Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge

F. H., Zainuddin and Ling, K. M. T. and N. H., Abdul Mutallib and N.S ., Azizul Shahizani and Noraziah, Abu Yazid (2024) Effect of amino acids in the stability study of hydrolase enzymes produced via solid-state fermentation using empty fruit bunch and palm oil mill sludge. In: Materials Today: Proceedings. Materials Today: Proceedings; 6th International Conference of Chemical Engineering & Industrial Biotechnology (ICCEIB 2022) , 15 - 16 August 2022 , Virtual Conference. pp. 1-7.. ISSN 2214-7853 (In Press / Online First) (In Press / Online First)

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Abstract

Solid-state fermentation (SSF) is an alternative treatment for valorizing agro-waste, as well as broadening their potential uses in the production of industrial enzymes. This study aims to investigate an addition of amino acids affecting the stability of hydrolases enzymes produced from SSF. The SSF was carried out for nine days with and without the addition of amino acids as a booster. About 16–57 % increased yield in the hydrolytic enzymes were obtained in the SSF with amino acids when compared to the SSF without. The yields of the enzymes remained high in the SSF with amino acids over the wide range of temperature and pH. Hence, the addition of amino acids enhanced the stability and enzymes yield.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: Amino acid; Amylase; Protease; Cellulase; Solid-state fermentation; Agro-waste
Subjects: T Technology > TP Chemical technology
Faculty/Division: Institute of Postgraduate Studies
Faculty of Chemical and Process Engineering Technology
Depositing User: Mrs Norsaini Abdul Samat
Date Deposited: 03 Sep 2024 07:28
Last Modified: 09 Sep 2024 06:35
URI: http://umpir.ump.edu.my/id/eprint/42484
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