Pinaki Saha, Dibya Das, Sudipta Saha, Madhumita Saha, Debabrata Bera
Pinaki Saha1, Dibya Das2*, Sudipta Saha3, Madhumita Saha1, Debabrata Bera1
1Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata - 700032.
2Department of Pharmaceutical Technology, JIS University, Kolkata - 700109.
3College of Pharmaceutical Sciences, Berhampur, Mohuda, Brahmapur, Odisha 760002.
Volume - 15,
Issue - 6,
Year - 2022
Enzymes are used in a variety of ways in the biopharmaceutical industry. Enzymes are the focal point of metabolic and biochemical processes. Xylanase is one of them which are widely used in various purpose. Xylanase is a naturally occurring enzyme present in bacteria and fungi. Xylanases are members of the CAZymes (carbohydrate-active macromolecular biocatalyst) community and are classified as glycoside hydrolases, further divided into clans and families. Xylanases are produced by solid-state or submerged fermentation (SMF) techniques. SSF processes have many advantages over SMF processes, including lower fermentation cultivation costs, lower risk of contamination, improved enzyme stability. The microorganism Aspergillus spp. was used to produce xylanase, and this organism was isolated from soil. Solid-state fermentation is done with 80% moisture content for the production of this extracellular enzyme. After fermentation, purification is done in 70% saturated ammonium sulfate salt fractionation because the best result is found in this condition. After production and purification of xylanase, which is stored in desiccators cause, the enzyme is hygroscopic.
Cite this article:
Pinaki Saha, Dibya Das, Sudipta Saha, Madhumita Saha, Debabrata Bera. Production and Partial Purification of Xylanase with Special Application in Pharmaceutical and Food Industries. Research Journal of Pharmacy and Technology. 2022; 15(6):2616-0. doi: 10.52711/0974-360X.2022.00437
Pinaki Saha, Dibya Das, Sudipta Saha, Madhumita Saha, Debabrata Bera. Production and Partial Purification of Xylanase with Special Application in Pharmaceutical and Food Industries. Research Journal of Pharmacy and Technology. 2022; 15(6):2616-0. doi: 10.52711/0974-360X.2022.00437 Available on: https://www.rjptonline.org/AbstractView.aspx?PID=2022-15-6-41
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