TY  - CONF
AU  - Gazikalović, Ivana
AU  - Jakovetić Tanasković, Sonja
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7287
AB  - This paper reviews the potential applications of soybean hulls and their
conversion into value-added products. In recent years, importance has been given to
solving the problems of negative effects of fossil fuels, general pollution and the
growing demand for environmentally friendly and sustainable alternatives. The
increased worldwide demand for animal feed and plant protein directly affects the
increase in soybean production and the generation of large amounts of by-products. By
valorizing by-products, it is possible to reduce the impact of waste on the environment,
solve the problem of malnutrition and close the circular economy loop. The main uses of
soybean hulls are in the production of biofuels, application in animal feed, production of
industrially important enzymes, synthesis of biomaterials and functional food
ingredients.
AB  - Ovaj rad daje pregled potencijalnih primena sojinih ljuski i njihove konverzije u
proizvode sa dodatom vrednošću. Poslednjih godina se značaj pridaje rešavanju
problema negativnih efektata fosilnih goriva, opšteg zagađenja i porasta potražnje za
ekološki prihvatljivim i održivim alternativama. Povećani zahtevi za hranom za životinje i
proteina biljnog porekla širom sveta direktno utiču na povećanje proizvodnje soje i
generisanje velikih količina nusproizvoda. Valorizacijom nusproizvoda moguće je
smanjiti uticaj otpada na životnu sredinu, rešiti problem neuhranjenosti i zatvoriti petlju
cirkularne ekonomije. Glavne upotrebe sojinih ljuski su u proizvodnji biogoriva, primeni u
stočnoj hrani, proizvodnji industrijski značajnih enzima, sintezi biomaterijala i
funkcionalnih sastojaka hrane.
PB  - Beograd : Fakultet organizacionih nauka
C3  - Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija
T1  - SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT
T1  - SOJINE LJUSKE: JEFTIN I SVESTRANI NUSPROIZVOD INDUSTRIJE
EP  - 108
SP  - 101
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7287
ER  - 

@conference{
author = "Gazikalović, Ivana and Jakovetić Tanasković, Sonja and Mijalković, Jelena and Šekuljica, Nataša and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2023",
abstract = "This paper reviews the potential applications of soybean hulls and their
conversion into value-added products. In recent years, importance has been given to
solving the problems of negative effects of fossil fuels, general pollution and the
growing demand for environmentally friendly and sustainable alternatives. The
increased worldwide demand for animal feed and plant protein directly affects the
increase in soybean production and the generation of large amounts of by-products. By
valorizing by-products, it is possible to reduce the impact of waste on the environment,
solve the problem of malnutrition and close the circular economy loop. The main uses of
soybean hulls are in the production of biofuels, application in animal feed, production of
industrially important enzymes, synthesis of biomaterials and functional food
ingredients., Ovaj rad daje pregled potencijalnih primena sojinih ljuski i njihove konverzije u
proizvode sa dodatom vrednošću. Poslednjih godina se značaj pridaje rešavanju
problema negativnih efektata fosilnih goriva, opšteg zagađenja i porasta potražnje za
ekološki prihvatljivim i održivim alternativama. Povećani zahtevi za hranom za životinje i
proteina biljnog porekla širom sveta direktno utiču na povećanje proizvodnje soje i
generisanje velikih količina nusproizvoda. Valorizacijom nusproizvoda moguće je
smanjiti uticaj otpada na životnu sredinu, rešiti problem neuhranjenosti i zatvoriti petlju
cirkularne ekonomije. Glavne upotrebe sojinih ljuski su u proizvodnji biogoriva, primeni u
stočnoj hrani, proizvodnji industrijski značajnih enzima, sintezi biomaterijala i
funkcionalnih sastojaka hrane.",
publisher = "Beograd : Fakultet organizacionih nauka",
journal = "Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija",
title = "SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT, SOJINE LJUSKE: JEFTIN I SVESTRANI NUSPROIZVOD INDUSTRIJE",
pages = "108-101",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7287"
}

Gazikalović, I., Jakovetić Tanasković, S., Mijalković, J., Šekuljica, N., Luković, N.,& Knežević-Jugović, Z.. (2023). SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT. in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija
Beograd : Fakultet organizacionih nauka., 101-108.
https://hdl.handle.net/21.15107/rcub_technorep_7287

Gazikalović I, Jakovetić Tanasković S, Mijalković J, Šekuljica N, Luković N, Knežević-Jugović Z. SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT. in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija. 2023;:101-108.
https://hdl.handle.net/21.15107/rcub_technorep_7287 .

