Orange Peels Experiment

2.2.5. Morphological characterization of selected strain:

The selected strain was stained by Gram stain and Nigrosin stain to see its shape under microscope, also make motility test and another biochemical tests on vitek2c at Mabaret-alasafra lab.

2.2.6. Analysis of the orange peels:

The orange peels were analyzed to determine its chemical composition. The orange peels were sent to the central lab of the faculty of agriculture, Alexandria University to make this analysis and according to Standard methods of the (AOAC, 1984) (100) .The orange peels were dried and ground to powder and preserved in desiccators containing CaCl2.these estimations were given in table (1), show that the orange peels contain a moderate amount of moisture (3.23%).the analyzed orange peels were found high of total carbohydrate (71.49%) and pectin represent about (35.00%) of them and crude protein (5.89%).the total ash content of orange peels was found to be about (2.38%).relatively high content of

This medium was centrifuged in a cooling centrifuge 5,000 rpm at 4°C to remove bacterial cell and residual waste. The protein content and activity of the enzyme solution were measured before salting-out with ammonium sulphate. The whole enzyme solution was then kept for about 20 minutes in an ice bath. Fractional precipitation began after adding solid ammonium sulphate slowly with stirring the ice-cold enzyme solution until the desired saturation of ammonium sulphate was reached. The solution was left over night at refrigerator and rotated for 15 minutes at 5,000rpm in a refrigerated centrifuge. The precipitate (1st fraction) was removed and further ammonium sulphate was added to the supernatant fluid after measure its volume to obtain the next fraction and the process repeated until the final saturation of ammonium sulphate was reached 90%. Several fractions were obtained at 30, 50, 70 and 90% saturation of ammonium