of media to study enzyme synthesis in shake flasks 57
  3.10 Effect of cultural technique using agro-industrial by-products 63
  3.11 Study of enzyme synthesis in fermenter 65
5 4 Results 66
490.47 KB
6 5 Discussion 156
145.98 KB
7 6 Bibliography 174
152.5 KB