Gazikalović, Ivana, Jakovetić Tanasković, Sonja, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Knežević-Jugović, Zorica, "SOY HULLS: INEXPENSIVE AND VERSATILE INDUSTRY BY-PRODUCT" in Digitalni i zeleni razvoj : zbornik radova / XIV Skup privrednika i naučnika SPIN’23, 6. - 7. novembar 2023., Beograd, Srbija (2023):101-108,
https://hdl.handle.net/21.15107/rcub_technorep_7287 .

TY  - CONF
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Bakrač, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7017
AB  - Utilization of agro-industrial byproducts represents a way to broaden the palette of
products derived from the less attractive and usually cheaper sources. The underutilized agroindustrial
byproducts have attracted attention in recent years due to their effect on the
environment. Wheat bran (WB) represents a byproduct of wheat industry and is a good
source of fiber. Valorization of industry byproducts leads to reduction in production cost of
enzymes due to high expenditure of expensive substrates required for microbial growth
during the production process. Hydrolytic enzyme xylanase which transforms xylan into
xylose is possible to produce using various microbial strains.
Production of xylanase was investigated via submerged fermentation by Penicillium
chrysogenum using a defined fermentation broth supplemented with adequate amount of WB
(1 and 2.5% (w/v)). Submerged fermentation was carried out in a shaking incubator (100 rpm,
30 °C, n=2) over the course of 10 days. Crude enzyme samples were investigated each day
for xylanase enzyme activity via 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars
using 1% (w/v) beechwood xylan solution in 50 mM Sodium Citrate buffer, pH 5.0 at 37 °C.
Maximum activity was achieved on the 4th (1% (w/v) WB) and 5th (2.5% (w/v) WB) day of
fermentation, 3.93±0.31 IU/ml and 4.48±0.067 IU/ml, respectively. pH (4–10) and
temperature (25–60 °C) optima were determined via DNS method, and the optimal conditions
were determined to be pH 5.0–5.5 and 37 °C. The influence of the addition of different metal
ions and reagents on the enzyme activity was determined. The most beneficial effect was
noted for the addition of MnCl2 and dithiothreitol. The increase of enzyme activities recorded
was 22–29% for MnCl2 and 53–59% for dithiothreitol. It was concluded that P. chrysogenum
can be further exploited in an enzyme production optimization process to increase xylanase
activity.
PB  - Belgrade : University, Faculty of Technology and Metallurgy
C3  - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
T1  - DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE
SP  - 38
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7017
ER  - 

@conference{
author = "Gazikalović, Ivana and Luković, Nevena and Bakrač, Jelena and Jakovetić Tanasković, Sonja and Mijalković, Jelena and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Utilization of agro-industrial byproducts represents a way to broaden the palette of
products derived from the less attractive and usually cheaper sources. The underutilized agroindustrial
byproducts have attracted attention in recent years due to their effect on the
environment. Wheat bran (WB) represents a byproduct of wheat industry and is a good
source of fiber. Valorization of industry byproducts leads to reduction in production cost of
enzymes due to high expenditure of expensive substrates required for microbial growth
during the production process. Hydrolytic enzyme xylanase which transforms xylan into
xylose is possible to produce using various microbial strains.
Production of xylanase was investigated via submerged fermentation by Penicillium
chrysogenum using a defined fermentation broth supplemented with adequate amount of WB
(1 and 2.5% (w/v)). Submerged fermentation was carried out in a shaking incubator (100 rpm,
30 °C, n=2) over the course of 10 days. Crude enzyme samples were investigated each day
for xylanase enzyme activity via 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars
using 1% (w/v) beechwood xylan solution in 50 mM Sodium Citrate buffer, pH 5.0 at 37 °C.
Maximum activity was achieved on the 4th (1% (w/v) WB) and 5th (2.5% (w/v) WB) day of
fermentation, 3.93±0.31 IU/ml and 4.48±0.067 IU/ml, respectively. pH (4–10) and
temperature (25–60 °C) optima were determined via DNS method, and the optimal conditions
were determined to be pH 5.0–5.5 and 37 °C. The influence of the addition of different metal
ions and reagents on the enzyme activity was determined. The most beneficial effect was
noted for the addition of MnCl2 and dithiothreitol. The increase of enzyme activities recorded
was 22–29% for MnCl2 and 53–59% for dithiothreitol. It was concluded that P. chrysogenum
can be further exploited in an enzyme production optimization process to increase xylanase
activity.",
publisher = "Belgrade : University, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023",
title = "DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE",
pages = "38",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7017"
}

