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Rajakumar R.* and Rameshwara Reddy Naru


The xylanase enzyme produced by microorganisms, can be used for food and non-food industries. Such as paper bleaching, waste processing, animal feed and area of food industry such as for juice purification, bread making, producing xylitol sugar and ethanol. In the present study investigated that the four bacterial and six fungal species were isolated from soil. Among the potent xylanse producers, Bacillus amyloliquefaciens and Aspergillus niger showed the highest xylanolytic activity (4.2 U/ml and 3.5 U/ml) at 48 hr after incubation. Temperature and pH are the important parameters that determine the enzyme activity. A high level of xylanase activity was obtained in the culture medium with optimum temperature at 37 °C at 48 hr (4.2 U/ml) in B. amyloliquefaciens and 45°C at 48 hr (3.5U/ml) in A. niger. The pH ranging from 5 to 10 was studied for the detection of optimum pH with high xylanase production by A.niger. The optimum pH found to be pH 8 (3.7 U/ml) and minimum was noted at pH 5 (2.2 U/ml).

Keywords: Temperature, pH, Xylanase and Aspergillus niger.

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