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首页> 外文期刊>Catalysis Letters >Catalytic Properties of Carboxymethyl Cellulase Produced from Newly Isolated Novel Fungus Penicillium ochrochloron ZH1 in Submerged Fermentation
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Catalytic Properties of Carboxymethyl Cellulase Produced from Newly Isolated Novel Fungus Penicillium ochrochloron ZH1 in Submerged Fermentation

机译：Catalytic Properties of Carboxymethyl Cellulase Produced from Newly Isolated Novel Fungus Penicillium ochrochloron ZH1 in Submerged Fermentation

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摘要

In this study a novel fungus, Penicillium ochrochloron ZH1 was isolated from soil and identified by 18S rDNA gene sequence technology. Various process parameters affecting CMCase production were optimized through one factor at a time. Results revealed that maximum enzyme production was obtained when medium was supplemented with 3% rice straw powder, 0.4% ground nut meal as nitrogen source, 0.050% CaCl2, with medium pH of 3.0 and 8% inoculum at 30 A degrees C for 144 h of fermentation period. The purified CMCase had molecular weight of 29.7 kDa determined by SDS-PAGE. CMCase had pH and optima of 5.0 and 40 A degrees C and retained 90% CMCase activity after 3 h at 50 A degrees C. Ca2+ and K+ stimulated CMCase activity while Cu, Co and Ca2+ found to be inhibitors of CMCase. The purified CMCase had V (max) of 18.18 mg/ml/min and K (m) of 18.45 mg/ml for CMC as substrate specificity.

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