Table 2.
CMCase and FPase activity of enzymes produced from Solid State fermentation
| Substrates | Moisture % | CMCase activity | FPase activity | Protein concentration |
|---|---|---|---|---|
| (U/ml) | (U/ml) | (μg/ml) | ||
| Coconut Oil Cake (COC) | 20 | 2.841 | 0.410 | 204.6 ± 0.321 |
| 30 | 2.883 | 0.218 | 197.3 ± 0.115 | |
| 50 | 3.514 | 0.659 | 284.8 ± 0.175 | |
| Groundnut Oil Cake (GOC) | 20 | 0.294 | 0.110 | 105.4 ± 0.121 |
| 30 | 0.783 | 0.237 | 213.8 ± 0.203 | |
| 50 | 1.009 | 0.455 | 193.7 ± 0.321 | |
| Neem Oil Cake (NOC) | 20 | 0.625 | 0.101 | 109.3 ± 0.112 |
| 30 | 1.228 | 0.723 | 189.0 ± 0.321 | |
| 50 | 1.289 | 0.812 | 197.0 ± 0.127 | |
| Rice Bran (RB) | 20 | 1.136 | 0.562 | 111.2 ± 0.184 |
| 30 | 1.328 | 0.880 | 171.4 ± 0.061 | |
| 50 | 2.872 | 0.982 | 198.7 ± 0.117 | |
| Cassava Starch (CSW) | 20 | 1.329 | 0.231 | 233.1 ± 0.199 |
| 30 | 1.340 | 0.881 | 309.2 ± 0.098 | |
| 50 | 1.344 | 0.892 | 314.8 ± 0.067 | |
| Sugarcane Bagasse (SB) | 20 | 0.922 | 0.344 | 122.3 ±0.078 |
| 30 | 1.382 | 0.873 | 249.0 ±0.129 | |
| 50 | 3.229 | 1.009 | 272.6 ±0.011 |