An investigation on the activities of amylase, cellulase and pectinase from Bacillus and Aspergillus species isolated from stale fast food sample

Overview
Cite Work

Abstract:

An investigation on the activities of amylase, cellulase and pectinase from Bacillus and Aspergillus species isolated from stale fast food samples was carried out. The freshly prepared samples were of Mince pie, Scotch egg, Doughnuts, Sausages and Fishrolls obtained from fast food centres in Ikeja, Lagos, Nigeria. The Bacillus isolates were identified as Bacillus subtills, Bacillus pumilus, Bacilus licheniformis, Bacillus polymyxa and Bacillus brevis. All the isolated bacilli strains were found to produce amylase enzyme. The optimum temperature and pH recorded for amylase activities were at 45oC and 7.0 respectively. The mould isolates were identified as Aspergillus repens and Aspergillus niger. These isolates were found to produce cellulase enzymes and pectinase enzymes respectively. The optimum temperature and pH for cellulase activities were recorded at 30oC and 5.0 respectively, while for pectinase activites the optimum temperature and pH were recorded at 35oC and 6.0 respectively.

Table of Content:

1.0 INTRODUCTION

2.0 MATERIALS AND METHODS

2.1 Collection of samples

2.2 Preparation of sample

2.3 Isolation of microorganism from samples

2.4 Preparation of Trypticase Soy Agar

2.5 Preparation of Potato Dextrose Agar

2.6 Biochemical characterization of Bacterial Isolates

2.7 Extracelluar enzyme production and assay

3.0 Results and Discussion

4.0 Conclusion

References

Read Download

An investigation on the activities of amylase, cellulase and pectinase from Bacillus and Aspergillus species isolated from stale fast food sample

Related Works