EFFECT OF STATIC MAGNETIC FIELD ON PROTEASE PRODUCED BY FIVE FUNGAL ISOLATES USING SOLID STATE FERMENTATION.

  • University of Al-Nahrain , college of biotechnology - Baghdad Iraq.
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In this study, the effect of static magnetic field on the production of protease enzymes using solid state fermentations from five different fungal species Alternaria sp., Aspergillus niger, Fusarium sp., Mucor sp., and Penicillium sp. were investigated. The substrate used for fungi growth was bread only. The above species were exposed to the Northern pole, Southern pole and both poles together (South + North) and their effects were compared with the control treatment (The control of all experiments was the solid medium without the effect of the magnetic field). The results were statistically analyzed by GenStat Programm and the Least Significant Differences (LSD) was determined. The results showed that the effect of the magnetic field of the protease specific activity, Northern pole significantly decreased the protease specific activity of Alternaria sp., Aspergillus niger, and Penicillium sp., which were 16.86, 14.69, 12.03 U/mg respectively. The Southern pole significantly increased the protease specific activity of Fusarium sp. (23.04 U/mg) and Mucor sp. (12.15 U/mg) except Alternaria sp. in which its protease specific activity was decreased significantly (19.30 U/mg). Both poles significantly increased protease specific activity of Fusarium sp. (21.03 U/mg) and Mucor sp. (9.75 U/mg), whereas they significantly decreased protease specific activity of Alternaria sp. (13.65 U/mg) and Penicillium sp., (8.19 U/mg). This study clearly showed that there is a significant effect of the electrostatic, magnetic field in increasing and decreasing the enzymes activities of the fungal species which could be exploited industrially in increasing the production of important enzymes in industry such as proteases.

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[Abdulwahid Shamki Jabir and Marow Sabah (2017); EFFECT OF STATIC MAGNETIC FIELD ON PROTEASE PRODUCED BY FIVE FUNGAL ISOLATES USING SOLID STATE FERMENTATION. Int. J. of Adv. Res. 5 (Jun). 2238-2245] (ISSN 2320-5407). www.journalijar.com

Abdulwahid Shamkhi Jabir
uinversity of Al-Nahiran, college of biotechnology Baghdad Iraq

DOI:

Article DOI: 10.21474/IJAR01/4664      
DOI URL: https://dx.doi.org/10.21474/IJAR01/4664

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