Xylanase Production from Aspergillus niger
Subbaraj Karunakaran, Arivudainambi Saravanan, S. Dhanasekaran, Senbagam Duraisamy, B. Senthil
Abstract
Subbaraj Karunakaran, Arivudainambi Saravanan, S. Dhanasekaran, Senbagam Duraisamy, B. Senthil
Abstract
Xylanase execute a large variety of function and have many important in biotechnological application. Its application in paper industry, pulp industry, increases the self life of bread, food ndustry. The production of xylanase was investigated in submerged culture of Aspergillus niger. This study was carried out in isolation and screening of xylanase enzyme from the Aspergillus niger fungus. This fungus is isolated from agricultural soil, decayed bread and waste material. The maximum concentration of xylanase enzyme found at 25 0 c and also maximum production occurred when the pH was controlled at 6.0 during the fermentation. It
OpenAlex reports 6 citations for this work. Citation counts describe recorded attention and do not establish research quality.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
Xylanase execute a large variety of function and have many important in biotechnological application. Its application in paper industry, pulp industry, increases the self life of bread, food ndustry. The production of xylanase was investigated in submerged culture of Aspergillus niger. This study was carried out in isolation and screening of xylanase enzyme from the Aspergillus niger fungus. This fungus is isolated from agricultural soil, decayed bread and waste material. The maximum concentration of xylanase enzyme found at 25 0 c and also maximum production occurred when the pH was controlled at 6.0 during the fermentation. It
Key concepts: Xylanase, Aspergillus niger, Fermentation, Fungus, Pulp and paper industry, Food science, Aspergillus, Isolation (microbiology)