MARC details
| 000 -LEADER |
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| fixed length control field |
03270ntm a2200289 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
vtls000100062 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
KUKTEM |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20251117113333.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
170504t2017 my da f abm 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
THE0000132(Local) |
| 039 #9 - LEVEL OF BIBLIOGRAPHIC CONTROL AND CODING DETAIL [OBSOLETE] |
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| Level of rules in bibliographic description |
201905131240 |
| Level of effort used to assign nonsubject heading access points |
nazirah |
| Level of effort used to assign subject headings |
201710041227 |
| Level of effort used to assign classification |
aishah |
| -- |
201705041633 |
| -- |
saini |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
UMP |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
FIST .C45 2017 r Thesis |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Chia, Vi Vien |
| 245 10 - TITLE STATEMENT |
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| Title |
Production of L-asparaginase through biodegradation of chicken bone wastes / |
| Statement of responsibility, etc. |
Chia Vi Vien |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Kuantan, Pahang : |
| Name of publisher, distributor, etc. |
UMP, |
| Date of publication, distribution, etc. |
2017 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xix, 113 p. : |
| Other physical details |
ill. (some col.) ; |
| Dimensions |
30 cm. + |
| Accompanying material |
1 CD-ROM |
| 500 ## - GENERAL NOTE |
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| General note |
Faculty of Industrial Sciences and Technology |
| 502 ## - DISSERTATION NOTE |
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| Dissertation note |
Thesis (Master of Science (Biotechnology)) -- Universiti Malaysia Pahang – 2017 |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Bibliography : p. 93-106 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
L-asparaginase is highly demanded in pharmaceutical, food and biosensor industry due to its remarkable properties in hydrolysing L-asparagine into aspartic acid and ammonia. Owing to this significant property, L-asparaginase is widely produced through microbial fermentation. This research aims to produce L-asparaginase enzyme through microbial fermentation by the most potent isolate in the presence of chicken bone wastes as the substrate. Therefore, this research can be categorised into 3 parts where the first part was to perform several studies in determining the best enzyme producer and substrate while the second part was the effect of process parameters using One-Factor-at-a-Time (OFAT) method and the third part was the purification and characterisation study of L-asparaginase. Six millilitres (5 x 108 cells/ml) of Escherichia coli ATCC 10536 is the optimum inoculum size in 50 ml of pH 9 growth media at 40 °C for 2 days. In addition to that, Escherichia coli ATCC 10536 was fully enhanced when it was engaged with 1.0 % w/v of starch, 0.2 % w/v of ammonium chloride and 1 % w/v of cooked chicken bone (CCB) as the carbon source, nitrogen source and substrate respectively. The effect of process parameters studied using OFAT method revealed that Escherichia coli ATCC 10536 is the most potent L-asparaginase producer in this research and it preferred nutrient broth as the growth media in producing L-asparaginase. Furthermore, Escherichia coli ATCC 10536 L-asparaginase was purified by ammonium sulfate precipitation, dialysis and DEAE-cellulose chromatography. At the end of purification, 0.42 % yield of L-asparaginase was obtained. In addition, the dialysed ammonium sulfate fraction of L-asparaginase was partially characterised which resulted to 40 °C, pH 8, Na+ and ethylenediaminetetraacetic acid (EDTA) being the optimum incubation temperature, pH, metal ion and inhibitor respectively. In conclusion, Escherichia coli ATCC 10536 is an excellent L-asparaginase producer when the fermentation is supplemented with high protein content of cooked chicken bone as substrate. |
| 610 20 - SUBJECT ADDED ENTRY--CORPORATE NAME |
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| Corporate name or jurisdiction name as entry element |
Faculty of Industrial Sciences and Technology |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Universities and Colleges |
| General subdivision |
Dissertations |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Theses |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://ecollib.ump.edu.my/25890/">http://ecollib.ump.edu.my/25890/</a> |
| Public note |
Library access only |