Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
Braz. j. microbiol
;
42(3): 1136-1140, July-Sept. 2011. ilus
Artículo
en Inglés
| LILACS
| ID: lil-607545
ABSTRACT
The effect of several nutritional and environmental parameters on Penicillium purpurogenum growth and sacharogenic amylase production was analyzed. High enzyme levels (68.2 U mg-1) were obtained with Khanna medium at initial pH 6.0, incubated at 30ºC for 144 hours. The optimum pH and temperature activities were 5.0 and 65ºC, respectively. The enzyme presented a half-life (t50) of 60 min, at 65ºC. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Penicillium
/
Fermentación
/
Amilasas
Idioma:
Inglés
Revista:
Braz. j. microbiol
Asunto de la revista:
Microbiologia
Año:
2011
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Universidade de São Paulo/BR
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