KKU Research Journal
ISSN 0859-3957

շ 19 Ѻ 6+ January - February 2015

Potential of Cellulase and Xylanase Production by Fungal Strains Using Corn Husks as Substrate

Pimpilai Fusawat and Nuansri Rakariyatham*

 

Division of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand

Department of Chemistry and Center of Excellence for Innovation in Chemistry, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand*

*Correspondent author: nuansri1@yahoo.com

 

Abstract

Cellulase and xylanase are enzymes produced by microorganisms to breakdown a component of the plant cell walls. Particular fungal strains are interesting enzyme producers due to their higher production level of cellulase and xylanase in comparison with yeast and bacteria. In this study, the potential of the fungal strains Aspergillus awamori BCC13292, A. niger BCC7037, A.flavus BCC18310, Trichoderma harzianum BCC17752, T.reesei BCC7041 and Penicillium chrysogenum TISTR3554, were investigated for their ability to produce enzymes. Cellulase and xylanase production were detected with an agar plate containing carboxymethyl-cellulose (CMC) and xylan as the carbon source, respectively. The results showed that A.niger cultured in CMC, and T.reesei cultured in xylan, revealed the largest clear zones of 1.50 and 3.05 cm., respectively. The cellulase and xylanase activities of these fungal strains cultured in a liquid medium containing CMC and xylan were also assayed. The results showed that A.flavus cultured in xylan exhibited the highest xylanase activity (1.06 U/mg proteins), while the greatest cellulase activity was obtained from T.reesei (6.22 U/mg proteins) cultured in CMC. In addition, each fungal strain was cultured in a liquid medium consisting of corn husks to test their ability in enzyme production. The greatest cellulase and xylanase activities were acquired from A.niger and T.reesei with 0.41 U/mg proteins and 0.67 U/mg proteins, respectively.

 

Keywords : cellulase, xylanase, fungal strains, corn husks





 

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