हमारा समूह 1000 से अधिक वैज्ञानिक सोसायटी के सहयोग से हर साल संयुक्त राज्य अमेरिका, यूरोप और एशिया में 3000+ वैश्विक सम्मेलन श्रृंखला कार्यक्रम आयोजित करता है और 700+ ओपन एक्सेस जर्नल प्रकाशित करता है जिसमें 50000 से अधिक प्रतिष्ठित व्यक्तित्व, प्रतिष्ठित वैज्ञानिक संपादकीय बोर्ड के सदस्यों के रूप में शामिल होते हैं।
ओपन एक्सेस जर्नल्स को अधिक पाठक और उद्धरण मिल रहे हैं
700 जर्नल और 15,000,000 पाठक प्रत्येक जर्नल को 25,000+ पाठक मिल रहे हैं
Soad A Abdelgalil, Ahmed M Attia, Reyed M Reyed and Nadia A Soliman
The additives (activators or inhibitors) influencing the Alcaligenes faecalis NYSO (ac: KP859538) laccase productivity were studied in submerged fermentation as well as the exploitation the ultimate benefit from lignocellulosic waste through response surface methodology (RSM) was investigated in this study. Among the various amino acids and vitamins used as a growth factor and or/ nitrogen source, L-glutamine, L-cysteine, L-arginine, and biotin were found to be the most suitable for laccase production. Ethanol addition caused about 40% increment followed by petroleum ether, then acetonitrile and methanol whilst, isopropanol caused a slight decrease in production. Promotion of laccase production was achieved in media supplemented with fast blue, ethidium bromide and azure B by 37-35%. The humic acid, 2,2-azino-di-[3-ethylbenzo-thiazolin-sulphonate] (ABTS) and alkali lignin proved to be the best synthetic inducers for laccase. Among the various wastes used, sugarcane bagasse followed by black liquor and prickly pears peel were found to be the best natural substrates could be used for laccase production with maximum activity (1408 and 1365 U ml-1 min-1), respectively. Considering this trend, pre-formulation media was designed using yeast extract, copper sulfate, and mixture of black liquor and sugarcane bagasse, thereafter, the RSM was adopted to acquire the best process conditions among the selected variables where a five-level Central Composite Design (CCD) was employed to create a polynomial quadratic model creating the relationship between these variables and laccase activity.