Matches in SemOpenAlex for { <https://semopenalex.org/work/W4220917540> ?p ?o ?g. }
Showing items 1 to 69 of
69
with 100 items per page.
- W4220917540 endingPage "39" @default.
- W4220917540 startingPage "26" @default.
- W4220917540 abstract "Aims: To characterize amylase enzymes responsible for the spoilage of Eko, a Nigerian fermented food and to provide the best way to preserve it.
 Study Design: The experiment was carried out to extract the enzyme involved in the deterioration of Eko, it was partially purified using ion-exchange chromatography.
 Place and Duration of Study: Department of Microbiology, Obafemi Awolowo University, Ile Ife, between 1994 and 1996.
 Methodology: Eko was obtained from the new market Ile Ife and cut into slices, the slices were inoculated with spores of Aspergillus niger, on the eleventh day after inoculation, the enzyme was extracted, partially purified using ion-exchange chromatograpghy and characterized.
 Results: Within eleven days of inoculation, the Eko slices were extensively covered by the fungal spores, the amylase secreted by the Aspergillus niger was harvested and characterized. Its molecular weight was 70,000 Da, the optimum pH and temperature were 6 and 35 0C respectively, enzyme activity increased with increase in starch concentration with optimum activity at 0.9 mg/ml, the apparent Km for starch hydrolysis was 0.4 mg/ml. Cations such as Na+ and K+ stimulated amylase activity but was inhibited by EDTA and HgCl2
 Conclusion: The result of this work showed that amylase enzyme was produced by Aspergillus niger in the infected Eko slices also that the enzyme contributed to the degradation process, therefore, keeping Eko in conditions that will hinder the secretion of amylase enzyme or hinder its activity and the subsequent growth of A. niger will prolong the shelf life of Eko." @default.
- W4220917540 created "2022-04-03" @default.
- W4220917540 creator A5021394321 @default.
- W4220917540 date "2022-01-17" @default.
- W4220917540 modified "2023-09-26" @default.
- W4220917540 title "Studies on the Amylolytic Enzyme Associated with the Black Mould Deterioration of Eko, a Nigerian Fermented Food" @default.
- W4220917540 doi "https://doi.org/10.9734/ajb2t/2022/v8i130117" @default.
- W4220917540 hasPublicationYear "2022" @default.
- W4220917540 type Work @default.
- W4220917540 citedByCount "0" @default.
- W4220917540 crossrefType "journal-article" @default.
- W4220917540 hasAuthorship W4220917540A5021394321 @default.
- W4220917540 hasBestOaLocation W42209175401 @default.
- W4220917540 hasConcept C100544194 @default.
- W4220917540 hasConcept C144027150 @default.
- W4220917540 hasConcept C147490202 @default.
- W4220917540 hasConcept C170835558 @default.
- W4220917540 hasConcept C174618031 @default.
- W4220917540 hasConcept C180032290 @default.
- W4220917540 hasConcept C181199279 @default.
- W4220917540 hasConcept C185592680 @default.
- W4220917540 hasConcept C2775960407 @default.
- W4220917540 hasConcept C2779942233 @default.
- W4220917540 hasConcept C28212737 @default.
- W4220917540 hasConcept C31903555 @default.
- W4220917540 hasConcept C523546767 @default.
- W4220917540 hasConcept C529335014 @default.
- W4220917540 hasConcept C54355233 @default.
- W4220917540 hasConcept C55493867 @default.
- W4220917540 hasConcept C86803240 @default.
- W4220917540 hasConcept C89423630 @default.
- W4220917540 hasConcept C94412978 @default.
- W4220917540 hasConceptScore W4220917540C100544194 @default.
- W4220917540 hasConceptScore W4220917540C144027150 @default.
- W4220917540 hasConceptScore W4220917540C147490202 @default.
- W4220917540 hasConceptScore W4220917540C170835558 @default.
- W4220917540 hasConceptScore W4220917540C174618031 @default.
- W4220917540 hasConceptScore W4220917540C180032290 @default.
- W4220917540 hasConceptScore W4220917540C181199279 @default.
- W4220917540 hasConceptScore W4220917540C185592680 @default.
- W4220917540 hasConceptScore W4220917540C2775960407 @default.
- W4220917540 hasConceptScore W4220917540C2779942233 @default.
- W4220917540 hasConceptScore W4220917540C28212737 @default.
- W4220917540 hasConceptScore W4220917540C31903555 @default.
- W4220917540 hasConceptScore W4220917540C523546767 @default.
- W4220917540 hasConceptScore W4220917540C529335014 @default.
- W4220917540 hasConceptScore W4220917540C54355233 @default.
- W4220917540 hasConceptScore W4220917540C55493867 @default.
- W4220917540 hasConceptScore W4220917540C86803240 @default.
- W4220917540 hasConceptScore W4220917540C89423630 @default.
- W4220917540 hasConceptScore W4220917540C94412978 @default.
- W4220917540 hasLocation W42209175401 @default.
- W4220917540 hasOpenAccess W4220917540 @default.
- W4220917540 hasPrimaryLocation W42209175401 @default.
- W4220917540 hasRelatedWork W1501782248 @default.
- W4220917540 hasRelatedWork W1989149073 @default.
- W4220917540 hasRelatedWork W2007020435 @default.
- W4220917540 hasRelatedWork W2031291020 @default.
- W4220917540 hasRelatedWork W2134284023 @default.
- W4220917540 hasRelatedWork W2342331143 @default.
- W4220917540 hasRelatedWork W2361211101 @default.
- W4220917540 hasRelatedWork W2382803425 @default.
- W4220917540 hasRelatedWork W2889611722 @default.
- W4220917540 hasRelatedWork W4248038180 @default.
- W4220917540 isParatext "false" @default.
- W4220917540 isRetracted "false" @default.
- W4220917540 workType "article" @default.