CONVERSION OF WHEAT STRAW INTO FERMENTABLE SUGARS USING CARBOXYMETHYL CELLULASE FROM TRICHODERMA VIRIDE THROUGH BOX-BEHNKEN DESIGN AND ARTIFICIAL NEURAL NETWORK

In this study, carboxymethyl cellulase was produced in submerged fermentation characterized and saccharification was optimized through Box-Behnken design. The optima pH and temperature of enzyme produced by Trichoderma viride were 5 and 50 oC, respectively. The crude enzyme had Km and Vmax values of...

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Veröffentlicht in:	Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2021-02, Vol.10 (4), p.626-630
Hauptverfasser:	Nelofer, Rubina, Nadeem, Muhammad, Irfan, Muhammad, Syed, Quratulain, Nawaz, Sara, Tahir, Arifa
Format:	Artikel
Sprache:	eng
Schlagworte:	Artificial neural networks Carboxymethyl cellulose Carboxymethylcellulose Cellulase Cellulose Design Design optimization Enzymes Fermentation Fungi Neural networks pH effects Saccharification Straw Substrates Sugar Wheat Wheat straw
Online-Zugang:	Volltext
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