2009China BrewingRequires access

Study on cellulase activity of Trichoderma viride Rw-2

WU Xiu-qin

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Abstract

The main properties of cellulose produced by Trichoderma viride RW-2 solid-state fermentation were studied.The results showed that the cellulase were stable when the temperature is in the range of 40℃ and 50℃,while less stable when it was higher than 50℃;In a certain range,Tween-80 was shown that it can activate the enzyme activity of cellulose and the results indicated the optimal concentration of Tween-80 was 0.05%;K+ and Ca2+ showed inhibitory effect on cellulase;Cu2+ and Zn2+ play important role on activation of cellulase;I-and CH3COO-were significant inhibitors on the activity of cellulase.

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What this paper is about

The main properties of cellulose produced by Trichoderma viride RW-2 solid-state fermentation were studied.The results showed that the cellulase were stable when the temperature is in the range of 40℃ and 50℃,while less stable when it was higher than 50℃;In a certain range,Tween-80 was shown that it can activate the enzyme activity of cellulose and the results indicated the optimal concentration of Tween-80 was 0.05%;K+ and Ca2+ showed inhibitory effect on cellulase;Cu2+ and Zn2+ play important role on activation of cellulase;I-and CH3COO-were significant inhibitors on the activity of cellulase.

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Available abstract

The main properties of cellulose produced by Trichoderma viride RW-2 solid-state fermentation were studied.The results showed that the cellulase were stable when the temperature is in the range of 40℃ and 50℃,while less stable when it was higher than 50℃;In a certain range,Tween-80 was shown that it can activate the enzyme activity of cellulose and the results indicated the optimal concentration of Tween-80 was 0.05%;K+ and Ca2+ showed inhibitory effect on cellulase;Cu2+ and Zn2+ play important role on activation of cellulase;I-and CH3COO-were significant inhibitors on the activity of cellulase.

Key concepts: Cellulase, Trichoderma viride, Cellulose, Chemistry, Enzyme, Fermentation, Food science, Enzyme assay

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