Amylolytic And Beta-Glucanase Activities of Yam Rot Fungi

Description

– Amylolytic And Beta-Glucanase Activities of Yam Rot Fungi –

Download Amylolytic And Beta-Glucanase Activities of Yam Rot Fungi. Microbiology students who are writing their projects can get this material to aid their research work.

Abstract

Yam is in the class of roots and tubers that is a staple of the Nigerian and West African diet but fungi organisms can degrade it causing yam rot by producing amylolytic and beta-glucanase enzymes which breakdown starch and cellulose, respectively into sugars.

They were produced using yam rot fungi isolated on SDA medium. The isolates obtained were all Aspergillus sp, they were identified using their morphological characteristics, lactophenol cotton blue stain and slide culture test.

Pathogenicity test was carried out to check if the isolates could cause rot. Agar plate screening was carried out to check for the enzyme activites of the isolates, this was done on starch agar and carboxymethyl cellulose agar.

Introduction

Yam popularly called “Ji” in Igbo Language is a tropical crop belonging to the Family Dioscoreaceae in the genus Dioscorea. It has as many as 600 species out of which six are economically important staple species.

These are: Dioscorea rotundata (white guinea yam), Dioscorea alata (water yam), Dioscorea bulbifera (aerial yam), Dioscorea esculant (Chinese yam) and Dioscorea dumetorum (trifoliate yam).

Out of these, Dioscorea rotundata (white yam) and Dioscorea alata (water yam) are the most common species in Nigeria (Izekor and Olumese, 2010).

Yams are grown in the coastal region in rain forests, wood savanna and southern savanna habitats. Yams are perennial herbaceous vines cultivated for the consumption of their starchy tuber in Asia, Africa, Central and South America, and Oceania.

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