Gazikalović, I., Luković, N., Bakrač, J., Jakovetić Tanasković, S., Mijalković, J., Šekuljica, N.,& Knežević-Jugović, Z.. (2023). DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
Belgrade : University, Faculty of Technology and Metallurgy., 38.
https://hdl.handle.net/21.15107/rcub_technorep_7017

Gazikalović I, Luković N, Bakrač J, Jakovetić Tanasković S, Mijalković J, Šekuljica N, Knežević-Jugović Z. DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:38.
https://hdl.handle.net/21.15107/rcub_technorep_7017 .

Gazikalović, Ivana, Luković, Nevena, Bakrač, Jelena, Jakovetić Tanasković, Sonja, Mijalković, Jelena, Šekuljica, Nataša, Knežević-Jugović, Zorica, "DETERMINING THE POTENTIAL OF SUBMERGED FERMENTATION ON WHEAT BRAN FOR PRODUCTION OF XYLANASE" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):38,
https://hdl.handle.net/21.15107/rcub_technorep_7017 .

TY  - CONF
AU  - Šekuljica, Nataša
AU  - Mijalković, Jelena
AU  - Jakovetić Tanasković, Sonja
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Knežević-Jugović, Zorica
PY  - 2023
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/7019
AB  - Processing conditions for the fabrication of soy protein concentrates (SPCs) have a
profound impact on the tightly packed, globular structure of soy proteins, which is reflected
in the weakening of structural and functional properties, limiting their use in food systems.
Many scholars have investigated the modification of soy protein, but this is the first time that
high-intensity ultrasound technology has been used to address its limitations through
improvement of the physicochemical properties of SPC. Therefore, the aim of this study was
to develop an ultrasound-based method capable of producing SPC with improved functional
properties making it a multifunctional ingredient for food systems intended for human
consumption. The effects of high-intensity ultrasonication (20 kHz; 30% for 0.5; 2; 5 or 10
min) on the solubility, emulsifying properties, hydrophobicity, oil and water binding
capacities and color of commercially available SPC were investigated.
Ultrasonic cavitation induced the restructuring of SPC, which was confirmed by
significant changes in functional and structural properties. After ultrasonic treatment (30%
amplitude for 5 min), the most significant shifts in solubility were observed. The emulsion
fabricated with this restructured SPC was firm, stable, without perceptible phase separation,
with emulsifying activity and emulsion stability of 1024.4 ± 10.6 m2/g and 836.3 ± 12.2 h,
correspondingly. Ultrasonic treatment of 30% amplitude for 2 min enabled SPC with best oil
(3.26 ± 0.4 goil/gprotein) and water binding capacity (5.04 ± 0.9 gwater/gprotein). Furthermore, the
results additionally revealed that with the increase in sonication time the surface
hydrophobicity of SPC increased first and then decreased. The value of a* and b* decreased
significantly with the ultrasonic treatment time increment, while lengthened ultrasonic
cavitation increased the L* value. In conclusion, the functional and structural improvement of
SPC endorsed the adequacy of ultrasonic cavitation in SPC modification.
PB  - Belgrade : University, Faculty of Technology and Metallurgy
C3  - Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
T1  - ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE
SP  - 80
UR  - https://hdl.handle.net/21.15107/rcub_technorep_7019
ER  - 

