-
PRODUCTION OF PROTEASE BY ASPERGILLUS FLAVUS IN SOLID STATE FERMENTATION
-
You can get the complete material / full content @ a service support fee of ₦4,800.00(10-USDT) only
-
- Contributor: mr-chris
- engagements: 77
- Case No: 261275ip
- Request PDF:
-
-
ABSRACT - [ Total Page(s): 1 ]The study for the production of protease from Aspergillus flavus using wheat bran as substrate under Solid State Fermentation was conducted in University of Abuja, Department of Microbiology. Aspergillus flavus was isolated from spoilt bread and was identified on the basis of the morphological assessment such as macroscopic and microscopy. Among the characteristics used includes: colonial characteristics such surface appearance, texture and colour of the colonies. The protease activity increased with increase in the fermentation periods. The quantities of the protease enzyme produced by the As
... Continue Reading
CHAPTER ONE - [ Total Page(s): 1 ]CHAPTER ONE1.0INTRODUCTION1.1 Background of the studyProtease constitutes a large and complex group of enzymes that plays an important nutritional and regulatory role in nature. Proteases are (physiologically) necessary for living organisms; they are ubiquitous and found in a wide diversity of sources. Protease is the most important industrial enzyme of interest accounting for about 60% of the total enzyme market in the world and account for approximately 40% of the total worldwide enzyme sale (Godfrey and West, 1996; Chouyyok et al., 2005). They are gener ... Continue Reading
-
ABSRACT - [ Total Page(s): 1 ]The study for the production of protease from Aspergillus flavus using wheat bran as substrate under Solid State Fermentation was conducted in University of Abuja, Department of Microbiology. Aspergillus flavus was isolated from spoilt bread and was identified on the basis of the morphological assessment such as macroscopic and microscopy. Among the characteristics used includes: colonial characteristics such surface appearance, texture and colour of the colonies. The protease activity increased with increase in the fermentation periods. The quantities of the protease enzyme produced by the As
... Continue Reading
-