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Volume 5, Issue 6

Production of xylanase by GIO and through solid-state fermentation Open Access

Abstract

Xylanase breaks xylan down to xylose, which is used in industries such as pulp and paper, food and feed, among others. The utilization of wastes for xylanase production is economical, hence this work aimed at producing xylanase through solid-state fermentation and characterizing the enzyme. Xylanase-producing strains of and GIO were inoculated separately in a 5 and 10 day solid fermentation study on maize straw, rice straw, sawdust, corn cob, sugarcane bagasse, conifer litters, alkaline-pretreated maize straw (APM) and combined alkaline and biological-pretreated maize straw, respectively. The best substrate was selected for xylanase production. The crude enzyme was extracted from the fermentation medium and xylanase activity was characterized using parameters such as temperature, cations, pH and surfactants. Among different substrates, the highest xylanase activity of 3.18 U ml was recorded when GIO was grown on APM. The xylanase produced by GIO and had the highest activities (3.67 U ml and 3.36 U ml) at 40 °C after 30 and 45 min of incubation, respectively. Optimal xylanase activities (4.58 and 3.58 U ml) of GIO and , respectively, were observed at pH 5.0 and 6.2. All cations used enhanced xylanase activities except magnesium ion. Sodium dodecyl sulfate supported the highest xylanase activity of 6.13 and 6.90 U ml for GIO and , respectively. High yields of xylanase were obtained from GIO and cultivated on APM. The xylanase activities were affected by pH, temperature, surfactants and cations.

  • Received:
  • Accepted:
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Keyword(s): alkaline-pretreated maize straw , Aspergillus niger , Bacillus megaterium , solid-state fermentation and xylanase
© 2023 The Authors
  • This is an open-access article distributed under the terms of the Creative Commons Attribution License.
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2023-06-14
2025-12-16

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/content/journal/acmi/10.1099/acmi.0.000506.v5
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Production of xylanase by Aspergillus niger GIO and Bacillus megaterium through solid-state fermentation
Access Microbiology 5, 000506.v5 (2023); https://doi.org/10.1099/acmi.0.000506.v5
/content/journal/acmi/10.1099/acmi.0.000506.v5
/content/journal/acmi/10.1099/acmi.0.000506.v5
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