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Molecular Biology Reports

, Volume 38, Issue 2, pp 1367–1374 | Cite as

Gamma radiation induced mutagenesis in Aspergillus niger to enhance its microbial fermentation activity for industrial enzyme production

  • M. Siddique Awan
  • Nabila Tabbasam
  • N. Ayub
  • M. E. Babar
  • Mehboob-ur-Rahman
  • Shahid Mahboob Rana
  • M. I. Rajoka
Article

Abstract

α- and β-Galactosidases find application in food processing, health and nutrition. Aspergillus niger is one of the potent producer of these enzymes and was genotypically improved using gamma-ray induced mutagenesis. The mutant-derivative produced two-fold higher α- and β-galactosidases. For testing genetic variability and its relationship with phenotypic properties of the two organisms, DNA samples of the mutant and parental strains of A. niger were amplified with 28 deca-nucleotide synthetic primers. RAPD analysis showed significantly different pattern between parental and mutant cultures. The mutant derivative yielded homogeneous while parental strain formed heterogeneous amplification patterns. Seven primers identified 42.9% polymorphism in the amplification products, indicating that these primers determined some genetic variability between the two strains. Thus RAPD was found to be an efficient technique to determine genetic variability in the mutant and wild organisms. Both wild and mutant strains were analyzed for their potential to produce galactosidases. Comparison of different carbon sources on enzyme yield revealed that wheat bran is significant (P < 0.01) effective producer and economical source followed by rice bran, rice polishing and lactose. The mutant was significantly better enzyme producer and could be considered for its prospective application in food, nutrition and health and that RAPD can be effectively used to differentiate mutant strain from the parental strain based on the RAPD patterns.

Keywords

Induced mutagenesis DNA polymorphism Aspergillusniger Microbial fermentation Kinetics Thermodynamics 

Supplementary material

11033_2010_239_MOESM1_ESM.docx (113 kb)
Supplementary material 1 (DOC 113 kb)

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Copyright information

© Springer Science+Business Media B.V. 2010

Authors and Affiliations

  • M. Siddique Awan
    • 1
    • 2
  • Nabila Tabbasam
    • 2
  • N. Ayub
    • 3
  • M. E. Babar
    • 4
  • Mehboob-ur-Rahman
    • 2
  • Shahid Mahboob Rana
    • 5
  • M. I. Rajoka
    • 2
    • 5
  1. 1.Department of Food Technology, Faculty of AgricultureUniversity of Azad Jammu & Kashmir Rawalakot (AJ&K)RawalakotPakistan
  2. 2.National Institute for Biotechnology and Genetic EngineeringFaisalabadPakistan
  3. 3.Department of Microbiology, Faculty of Biological SciencesQuaid-e-Azam UniversityIslamabadPakistan
  4. 4.Institute of Biochemistry and BiotechnologyUniversity of Veterinary and Animal SciencesLahorePakistan
  5. 5.Government College UniversityFaisalabadPakistan

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