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submerged fermentation

Papers (4)

Molecular Characterization, Optimization and Production of PHA by Indigenous Bacteria Using Alternative Nutrient Sources as Substrate

B. N. Dienye, O. K. Agwa & G. O. Abu · Microbiology Research Journal International · 2022

Polyhydroxyalkanoates (PHA) are renewable, biodegradable biopolymer intracellularly accumulated by wide array of microorganisms as carbon reserve. This study investigates the influence of various cultural conditions on PHA production by a recently isolated local species under sub...

Open access Research Article 10.9734/mrji/2022/v32i111352

Production of Fungal Laccase Using Orange Peelings as Substrate by Submerged Static Fermentation

Francis Sopuruchukwu Ire & Eze Frank Ahuekwe · Microbiology Research Journal International · 2016

Aims: Laccases are diphenol oxidases that have numerous applications in biotechnological processes. In this work, the production of fungal laccase using organic and inorganic feed substrates in submerged static fermentation was investigated. Study Design: One-factor-at-a-time str...

Open access Research Article 10.9734/BMRJ/2016/27257

Influence of UV Mutagenesis on β-Mannanase Production Potential of Aspergillus glaucaus and Rhizopus japonicus

D. J. Arotupin, B. J. Akinyele & O. O. Olaniyi · Microbiology Research Journal International · 2014

Aim: The present study was conducted to improve the β-mannanase production from Aspergillus glaucausand Rhizopus japonicus using UV mutation. Study Design: The first experiment, spore suspensions of A. glaucaus and R. japonicus was exposed to UV irradiation, while in the second e...

Open access Research Article 10.9734/BMRJ/2015/6762

Influence of Cultural and Nutritional Factors on β-Mannanase Production by Penicillium italicum under Submerged State Fermentation

O. O. Olaniyi, T. C. Ekundayo, O. F. Igbe & Y. D. Fagbohungbe · Microbiology Research Journal International · 2014

Aims: The process parameters influencing enzyme production were optimized to ascertain the optimal cultural and nutritional conditions for β-mannanase production by Penicillium italicum in submerged state fermentation. Study Design: Five stages of experimental processes were desi...

Open access Research Article 10.9734/BMRJ/2015/6887