@conference{
author = "Šekuljica, Nataša and Mijalković, Jelena and Jakovetić Tanasković, Sonja and Gazikalović, Ivana and Luković, Nevena and Knežević-Jugović, Zorica",
year = "2023",
abstract = "Processing conditions for the fabrication of soy protein concentrates (SPCs) have a
profound impact on the tightly packed, globular structure of soy proteins, which is reflected
in the weakening of structural and functional properties, limiting their use in food systems.
Many scholars have investigated the modification of soy protein, but this is the first time that
high-intensity ultrasound technology has been used to address its limitations through
improvement of the physicochemical properties of SPC. Therefore, the aim of this study was
to develop an ultrasound-based method capable of producing SPC with improved functional
properties making it a multifunctional ingredient for food systems intended for human
consumption. The effects of high-intensity ultrasonication (20 kHz; 30% for 0.5; 2; 5 or 10
min) on the solubility, emulsifying properties, hydrophobicity, oil and water binding
capacities and color of commercially available SPC were investigated.
Ultrasonic cavitation induced the restructuring of SPC, which was confirmed by
significant changes in functional and structural properties. After ultrasonic treatment (30%
amplitude for 5 min), the most significant shifts in solubility were observed. The emulsion
fabricated with this restructured SPC was firm, stable, without perceptible phase separation,
with emulsifying activity and emulsion stability of 1024.4 ± 10.6 m2/g and 836.3 ± 12.2 h,
correspondingly. Ultrasonic treatment of 30% amplitude for 2 min enabled SPC with best oil
(3.26 ± 0.4 goil/gprotein) and water binding capacity (5.04 ± 0.9 gwater/gprotein). Furthermore, the
results additionally revealed that with the increase in sonication time the surface
hydrophobicity of SPC increased first and then decreased. The value of a* and b* decreased
significantly with the ultrasonic treatment time increment, while lengthened ultrasonic
cavitation increased the L* value. In conclusion, the functional and structural improvement of
SPC endorsed the adequacy of ultrasonic cavitation in SPC modification.",
publisher = "Belgrade : University, Faculty of Technology and Metallurgy",
journal = "Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023",
title = "ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE",
pages = "80",
url = "https://hdl.handle.net/21.15107/rcub_technorep_7019"
}

Šekuljica, N., Mijalković, J., Jakovetić Tanasković, S., Gazikalović, I., Luković, N.,& Knežević-Jugović, Z.. (2023). ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023
Belgrade : University, Faculty of Technology and Metallurgy., 80.
https://hdl.handle.net/21.15107/rcub_technorep_7019

Šekuljica N, Mijalković J, Jakovetić Tanasković S, Gazikalović I, Luković N, Knežević-Jugović Z. ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE. in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023. 2023;:80.
https://hdl.handle.net/21.15107/rcub_technorep_7019 .

Šekuljica, Nataša, Mijalković, Jelena, Jakovetić Tanasković, Sonja, Gazikalović, Ivana, Luković, Nevena, Knežević-Jugović, Zorica, "ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE" in Book of Abstracts / International Conference Biochemical Engineering and Biotechnology for Young Scientists, Belgrade, 2023 (2023):80,
https://hdl.handle.net/21.15107/rcub_technorep_7019 .

Knežević Jugović, Z., Gazikalović, I., Mijalković, J., Šekuljica, N., Luković, N.,& Culetu, A.. (2023). Нови безглутенски пекарски производи од модификованог пшеничног брашна. in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа
Београд : Центар за промоцију науке., 37.
https://hdl.handle.net/21.15107/rcub_technorep_7079

Knežević Jugović Z, Gazikalović I, Mijalković J, Šekuljica N, Luković N, Culetu A. Нови безглутенски пекарски производи од модификованог пшеничног брашна. in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа. 2023;:37.
https://hdl.handle.net/21.15107/rcub_technorep_7079 .

Knežević Jugović, Zorica, Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Culetu, Alina, "Нови безглутенски пекарски производи од модификованог пшеничног брашна" in ИГРАЈ за човечанство! : наука за свe : каталог изложбене поставке 65. Међународни сајам технике и техничких достигнућа (2023):37,
https://hdl.handle.net/21.15107/rcub_technorep_7079 .

TY  - CONF
AU  - Bakrač, Jelena
AU  - Gazikalović, Ivana
AU  - Luković, Nevena
AU  - Mijalković, Jelena
AU  - Šekuljica, Nataša
AU  - Knežević-Jugović, Zorica
PY  - 2022
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6082
AB  - The application of hydrolytic enzymes, such as xylanases, have proven to be very valuable in the industry. Their application ranges from paper industry, animal feed, food additives, silage and baking industry, and many others. These versatile enzymes were found to be produced by many microbial species. The aim of this research was to establish whether the fungi Thermomyces lanuginosus has xylanase production potential. 

The strain was screened for xylanase activity on a selective plate containing beech wood xylan. Production of xylanase enzyme was done by submerged fermentation (SMF) in wheat bran broth medium (WBBM) over a period of 10 days at 50 0C, by using wheat bran as a substrate. Xylanase activity of the produced enzyme was measured according to 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars for each day of fermentation. Total protein content was determined by Bradford method. Cellulase, mannanase, amylase and pectinase enzyme activities were determined by DNS assay, while protease activity was measured using azo-casein as substrate. The effect of substrate concentration on the enzyme activity was investigated by DNS method.

