HighlightsA rapid dye based plate screening method for nitrile hydrolyzing enzymes.Method identifies the end products of nitrile hydrolyzing enzymes.The method differentiates between nitrile hydratase and nitrilase producing bacteria.A potential NHase producing bacterial strain was identified as Rhodococcus rhodochrous.
Nitrile hydratase is an enzyme which catalyze the hydration of nitriles into amide and their role as catalysts for acrylamide production in industries are well known. The present study aims at statistically optimizing physiological and nutritional parameters for NHase production from
Rhodococcus rhodochrous
(RS-6). The effect of incubation period, temperature, pH, carbon and nitrogen sources on the production of NHase was investigated by one factor at a time strategy. Further optimization process was carried out by response surface methodology for studying the interactive effect of these variables using central composite design. The optimized levels of variables obtained by statistical analysis were: incubation period 48 h, temperature 33 °C, pH 7.0, glycerol 1% and urea 0.75%, which resulted in maximum NHase production. The results of ANOVA were significant with the
F
-value of the model being 296.78, value of
R
2
is 0.9983 and the lack of fit test was not significant. The contour and response surface plots showed significant interaction between the variables. The NHase yield was enhanced up to 6.22 fold by statistical optimization using RSM. Thus, the developed experimental design is effective towards process optimization for NHase production from
R
.
rhodochrous
(RS-6).
The present investigation was to determine the various physical characteristics of paneer whey with respect to density, specific weight and electrical conductivity. These physical characteristics were determined considering three levels of temperatures 20, 25 and 30 o C at intervals of 1, 2 and 3 h. The highest values for density and specific weight of whey were observed 1015.43 kg/m 3 and 9.961 kN/m 3 at 20 o C respectively and with respect to time it was observed 1013.5 kg/m 3 and 9.942 kN/m 3 at 3 h respectively. The highest electrical conductivity of whey was 5.10 mS/cm at 30 o C and with respect to time it was observed 4.93 mS/cm at 3 h. There is not much appreciable effect on variation on physical characteristics with respect to time, whereas the temperature had shown significant effect on physical characteristics. The data generated in the present investigation can be utilized as guidelines for designing of whey based processing systems.
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