{"created":"2024-02-12T04:45:43.698644+00:00","id":9289,"links":{},"metadata":{"_buckets":{"deposit":"d285f1e3-ddc8-4b5d-b86c-973e89665629"},"_deposit":{"created_by":12,"id":"9289","owner":"12","owners":[12],"owners_ext":{"displayname":"","email":"hlaingyu2010@gmail.com","username":""},"pid":{"revision_id":0,"type":"depid","value":"9289"},"status":"published"},"_oai":{"id":"oai:meral.edu.mm:recid/00009289","sets":["1582963390870:1582967769683"]},"author_link":[],"item_1583103067471":{"attribute_name":"Title","attribute_value_mlt":[{"subitem_1551255647225":"Some Optimize Parameters of Proteolytic Bacteria for Shigella spp. And Enterobacter spp. from Papaya Fruit (Carica papaya L.)","subitem_1551255648112":"en"}]},"item_1583103085720":{"attribute_name":"Description","attribute_value_mlt":[{"interim":"The papaya fruit Carica papaya L. samples were collected from Naung Hnit Pin Village, Hmawbi Township, and Yangon Region to screen for protease producing bacteria. Morphological and biochemical characterization of the two selected strains were performed and identified as GC-3 belong to Shigella spp. and RC-10 belong to Enterobacter spp. according to Bergey’s Manual of Systematic Bacteriology (nine editions,2000). In the detection of protease enzyme activity, the release of tyrosine was used to prepare the standard curve, in which the amount of tyrosine product in the X-axis and the enzyme activity was detected with absorbance at 275nm in Y-axis. In the reaction mixture, casein was used as a substrate. The effect of optimum enzyme producing parameters like temperature (47°C for GC-3 and 57°C for RC-10), reaction time (20min for GC-3 and RC-10), fermentation period (2days for GC-3 and RC-10), aeration (100ml/250ml for GC-3 and RC-10), size of inoculums (1% for GC-3 and 1.5% for RC-10), carbon sources (sucrose for GC-3 and RC-10) and nitrogen sources (yeast extract for GC-3 and RC-10).The present experiment also investigated the effect of optimum pH, which was pH 7 for GC-3 and pH 8 for RC-10 in the reaction mixture on the activity. The estimation of amino acids that appear in the reaction mixture was done by TLC using seven different amino acids as standard. It was found that five amino acids were detected in Shigella spp. and three amino acids were detected in Enterobacter spp. In the present study it was concluded that the protease activity of Shigella spp. was more pronounced than that of Enterobacter spp."}]},"item_1583103108160":{"attribute_name":"Keywords","attribute_value_mlt":[{"interim":"Papaya fruit"},{"interim":"Carica papaya L"},{"interim":"Protease enzyme"},{"interim":"Shigella spp. and Enterobacter"}]},"item_1583103120197":{"attribute_name":"Files","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_access","date":[{"dateType":"Available","dateValue":"2024-02-12"}],"displaytype":"preview","filename":"Phyo Wai Khaing (173 to 184).pdf","filesize":[{"value":"591 KB"}],"format":"application/pdf","licensetype":"license_0","url":{"url":"https://meral.edu.mm/record/9289/files/Phyo Wai Khaing (173 to 184).pdf"},"version_id":"51b86ebb-3272-41bc-bd9d-affa79b48328"}]},"item_1583105942107":{"attribute_name":"Authors","attribute_value_mlt":[{"subitem_authors":[{"subitem_authors_fullname":"Phyo Wai Khaing"},{"subitem_authors_fullname":"Nu Yin Aye"}]}]},"item_1583108359239":{"attribute_name":"Upload type","attribute_value_mlt":[{"interim":"Publication"}]},"item_1583108428133":{"attribute_name":"Publication type","attribute_value_mlt":[{"interim":"Journal article"}]},"item_1583159729339":{"attribute_name":"Publication date","attribute_value":"2022-12-31"},"item_title":"Some Optimize Parameters of Proteolytic Bacteria for Shigella spp. And Enterobacter spp. from Papaya Fruit (Carica papaya L.)","item_type_id":"21","owner":"12","path":["1582967769683"],"publish_date":"2024-02-12","publish_status":"0","recid":"9289","relation_version_is_last":true,"title":["Some Optimize Parameters of Proteolytic Bacteria for Shigella spp. And Enterobacter spp. from Papaya Fruit (Carica papaya L.)"],"weko_creator_id":"12","weko_shared_id":-1},"updated":"2024-02-12T04:50:28.762069+00:00"}