Studies on Production, Purification and Characterization
Manojvm Publishing House, Jan 1, 2021 - Reference - 164 pages
The book divide in 5 chapter each chapter has include some practical exercise which represent pure bioinformatics work. The Chapter 1 Introduction of Amylase, Chapter 2 Review of literature, Chapter 3 Materials and methodology for production of Amylase from bacterial and fungal source, Chapter4 Results obtain after the wet lab work and Chapter 5 Discussion & conclusion of obtained results.
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Chapter 2 Review of Literature 933
Chapter 3 Material and Method 3463
Chapter 4 Result 64133
Chapter 5 Discussion
Chapter 6 Conclusion
acid added agar alkaline amylase production amylopectin applications Aspergillus niger autoclaved Bacillus bacteria beef extract Blank bonds carbon source cell Centrifuge characterization chromatography colonies compared condition containing Control crude enzyme culture determined Dialysis different concentration dilution distilled water DNS assay Effect of different Effect of temperature enzyme activity Enzyme activity unit/ml/min EtBr Figure four fungal fungus glucose growth HSCPF 07 hydrolysis identified important increase incubation industrial inoculated isolated Lowry’s Maltose Maltose Enzyme activity maximum medium metal ion method mg/ml microorganisms nitrogen source obtained optimization optimum plates precipitation prepared present Principles Procedures production media production of amylase protein pure culture purified enzyme range released Requirements respectively result room temperature salt sample screening selected showed soil solid state fermentation specific stable standard graph starch strain Strain improvement substrate Table taken test tubes treatment varied various waste water bath wheat bran yield