SAMAR SALEH QASIM Lecturere at Dept. Food Science/ College of Agricultural Engineering Sciences/ University of Baghdad Since 2006 tpo present. My major is Food Sciences & Biotechnology/ Biotechnology- Microbial Enzymes Former Visiting Scholar at Michigan State University/ USA. Intrested in Enzymology, Biology, Biotechnology, Enviroment.
Biotechnology Enzymology
Microbial Enzymes
The effects of nutrients and physical conditions on phytase production were investigated with a recently isolated strain of Aspergillus tubingensis SKA under solid state fermentation on wheat bran. The nutrient factors investigated included carbon source, nitrogen source, phosphate source and concentration, metal ions (salts) and the physical parameters investigated included inoculum size, pH, temperature and fermentation duration. Our investigations revealed that optimal productivity of phytase was achieved using wheat bran supplemented with: 1.5% glucose. 0.5% (NH4)2SO4, 0.1% sodium phytate. Additionally, optimal physical conditions were 1 × 105 spore/g substrate, initial pH of 5.0, temperature of fermentation 30˚C and fermentation dura
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