Table 1 Effect of different carbon sources on production of α-galactosidase
Carbon source (2% w/v) | Maximum α-galactosidase activity (U/ml) |
|---|---|
Penicillium sp. | |
Commercial mannans | |
Locust bean gum | 4.784 ± 0.29 |
Guar gum | 3.126 ± 0.21 |
Copra mannans | |
Copra meal (CO) (unprocessed) | 1.471 ± 0.09 |
Copra meal (dFCO) sxcv (defatted) | 5.391 ± 1.30 |
Simple sugars | |
Glucose | 0.001 ± 0.00 |
Sucrose | 0.004 ± 0.00 |
Lactose | 0.021 ± 0.00 |
Galactose | 0.001 ± 0.00 |
Mannose | 0.001 ± 0.00 |
Xylose | 0.001 ± 0.05 |