Production Optimization and Characterization of Rhamnosidase Debittering Enzyme Utilizing Agro industrial Wastes and Its Application in Food Processing

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dc.contributor.guideChauhan Anil Kumar
dc.coverage.spatial
dc.creator.researcherYadav Poonam
dc.date.accessioned2019-01-08T11:02:55Z
dc.date.available2019-01-08T11:02:55Z
dc.date.awarded
dc.date.completed2018
dc.date.registered1-10-2014
dc.description.abstractThe present study was undertaken for Production, optimization and characterization of rhamnosidase (debittering enzyme) utilizing agro-industrial wastes and its application in food processing . The production of and#945;-L-rhamnosidase from Aspergillus flavus has been characterized and evaluated for its effectiveness in debittering citrus juice. A total of sixteen fungal strains were isolated from agro-industrial waste of lemon and sweet lemon peel. Out of these, only four fungal isolates were capable of producing and#945;-L-rhamnosidase enzyme by hydrolyzing naringin. The screening of and#945;-L-rhamnosidase producing fungal isolates were performed by assay and clear zone formation on Nariging Agar Medium (NAM) plate assay method. On the basis of morphological and molecular characterization, the best and#945;-L-rhamnosidase producing fungal strain was identified as Aspergillus flavus. newline
dc.description.note
dc.format.accompanyingmaterialCD
dc.format.dimensions
dc.format.extent
dc.identifier.urihttp://hdl.handle.net/10603/225771
dc.languageEnglish
dc.publisher.institutionCentre for Environmental Science and Technology
dc.publisher.placeVaranasi
dc.publisher.universityBanaras Hindu University
dc.relation
dc.rightsuniversity
dc.source.universityUniversity
dc.subject.keywordLife Sciences,Agricultural Sciences,Food Science and Technology
dc.titleProduction Optimization and Characterization of Rhamnosidase Debittering Enzyme Utilizing Agro industrial Wastes and Its Application in Food Processing
dc.title.alternative
dc.type.degreePh.D.

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