The maximum activity of 17.74 ± 0.48 IU/mL was reached on day 7 of fermentation. pH and temperature optimum were analyzed and it was determined that the optimum pH for the enzyme activity was 6, showing the high activity also in the pH range 5 - 7.5. Temperature optimum was 60 0C. The research has shown that the enzyme was stable even after 5 hours of incubation at optimal conditions, reaching maximum activity after 2 hours. In the presence of metal ion Mn2+ the activity of enzyme was increased. All other tested enzymes were found to be present in the crude enzyme extract. 

The tested strain T. lanuginosus is a good producer of xylanases, and may be used for hydrolysis of lignocellulosic waste materials. Due to its temperature stability and wide pH range of activity, it shows potential for application in many different industries.
PB  - Consulting and Training center KEY. Sv. Kiril i Metodij, 52-1/3, 1000 Skopje, Republic of Macedonia
C3  - Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022
T1  - Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus
EP  - 110
SP  - 109
UR  - https://hdl.handle.net/21.15107/rcub_technorep_6082
ER  - 

@conference{
author = "Bakrač, Jelena and Gazikalović, Ivana and Luković, Nevena and Mijalković, Jelena and Šekuljica, Nataša and Knežević-Jugović, Zorica",
year = "2022",
abstract = "The application of hydrolytic enzymes, such as xylanases, have proven to be very valuable in the industry. Their application ranges from paper industry, animal feed, food additives, silage and baking industry, and many others. These versatile enzymes were found to be produced by many microbial species. The aim of this research was to establish whether the fungi Thermomyces lanuginosus has xylanase production potential. 

The strain was screened for xylanase activity on a selective plate containing beech wood xylan. Production of xylanase enzyme was done by submerged fermentation (SMF) in wheat bran broth medium (WBBM) over a period of 10 days at 50 0C, by using wheat bran as a substrate. Xylanase activity of the produced enzyme was measured according to 3,5-dinitrosalicylic acid (DNS) assay for reducing sugars for each day of fermentation. Total protein content was determined by Bradford method. Cellulase, mannanase, amylase and pectinase enzyme activities were determined by DNS assay, while protease activity was measured using azo-casein as substrate. The effect of substrate concentration on the enzyme activity was investigated by DNS method.

The maximum activity of 17.74 ± 0.48 IU/mL was reached on day 7 of fermentation. pH and temperature optimum were analyzed and it was determined that the optimum pH for the enzyme activity was 6, showing the high activity also in the pH range 5 - 7.5. Temperature optimum was 60 0C. The research has shown that the enzyme was stable even after 5 hours of incubation at optimal conditions, reaching maximum activity after 2 hours. In the presence of metal ion Mn2+ the activity of enzyme was increased. All other tested enzymes were found to be present in the crude enzyme extract. 

The tested strain T. lanuginosus is a good producer of xylanases, and may be used for hydrolysis of lignocellulosic waste materials. Due to its temperature stability and wide pH range of activity, it shows potential for application in many different industries.",
publisher = "Consulting and Training center KEY. Sv. Kiril i Metodij, 52-1/3, 1000 Skopje, Republic of Macedonia",
journal = "Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022",
title = "Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus",
pages = "110-109",
url = "https://hdl.handle.net/21.15107/rcub_technorep_6082"
}

Bakrač, J., Gazikalović, I., Luković, N., Mijalković, J., Šekuljica, N.,& Knežević-Jugović, Z.. (2022). Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus. in Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022
Consulting and Training center KEY. Sv. Kiril i Metodij, 52-1/3, 1000 Skopje, Republic of Macedonia., 109-110.
https://hdl.handle.net/21.15107/rcub_technorep_6082

Bakrač J, Gazikalović I, Luković N, Mijalković J, Šekuljica N, Knežević-Jugović Z. Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus. in Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022. 2022;:109-110.
https://hdl.handle.net/21.15107/rcub_technorep_6082 .

Bakrač, Jelena, Gazikalović, Ivana, Luković, Nevena, Mijalković, Jelena, Šekuljica, Nataša, Knežević-Jugović, Zorica, "Production of xylanase using wheat bran by submerged fermentation by Thermomyces lanuginosus" in Book of abstracts/Congres on food quality and safety, health and nutrition - NUTRICON 2022 (2022):109-110,
https://hdl.handle.net/21.15107/rcub_technorep_6082 .