Table 4 Effect of moisture content on chitosanase produced by Fusarium oxysporum D18 using raw shrimp head and shell solid waste
From: Production, statistical evaluation and characterization of chitosanase from Fusarium oxysporum D18
Moistening agent | Volume of moistening agent (ml) | Final pH | Protein content (mg /ml) | Chitosanase activity (U/ml) |
|---|---|---|---|---|
Optimized medium | 2 | 7 | 3.088 | 0.948 |
5 | 8 | 5.354 | 1.723 | |
8 | 9 | 5.732 | 1.985 | |
11 | 9 | 4.968 | 1.814 | |
Distilled water | 2 | 7 | 2.410 | 0.404 |
5 | 8 | 4.322 | 0.829 | |
8 | 8 | 3.446 | 0.768 | |
11 | 9 | 3.096 | 0.506 |