Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam

The isolate that was used in the production of tannase was identified as Penicillium sp. This isolate was isolated from a R. apiculata barks dumping area, at the mangrove area in Larut-Matang, Perak. Optimization of physical parameters and medium compositions showed an increment of 578% or 4.983 U/m...

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المؤلف الرئيسي:	Doblin Anak, Sandal
التنسيق:	أطروحة
اللغة:	English
منشور في:	2017
الموضوعات:	QH1 Natural history (General - Including nature conservation geographical distribution)
الوصول للمادة أونلاين:	http://eprints.usm.my/50832/1/Penghasilan%20enzim%20tanase%20oleh%20penicillium%20sp.%20pencilan%20tempatan%20secar%20farmentasikultur%20tenggelam.24.pdf
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id	my-usm-ep.50832
record_format	uketd_dc
spelling	my-usm-ep.508322021-12-07T01:04:22Z Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam 2017-03 Doblin Anak, Sandal QH1 Natural history (General - Including nature conservation, geographical distribution) The isolate that was used in the production of tannase was identified as Penicillium sp. This isolate was isolated from a R. apiculata barks dumping area, at the mangrove area in Larut-Matang, Perak. Optimization of physical parameters and medium compositions showed an increment of 578% or 4.983 U/ml compared with the activity before optimization which was 0. 735 U/ml. The optimal physical parameters were initial pH 6.0, temperature of 30°C, agitation speed of 170 rpm and inoculum size of 1.0% (v/v) of 1.53 x 106 spores per mi. Meanwhile, optimal medium compositions were {%; w/v) NHCI4, 0.25%; KH2P04, 0.1 %; MgS04.yH20, 0.05%; KCI, 0.05% and tannic acid, 4%. Cell immobilization of Penicillium sp. on sodium alginate beads and nylon sponge cubes produced tannase activity as much as 7.066 U/ml and 5.124 U/ml respectively. The results showed an increment of 44.2% for calcium alginate beads and 4.57% for nylon sponge cubes. Production of tannase by free cells in a tubular air-lift fermenter showed an increment of 71.7% compared to Erlenmeyer shake flask volume 500 ml and 73.5% compared to Erlenmeyer shake flask volume 250 mi. Maximal production of tannase in a tubular air-lift fermenter was 11.76 U/ml with increment of 38.4% before optimization. The optimized production parameters used in the fermenter were 400 of sodium alginate beads, inoculum size at 1.0% (v/v) of 1.53 x 106 spores per ml and aeration of 2.0 wm. Tannase was purified by ammonium sulphate precipitation and gel filtration chromatography using Sephadex G-200, twice. The peak obtained was purified about 44.35 fold with a yield of 0.69% and specific activity of 6.12 U/mg protein. Its molecular weight was estimated to be around 76,1000 Dalton by SDS-PAGE. Crude and purified tannase had the optimum temperature of 40°C and stable at that temperature for 90 minutes and 75 minutes, respectively. 2017-03 Thesis http://eprints.usm.my/50832/ http://eprints.usm.my/50832/1/Penghasilan%20enzim%20tanase%20oleh%20penicillium%20sp.%20pencilan%20tempatan%20secar%20farmentasikultur%20tenggelam.24.pdf application/pdf en public phd doctoral Universiti Sains Malaysia Pusat Pengajian Sains Kajihayat
institution	Universiti Sains Malaysia
collection	USM Institutional Repository
language	English
topic	QH1 Natural history (General - Including nature conservation geographical distribution)
spellingShingle	QH1 Natural history (General - Including nature conservation geographical distribution) Doblin Anak, Sandal Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam
description	The isolate that was used in the production of tannase was identified as Penicillium sp. This isolate was isolated from a R. apiculata barks dumping area, at the mangrove area in Larut-Matang, Perak. Optimization of physical parameters and medium compositions showed an increment of 578% or 4.983 U/ml compared with the activity before optimization which was 0. 735 U/ml. The optimal physical parameters were initial pH 6.0, temperature of 30°C, agitation speed of 170 rpm and inoculum size of 1.0% (v/v) of 1.53 x 106 spores per mi. Meanwhile, optimal medium compositions were {%; w/v) NHCI4, 0.25%; KH2P04, 0.1 %; MgS04.yH20, 0.05%; KCI, 0.05% and tannic acid, 4%. Cell immobilization of Penicillium sp. on sodium alginate beads and nylon sponge cubes produced tannase activity as much as 7.066 U/ml and 5.124 U/ml respectively. The results showed an increment of 44.2% for calcium alginate beads and 4.57% for nylon sponge cubes. Production of tannase by free cells in a tubular air-lift fermenter showed an increment of 71.7% compared to Erlenmeyer shake flask volume 500 ml and 73.5% compared to Erlenmeyer shake flask volume 250 mi. Maximal production of tannase in a tubular air-lift fermenter was 11.76 U/ml with increment of 38.4% before optimization. The optimized production parameters used in the fermenter were 400 of sodium alginate beads, inoculum size at 1.0% (v/v) of 1.53 x 106 spores per ml and aeration of 2.0 wm. Tannase was purified by ammonium sulphate precipitation and gel filtration chromatography using Sephadex G-200, twice. The peak obtained was purified about 44.35 fold with a yield of 0.69% and specific activity of 6.12 U/mg protein. Its molecular weight was estimated to be around 76,1000 Dalton by SDS-PAGE. Crude and purified tannase had the optimum temperature of 40°C and stable at that temperature for 90 minutes and 75 minutes, respectively.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Doblin Anak, Sandal
author_facet	Doblin Anak, Sandal
author_sort	Doblin Anak, Sandal
title	Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam
title_short	Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam
title_full	Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam
title_fullStr	Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam
title_full_unstemmed	Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam
title_sort	penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam
granting_institution	Universiti Sains Malaysia
granting_department	Pusat Pengajian Sains Kajihayat
publishDate	2017
url	http://eprints.usm.my/50832/1/Penghasilan%20enzim%20tanase%20oleh%20penicillium%20sp.%20pencilan%20tempatan%20secar%20farmentasikultur%20tenggelam.24.pdf
_version_	1747822046914543616

Penghasilan enzim tanase oleh penicillium sp. pencilan tempatan secara fermentasi kultur tenggelam

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