Cell macerating activity of fungal culture fluids: Standardisation of assay procedure.

Sharma, A. and Joseph, R. (1979) Cell macerating activity of fungal culture fluids: Standardisation of assay procedure. Journal of Food Science and Technology, India, 16 (4). 170-172, 5 ref..

PDF JFST_16(4)_170-172.pdf Restricted to Registered users only Download (177kB)

Abstract

A colorimetric procedure for the assay of cell macerating activity of fungal culture fluids was studied in relation to suitability of the substrates, enzyme concn. and incubation period. Monilia sp. and Aspergillus sp. were used for apple, potato, sugar beet, radish and carrot substrates. Monilia was found more potent and hence was selected. It was concluded that the enzyme activity was linear with respect to substrate, enzyme concn. and incubation period. It was also concluded that measurement of absorbance of the suspension fluid gives accurate results and either potato or apple could be used as substrate.

Item Type:	Article
Uncontrolled Keywords:	FUNGI-; foods, Monilia culture fluids macerating activities detn. in; COLORIMETRY-; CULTURE-; BEET-SUGAR; sugar beet, Monilia culture fluids macerating activities detn. in; VEGETABLES-SPECIFIC; radishes, Monilia culture fluids macerating activities detn. in; APPLES-; Monilia culture fluids macerating activities detn. in apples; POTATOES-; Monilia culture fluids macerating activities detn. in potatoes; CARROTS-; Monilia culture fluids macerating activities detn. in carrots
Subjects:	600 Technology > 08 Food technology > 29 Microbiological food > 02 Fungi 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 07 Enzyme Biochemistry
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Apr 2010 10:21
Last Modified:	06 Apr 2010 10:21
URI:	http://ir.cftri.res.in/id/eprint/3311

Actions (login required)

View Item