Optimization of Culture Conditions for Some Identified Fungal Species and Stability Profile of 𝜶-Galactosidase Produced

Table 3

Activity profile of α-galactosidase secreted by different fungal strains into culture medium containing three different substrates.

Incubation period in culture medium	Culture Media (50 mL)	α-galactosidase activity by different fungal strains
		Residual activity (U/mL/month)
	Carbon sources	AL-3	WF-3	WP-4	CL-4
7 days	Guar gum (GG)	190.3±5.98	174.5±4.78	93.9±3.65	28.8±1.32
	Soya casein (SC)	63.49±2.45	14.5±0.76	37.4±1.43	6.2±0.08
	Wheat straw (WS)	41.55±1.66	30.8±1.33	59.1±2.12	4.16±0.04
30 days	Guar gum (GG)	13.62±0.56	76.2±2.55	62.9±2.13	25.3±1.21
	Soya casein (SC)	20.61±1.03	6.5±0.06	32.6±1.44	3.1±0.04
	Wheat straw (WS)	41.38±1.55	24.6±1.10	36.9±1.39	0.49±0.01
60 days	Guar gum (GG)	12.96±0.43	59.5±2.11	25.4±1.12	13.6±0.34
	Soya casein (SC)	12.71±0.39	6.3±0.07	8.9±0.08	2.9±0.03
	Wheat straw (WS)	2.9±0.02	24.3±1.09	20.6±1.02	0.49±0.03

The different fungal strains were inoculated into standardised culture medium containing different substrates, and the activity of enzyme secreted into the culture filtrate was measured at varying periods of their culture as described in Section 2. The results are presented as the mean value ± SD of three independent experiments.