Thesis (M.Sc.) - Cairo University - Faculty of Science- Department of Botany Microbiology

Studies were carried out using 14 fungal cultures screened for their ability to produce cellulase enzymes. A .hortai was selected for the present research as a potent cellulase producer. Cultural and nutritional factors affecting cellulase production were also investigated in order to optimize the fermentation conditions for the maximization of production. The obtained results revealed that, the maximum cellulase production (0.23 U/ml) was achieved after 96 h in a liquid medium (PH 7.0) inoculated with 10% v/v inoculums size, at temperature 37 {u00BA}C, containing (gL⁻¹) CMC, 5.0; yeast extract, 0.1; (NH₄)₂SO₄, 0.5; KH₂PO₄, 10.0; MgSO₄.7H₂O, 0.1 and NaCl, 0.2. The activity remained almost stable between pH 6.0 and 7.0. The highest cellulase activity (1.18 U/ml) was obtained at a lactose concentration of (5.0 g L⁻¹). Partial purification of the crude cellulase by ammonium sulphate 70% saturation showed the highest specific enzyme activity and purification fold (2.3 U/mg protein and 2.12 fold, respectively)

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