Purification of β-xylosidase from Aspergillus tamarii using ground oats and a possible application on the fermented hydrolysate by Pichia stipitis

Table 1 Production of β-xylosidase by Aspergillus tamarii at different time points during the incubation period under liquid-state fermentation, solid-state fermentation and slurry-state fermentation conditions

Time-course (h)	β-xylosidase production (U/ml)
	LSF		SlSF		SSF
	Static	Shaking	Static	Shaking	Static	Shaking
72	1.2 ± 0.02	2.6 ± 0.01	4.8 ± 0.05	6.6 ± 0.05	9.7 ± 0.09	11.4 ± 0.12
96	5.4* ± 0.03	8.1 ٭ ± 0.02	12.5* ± 0.22	18.3* ± 0.23	21.1* ± 0.02	26.2* ± 0.24
120	6.1* ± 0.11	5.5* ± 0.22	15.1* ± 0.26	24.9* ± 0.8	22.4* ± 0.05	33.7* ± 0.32
144	7.8* ± 0.09	11.9* ± 0.14	21.9* ± 0.18	23.5* ± 0.12	23.6* ± 0.09	32.5* ± 0.52
168	6.5* ± 0.07	15.7* ± 0.08	19.2* ± 0.23	21.7* ± 0.31	22.8* ± 0.12	32.3* ± 0.82
Least significant difference (LSD)
1 %	0.88	4.65	5.88	5.95	6.23	8.64
5 %	0.54	2.87	2.97	3.11	4.89	5.73

*Difference from the control value at 72 h of incubation is highly significant at P <0.01 according to the LSD test (a set of individual t tests)
LSF, Liquid state fermentation; SSF, solid state fermentation; SlSF, slurry state fermentation
Measurement data are presented as the mean of 3 readings ± standard deviation (SD).

ISSN: 1869-2044