![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Production, extraction and characterization of alkaline xylanase from Bacillus sp. PKD-9 with potential for poultry feed
Deepesh, Panwar and Praveen Kumar, Srivastava and Mukesh, Kapoor (2014) Production, extraction and characterization of alkaline xylanase from Bacillus sp. PKD-9 with potential for poultry feed. Biocatalysis and Agricultural Biotechnology, 3. pp. 118-125.
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
1-s2.0-S1878818113001072-main.pdf - Published Version Restricted to Registered users only Download (811kB) | Request a copy |
Abstract
Bacillus sp. PKD-9, isolated from the nest of mud dauber (Sceliphron caementarium) at CSIR-CFTRI, Mysore, produced tremendous amount of xylanase [75,000 IU/g dried fermented wheat bran (IU/g DFWB)] after 72 h under solid state fermentation using wheat bran as both carbon and nitrogen source at 37 1C, pH 8.0. Optimization of operational conditions for xylanase extraction based on contour plots and variance analysis using response surface methodology (RSM) further enhanced xylanase yield by 1.30-fold (98,0000 IU/g DFWB). Biochemical characterization revealed that xylanase was optimally active at pH 8.0 and 50 1C with half-lives of 60 and 30 min at 45 and 50 1C, respectively. It exhibited remarkable stability (more than 75.0% activity) over a broad pH range (6.0–10.0) after 25 h of incubation at room temperature and even in the presence of known inhibitors (iodoacetamide, iodoacetic acid and β-mercaptoethanol). The release of reducing sugars from poultry feed after xylanase digestion suggested its potential in improving feed digestibility.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Xylanase, Bacillus sp, Solid state fermentation, Extraction, Characterization, Poultry feed |
| Subjects: | 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry |
| Divisions: | Protein Chemistry and Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 11 Mar 2025 08:33 |
| Last Modified: | 11 Mar 2025 08:33 |
| URI: | http://ir.cftri.res.in/id/eprint/19266 |
Actions (login required)
 |
View Item |