Open AccessChitinase production by Trichoderma viride in submerged state fermentation
Author(s) -
Rinat Mukhammadiev,
Rishat Mukhammadiev,
E.V. Skvortsov,
Alexey Cheremisin,
С. К. Завриев,
Angelika Gerner,
Л. Р. Валиуллин
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/578/1/012009
Subject(s) - trichoderma viride , chitinase , chitin , fermentation , chemistry , food science , enzyme , hydrolysis , fungus , reagent , microorganism , colloid , strain (injury) , biochemistry , biology , botany , bacteria , chitosan , organic chemistry , genetics , anatomy
We have identified the optimal conditions for the production of chitinolytic enzymes of T.viride in submerged state fermentation. The production of chitinase by a new strain of fungus was carried out on the basal liquid medium, containing (%) colloidal chitin 0.5, NaNO3 0.2, KH2PO4 0.1; MgSO4 4 -7H 2 O 0.05 and KCl, 0.05. The activity of enzymes of the chitinase complex of the strain was evaluated using the method using dinitrosalicylic acid (DNS reagent). A quantitative determination of the activity of chitinases in a producer microorganism was established by their ability to hydrolyze 0.2% colloidal chitin (in phosphate buffer 0.05 M, pH 5.2), by the content of reducing sugars formed in this process, which were evaluated using a DNS reagent. The results of studies of the influence of various cultivation parameters showed that highest chitinolotic enzymes production by T.viride was obtained at pH 4.0, (301.15-303.15) K and after 144 h growth. The studied soil isolate can be further used in biotechnological research, as well as for biological control of pests and pathogens of agricultural crops.