Table 3.
Activity profile of α-galactosidase secreted by different fungal strains into culture medium containing three different substrates.
| Incubation period in culture medium | Culture Media (50 mL) | α-galactosidase activity by different fungal strains | |||
|---|---|---|---|---|---|
| Residual activity (U/mL/month) | |||||
| Carbon sources | AL-3 | WF-3 | WP-4 | CL-4 | |
| 7 days | Guar gum (GG) | 190.3 ± 5.98 | 174.5 ± 4.78 | 93.9 ± 3.65 | 28.8 ± 1.32 |
| Soya casein (SC) | 63.49 ± 2.45 | 14.5 ± 0.76 | 37.4 ± 1.43 | 6.2 ± 0.08 | |
| Wheat straw (WS) | 41.55 ± 1.66 | 30.8 ± 1.33 | 59.1 ± 2.12 | 4.16 ± 0.04 | |
|
| |||||
| 30 days | Guar gum (GG) | 13.62 ± 0.56 | 76.2 ± 2.55 | 62.9 ± 2.13 | 25.3 ± 1.21 |
| Soya casein (SC) | 20.61 ± 1.03 | 6.5 ± 0.06 | 32.6 ± 1.44 | 3.1 ± 0.04 | |
| Wheat straw (WS) | 41.38 ± 1.55 | 24.6 ± 1.10 | 36.9 ± 1.39 | 0.49 ± 0.01 | |
|
| |||||
| 60 days |
Guar gum (GG) | 12.96 ± 0.43 | 59.5 ± 2.11 | 25.4 ± 1.12 | 13.6 ± 0.34 |
| Soya casein (SC) | 12.71 ± 0.39 | 6.3 ± 0.07 | 8.9 ± 0.08 | 2.9 ± 0.03 | |
| Wheat straw (WS) | 2.9 ± 0.02 | 24.3 ± 1.09 | 20.6 ± 1.02 | 0.49 ± 0.03 | |
The different fungal strains were inoculated into standardised culture medium containing different substrates, and the activity of enzyme secreted into the culture filtrate was measured at varying periods of their culture as described in Section 2. The results are presented as the mean value ± SD of three independent experiments.