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Table Of Contents

Objectives
Uses of alpha amylase
3.6: Nutritional and cultural requirements of Aspergillus oryzae
3.6.8: Evaluation of carbon sources
3.6.9: Evaluation of nitrogen sources
3.7.1: Minimal inhibitory concentration of 2-deoxy-D-glucose
3.7.2: Ultraviolet (UV) irradiation
3.8.2: Estimation of total protein contents
3.8.3: Determination of mycelial morphology
3.8.4: Estimation of dry cell mass (DCM)
3.11.1: Separation of fungus from fermented broth
3.11.2.1 Anion- exchange chromatography
3.15.5: Phosphate citrate buffer (pH 7.5)
3.15.8: Separating buffer (1.5 M Tris HCl, pH 8.8)
3.15.9: Stacking buffer (1 M Tris HCl, pH 6.8)
3.15.14: Staining and destaining solution
4.1: IDENTIFICATION, ISOLATION AND SCREENING OF ORGANISM
4.2.1.1: SCREENING OF UV TREATED ISOLATES
4.3: CHEMICAL MUTAGENESIS
4.3.1: SCREENING OF NG TREATED ISOLATES
4.3.2: SCREENING OF NITROUS ACID TREATED ISOLATES
4.4: OPTIMIZATION OF CULTURAL CONDITIONS IN SHAKE
4.4.1: SCREENING OF CULTURE MEDIA
4.4.2: RATE OF ALPHA AMYLASE PRODUCTION
4.4.3: EFFECT OF INCUBATION TEMPERATURE
4.4.4: EFFECT OF DIFFERENT INITIAL pH
4.4.5: EFECT OF DIFFERENT VOLUMES OF MEDIUM
4.5.1: EFFECT OF STARCH FROM DIFFERENT SOURCES
4.5.2: EFFECT OF DIFFERENT CONCENTRATIONS OF CORN STRACH
4.5.4: EVALUATION OF INORGANIC NITROGEN SOURCES
4.5.5: EVALUATION OF ORGANIC NITROGEN SOURCES
4.5.6: EFFECT OF SURFACTANTS
4.6: OPTIMIZATION OF CULTURAL CONDITIONS IN STIRRED
4.6.1: RATE OF ALPHA AMYLASE PRODUCTION
4.6.2: EFFECT OF pH
4.6.3: EFFECT OF AERATION LEVELS
4.6.4: EFFECT OF DISSOLVED OXYGEN
4.6.5: EFFECT OF INOCULUM SIZE
4.6.6: EFFECT OF AGITATION INTENSITY
4.7.1: Ammonium sulfate precipitation
4.7.2: Stepwise purification:
4.7.2.1: Ammonium sulfate precipitation
4.7.2.2: Anion- exchange chromatography
4.7.2.3: Gel filtration
4.8.4: EFFECT OF pH ON THE ACTIVITY OF PURIFIED ALPHA AMYLASE
4.8.4: EFFECT OF METAL IONS ON THE ACTIVITY OF PURIFIED ALPHA
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25-50 Micro Litre Ems

25-50 Micro Litre Ems

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Published by: mousumimamun on Sep 27, 2011
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03/14/2013

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