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Investigations on the Effects of Carbon Sources and pH on Exo-Polygalacturonase Productions by Aspergillus Sojae = = Karbon Kaynaklarinin Ve pH’Nin Aspergillus Sojae İle Ekzopoli̇galakturonaz Ureti̇mi̇ne Etki̇leri̇ Uzeri̇neArastirmalar.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Investigations on the Effects of Carbon Sources and pH on Exo-Polygalacturonase Productions by Aspergillus Sojae =/
Reminder of title:	Karbon Kaynaklarinin Ve pH’Nin Aspergillus Sojae İle Ekzopoli̇galakturonaz Ureti̇mi̇ne Etki̇leri̇ Uzeri̇neArastirmalar.
Author:	Kuru, Gulten.
Published:	Ann Arbor : ProQuest Dissertations & Theses, : 2013,
Description:	86 p.
Notes:	Source: Masters Abstracts International, Volume: 83-02.
Contained By:	Masters Abstracts International83-02.
Subject:	Fermentation. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28476415
ISBN:	9798505504123

Investigations on the Effects of Carbon Sources and pH on Exo-Polygalacturonase Productions by Aspergillus Sojae = = Karbon Kaynaklarinin Ve pH’Nin Aspergillus Sojae İle Ekzopoli̇galakturonaz Ureti̇mi̇ne Etki̇leri̇ Uzeri̇neArastirmalar.
Kuru, Gulten.

Investigations on the Effects of Carbon Sources and pH on Exo-Polygalacturonase Productions by Aspergillus Sojae =Karbon Kaynaklarinin Ve pH’Nin Aspergillus Sojae İle Ekzopoli̇galakturonaz Ureti̇mi̇ne Etki̇leri̇ Uzeri̇neArastirmalar. - Ann Arbor : ProQuest Dissertations & Theses, 2013 - 86 p.

Source: Masters Abstracts International, Volume: 83-02.

Thesis (M.Sc.)--Izmir Institute of Technology (Turkey), 2013.

This item must not be sold to any third party vendors.

Pectinases are a group of enzymes that are responsible for degredation of pectic substances. Pectinases are produced by many organisms including plants, bacteria and fungi.The aim of this study was to investigate the effect of different carbon sources and pH on pectinase production by a group of flamentous fungi. For this purpose, Aspergillus niger, Rhizopus oryzae ATCC 4858, Aspergillus sojae ATCC 2035 (A. sojae WT) and its mutant type Aspegillus sojae MT (A. sojae MT) grown in orange peel containing media were evaluated in terms of exo-polygalacturonase (exo-PG), pectin lyase (PL), pectin methyl esterase (PME), and also xylanase and cellulase activities. A. sojae WT and A. sojae MT were found to be as exo-PG producers. Maximum exo-PG activities were 47.84 U/ml and 108.02 U/ml, respectively.Exo-PG production by A. sojae WT and A. sojae MT was evaluated using the medium containing glucose, pectin, pectin/glucose, pectin/fructose and pectin/sucrose as substrate. Additional supply of glucose to the pectin media was found to be more effective than fructose or sucrose. The fermentations in which pH was not maintained, the use of glucose, pectin and pectin/glucose resulted in superior enzyme activities compared to ones obtained with other media compositions.

ISBN: 9798505504123Subjects--Topical Terms:

581973
Fermentation.

Investigations on the Effects of Carbon Sources and pH on Exo-Polygalacturonase Productions by Aspergillus Sojae = = Karbon Kaynaklarinin Ve pH’Nin Aspergillus Sojae İle Ekzopoli̇galakturonaz Ureti̇mi̇ne Etki̇leri̇ Uzeri̇neArastirmalar.
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245 1 0 $a Investigations on the Effects of Carbon Sources and pH on Exo-Polygalacturonase Productions by Aspergillus Sojae = $b Karbon Kaynaklarinin Ve pH’Nin Aspergillus Sojae İle Ekzopoli̇galakturonaz Ureti̇mi̇ne Etki̇leri̇ Uzeri̇neArastirmalar.
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500 $a Source: Masters Abstracts International, Volume: 83-02.
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502 $a Thesis (M.Sc.)--Izmir Institute of Technology (Turkey), 2013.
506 $a This item must not be sold to any third party vendors.
520 $a Pectinases are a group of enzymes that are responsible for degredation of pectic substances. Pectinases are produced by many organisms including plants, bacteria and fungi.The aim of this study was to investigate the effect of different carbon sources and pH on pectinase production by a group of flamentous fungi. For this purpose, Aspergillus niger, Rhizopus oryzae ATCC 4858, Aspergillus sojae ATCC 2035 (A. sojae WT) and its mutant type Aspegillus sojae MT (A. sojae MT) grown in orange peel containing media were evaluated in terms of exo-polygalacturonase (exo-PG), pectin lyase (PL), pectin methyl esterase (PME), and also xylanase and cellulase activities. A. sojae WT and A. sojae MT were found to be as exo-PG producers. Maximum exo-PG activities were 47.84 U/ml and 108.02 U/ml, respectively.Exo-PG production by A. sojae WT and A. sojae MT was evaluated using the medium containing glucose, pectin, pectin/glucose, pectin/fructose and pectin/sucrose as substrate. Additional supply of glucose to the pectin media was found to be more effective than fructose or sucrose. The fermentations in which pH was not maintained, the use of glucose, pectin and pectin/glucose resulted in superior enzyme activities compared to ones obtained with other media compositions.
520 $a Pektinazlar bitkiler, bakteriler ve mantarlari da iceren bircok organizma tarafindan uretilebilen, pektik bilesiklerin degredasyonundan sorumlu olan enzim grubudur.Bu calismanin amaci karbon kaynaklarinin ve pH’nin pektinaz uretimine etkilerinin belirlenmesidir. Bu amacla Aspergillus niger, Rhizopus oryzae ATCC 4858, Aspergillus sojae ATCC 2035 (A. sojae WT) ve Aspegillus sojae mutanti (A. sojae MT) portakal kabugu iceren sivi ortamda buyutulerek ekzo-poligalakturonaz (ekzo-PG), pektin liyaz (PL), pektin metil esteraz (PME), ksilanaz ve selulaz uretimleri incelenmistir, sadece Aspergillus suslarinin Ekzo-PG ureticisi oldugu bulunmustur, A. sojae WT ve A. sojae MT icin sirasiyla 47.84 U/ml ve 108.02 U/ml olarak belirlenmistir.Farkli karbon kaynaklarinin ekzo-PG uretimi uzerine etkisi, substrat olarak glukoz, pektin ve pektin/glukoz, pektin/fruktoz ya da pektin/sukroz iceren ortamlar kullanilarak incelenmistir. Ekzo-PG uretimi sirasinda substrat tuketim hizi, pH degisimi ve kuf morfolojisi incelenmistir. En yuksek aktivite degerleri pectin/glukoz iceren ortamda elde edilmistir. Dusuk pH degerlerinde exo-PG uretiminin daha fazla oldugu belirlenmistir. Baslangic pH’sinin enzim uretimi uzerinde buyuk etkiye sahip oldugu, ancak fermentasyon sirasinda ortam pH’sine mudahale edilmesi durumunda aktivitenin dustugu gozlemlenmistir.
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