alexa

GET THE APP

Biodiversity Of Rhizobial Strains From Faba Bean (Vicia Faba) | 17262
ISSN: 2155-952X

Journal of Biotechnology & Biomaterials
Open Access

Like us on:

Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations
700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Biodiversity of rhizobial strains from faba bean (Vicia faba)

5th World Congress on Biotechnology

M M Hassan and A I Fahmi

Accepted Abstracts: J Biotechnol Biomater

DOI: 10.4172/2155-952X.S1.029

Abstract
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.
Biography
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.
Top