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Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum

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Abstract

Extracellular chitin deacetylase production by native soil isolates of Penicillium monoverticillium CFR 2 and Fusarium oxysporum CFR 8 in solid state fermentation (SSF) using commercial wheat bran (CWB) and shrimp processing by-products (SPP) as solid substrate has been studied. P. monoverticillium produced maximum chitin deacetylase activity of 547.7 ± 45 and 390.2 ± 31 units/g initial dry substrate (U/g IDS) at 96 h of incubation in CWB and SPP media, respectively. While, F. oxysporum produced maximum chitin deacetylase activity of 306.4 ± 22 U/g IDS at 72 h of incubation in CWB medium and 220.1 ± 20 U/g IDS at 120 h of incubation in SPP medium. Along with chitin deacetylase, P. monoverticillium and F. oxysporum produced other chitin degrading enzymes such as endo-chitinase and β-N-acetylhexosaminidase. P. monoverticillium produced maximum activity (U/g IDS) of endo-chitinase 4.6 ± 0.20 at 120 h incubation and β-N-acetylhexosaminidase 82.6 ± 03 at 120 h incubation in CWB medium. While, F. oxysporum produced maximum activity (U/g IDS) of endo-chitinase 7.8 ± 0.20 at 144 h incubation and β-N-acetylhexosaminidase 38.3 ± 02 at 120 h incubation in CWB medium. Production of extracellular chitin deacetylase by P. monoverticillium CFR 2 and F. oxysporum CFR 8 in SSF is being reported for the first time.

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Authors and Affiliations

  1. Meat, Fish and Poultry Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020, India

    P. V. Suresh, P. Z. Sakhare & N. M. Sachindra

  2. Department of Food Microbiology, CSIR-Central Food Technological Research Institute, Mysore, 570020, India

    P. M. Halami

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  1. P. V. Suresh
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  2. P. Z. Sakhare
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  3. N. M. Sachindra
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  4. P. M. Halami
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Correspondence to P. V. Suresh.

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Suresh, P.V., Sakhare, P.Z., Sachindra, N.M. et al. Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum . J Food Sci Technol 51, 1594–1599 (2014). https://doi.org/10.1007/s13197-012-0676-1

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