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Biodiversity Of Rhizobial Strains From Faba Bean (Vicia Faba) | 17262
ISSN: 2155-952X
Journal of Biotechnology & Biomaterials
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Three strains of fungi were isolated and identified as Aspergillus flavus, Aspergillus awamori and Aspergillus tubingensis
showed good enzyme activity on casein, 1562,5 U., 1357,14 U. and 2155,55 U. respectively. After purification by molecular
exclusion chromatography, affinity chromatography and SDS-PAGE helped find three enzymes having approximately molecular
weight of 35KDa for A. flavus and 55KDa for A. awamori and A. tubingensis. The optimum pH of activity is 5, 4.5 and 4.0 and
the optimum temperature of activity is 35?C, 40?C and 30?C for A. flavus, A. awamori and A. tubingensis respectively. These
enzymes used to coagulate fresh cow milk, showed that the milk-coagulation time compared with rennet coagulation time was
very short, in the same conditions of coagulation. Curd firmness and brightness are very interesting, the pH of different curds
is measured and several parameters determined to highlight the industrial interests of the produced enzymes.
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T
hree strains of fungi were isolated and identified as Aspergillus flavus, Aspergillus awamori and Aspergillus tubingensis
showed good enzyme activity on casein, 1562,5 U., 1357,14 U. and 2155,55 U. respectively. After purification by molecular
exclusion chromatography, affinity chromatography and SDS-PAGE helped find three enzymes having approximately molecular
weight of 35KDa for A. flavus and 55KDa for A. awamori and A. tubingensis. The optimum pH of activity is 5, 4.5 and 4.0 and
the optimum temperature of activity is 35?C, 40?C and 30?C for A. flavus, A. awamori and A. tubingensis respectively. These
enzymes used to coagulate fresh cow milk, showed that the milk-coagulation time compared with rennet coagulation time was
very short, in the same conditions of coagulation. Curd firmness and brightness are very interesting, the pH of different curds
is measured and several parameters determined to highlight the industrial interests of the produced enzymes.
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