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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 3835-3850
DOI: https://doi.org/10.20546/ijcmas.2020.906.454


Production of Microbial Enzymes from Ripe Plantain Fruits
K.J. Mogaji* and O. Mogaji
Federal School of Medical Laboratory Technology, Jos, Nigeria
*Corresponding author
Abstract:

Microbial enzymes have significant biotechnological application in industries. The purpose of this study was to isolate and identify microorganisms associated with ripe plantain fruits, determine the enzyme activity (lipase, protease, pectinase, cellulase and amylase) of the ripe plantain fruits samples and screen the isolated microorganisms for enzyme production. For isolation, standard isolation method was followed, while screening was done on different agar medium. Results revealed that. Day 5 of the fermentation period has the highest enzyme activity for all the enzymes in the fermented plantain fruit; lipase has the highest enzyme activity with a value of 1.3485 mg/mL/min while pectinase has the lowest with a value of 0.0014 mg/mL/min. Bacillus spp were screened positive for all the enzymes assayed for. Microorganisms were identified according to colony morphology and microscopic observation. This study contributes to catalogue of microorganisms that has been identified as enzyme producers and provides additional information to support future research about the industrial potential of these microorganisms that may produce enzymes and other metabolites of industrial importance.


Keywords: Microbial enzymes, Fermentation period, Morphology, Catalogue, Metabolites
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How to cite this article:

Mogaji, K.J. and Mogaji, O. 2020. Production of Microbial Enzymes from Ripe Plantain Fruits.Int.J.Curr.Microbiol.App.Sci. 9(6): 3835-3850. doi: https://doi.org/10.20546/ijcmas.2020.906.454