This book provides you information about isolation, screening and selection of strains for amyloglucosidase production. Fungal isolates were isolated from different habitats.Information about evaluation of five different type of media. Detailed procedure of solid state fermentation technique for AMG prduction. Effect of different physical and chemical factors on the enzyme prduction also given in this book.

Lignocellulosic biomass is a renewable and abundant resource with great potential for bioconversion to value-added bioproducts like enzymes. Cellulase is the potential industrial enzyme because of its utility in many tremendous industries and bioconversion of lignocellulosics into soluble sugars. Saccharum spontaneum has low lignin content as compared to cellulose and hemicellulose so it is a potential source for cellulase production. Pretreatment methods removes lignin from lignocellulose structure and also these methods can hydrolyze part of the hemicellulose and increases the enzyme...

With the recent development of biotechnology, there has been vast interest to use cellulose-digestive microorganisms to convert lignocellulosic biomass to glucose that can be used in different applications such as production of fuel ethanol, use in animal feed, use in waste water treatment and in brewing industry. In the last few decades, the exponential increase in the application of cellulases in various fields demands extension in both qualitative improvement and quantitative enhancement. Quantitative enhancement requires strain improvement and medium optimization for the overproduction of...

The book is related to the isolation of fungal strains for xylanase production using agro-industrial residues. It also provides you the information about screening and selection of fungal strains from different habitats with xylanolytic potential by using xylan agar plates which is quantitatively screened in solid-state fermentation technique. Effect of different chemical and physical factors are discussed in this book.

Radiation technology has proved to be a well established process of controlling several pathogenic microorganisms present on different food items. In this book, information and procedure of peas sterilization by using the gamma radiations has mentioned. Gamma radiations are widely been used for sterility. Radiated peas showed enhanced shelf life and reduced microbial load. Due to radiation control system, peas become safer and healthier for human consumption.

There is a great loss of vegetables during harvestiong and post harvest treatments. Most of this loss is caused by the microflora present on their surface which lead towards various diseases and their hilarious growth ultimately tend them towards their complete rottening or decay. Carrots being an important vegetable comprising a variety of vitamins and compounds necessary for human health are considered to be vital for normal growth of the body. Likewise other vegetables their great loss is due to a wide range of microbes present on their surface. This book explains about the use of...

Grapes responded positively towards irradiation. Gamma irradiation was proved to be beneficial in enhancing shelf life and storability of grapes. Low dose gamma irradiation at 0.8 kGy can be used as a phytosanitary treatment for fresh green grapes. Epiphytic microflora associated with grapes was reduced and shelf life of grapes irradiated at 0.8 kGy was increased by two weeks (14 days) without any change in texture and grapes remained acceptable for consumers. Positive effects of irradiation were increase in sweetness and flavor of grapes.

Garlic (Alliums sativum) is the second most widely grown bulb after onion. Garlic is a well-known spice used in many Asian, African and European countries. Its significant chemical composition makes it medically important as garlic exhibited antimicrobial, antioxidant, anticarcenogenic, antidiabetic activities. Microbial spoilage of garlic proved the chief cause of postharvest losses every year. In the present study, Allium sativum was subjected to gamma irradiation to lessen the surface microbial load, hence prolonging the storage life.The garlic samples were irradiated at different doses of...

Cucumbers (Cucumis sativus L.) belongs to the family of cucurbitaceae. It is an economically important vegetable crop cultivated in over 80 countries with more than 66 million production annually. The current study involves the use of gamma radiation to enhance the shelf life of cucumber. For this purpose, cucumber sample was subjected to Co-60 gamma irradiation at different doses 1, 1.5 and 2 kGy. Microbial and sensory analysis was carried out for all the treatments. Irradiation dose of 1.5 kGy was found to be the most effective dose at which both microbiological and sensory attributes...

Onion (Allium cepa L.) is one of the most widely grown vegetable in Pakistan and a means to earn valuable foreign exchange for the country. Microbial spoilage of onion is a major cause resulting in post harvest loss every year. In the present study, gamma radiation treatment was used to reduce the pathogenic microflora of Allium cepa L. hence increasing post harvest storage life. The major exported onion variety of Punjab (Desi Red) was selected for the study. The onion bulbs were irradiated at the doses of 0.05, 0.10 and 0.15 kGy at PARAS Foods, Lahore. Then the comparison of microbial...