Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
June 2020 Vol. 9(6): pp. 128-137
Copyright © 2020 Global Advanced Research Journals
Full Length Research Paper
Analysis of Enzymes and Metabolites of Paraeforce Degradation Using Living Yeast Cells and Aspergillus spinosus
Onianwah, F. I.; EZE, V.C. and Ifeanyi, V.O.
Department of Microbiology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria.
*Corresponding Author's Email: email@example.com
Accepted 17 June, 2020
This study was carried out in the Department of Microbiology, Michael Okpara University of Agriculture, Umudike in Abia State. The aim of the study is to analyze enzymes and metabolites associated with fungal degradation of paraeforce. Soil samples for fungal isolation were collected from impacted sites and inoculated on potato dextrose agar (PDA). . the isolates used in this research were Pichia kudriavzevii, Hansenspora opuntiae, Aspergillus spinosus and Pichia cecembensis. The isolates were screened for enymes production on 50mg/l concentration of paraefoce medium. Qualitative and quantitative assay for enzyme production in hydrogen peroxide, methyl red, guaiacol and hydrogen peroxide-pyrogallol complex proved potential of all the fungi for catalase, lignin peroxidase, laccase and manganese peroxidase production. The results showed that these four fungi have great potential for catalase, peroxidases and laccase production after six days aerobic incubation in paraeforce and these enzymes facilitated the utilization of the paraeforce. In terms of formate and oxalate production, greater yields were observed in the mixed culture, natural attenuation (positive control) and Aspergillus spinosus MT366879. In the mixed culture, synergy was found to be responsible for the great yield. The production of these metabolites is linked to availability of the paraeforce degrading enzymes and the ability of the degrading fungi to tolerate, utilize and grow on the paraeforce medium.
Keywords: Living Yeast Cells, Enzymes, Aspergillus spinosus.
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