Microbial lipase production in poultry feed ingredients

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dc.contributor.authorMathivanan, R
dc.contributor.authorSaravanan, T
dc.contributor.authorSabareeswaran, A
dc.contributor.authorSelvaraj, P
dc.contributor.authorNanjappan, K
dc.contributor.authorTANUVAS
dc.date.accessioned2019-10-30T10:21:17Z
dc.date.available2019-10-30T10:21:17Z
dc.date.issued2006
dc.descriptionTNV_IJPS_2006_ 41(2)202-204en_US
dc.description.abstractRhizopus oryzae was grown on fermentation media containing maize flour, soyabean meal and de-oiled rice bran with or without emulsified olive oil at 30oC. The lipase enzyme activity and total protein concentrations of fermentation media were determined at 24, 48, 72 and 96 h of fermentation. The results revealed that soybean meal produced high lipase activity at 72 h of fermentation compared to de-oiled rice bran (DORB) and maize flour. Addition of olive oil to fermentation media increased the lipase production in all the fermentation media. The total protein assay revealed that soybean meal was having more protein in all fermentation periods compared to DORB and maize flour.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810133430
dc.keywordsRhizopus oryzae, lipase, feed ingredientsen_US
dc.language.isoenen_US
dc.pages202-204en_US
dc.publisherIndian Poultry Science Associationen_US
dc.relation.ispartofseries;2
dc.subjectVeterinary Scienceen_US
dc.titleMicrobial lipase production in poultry feed ingredientsen_US
dc.title.alternativeIndian Journal of Poultry Scienceen_US
dc.typeArticleen_US
dc.volume41en_US
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