BioChem - DOS

Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum

Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]

Silva, Tony Má rcio; de Oliveira, Maurí cio; Somera, Alexandre Favarin; Jorge, Joã o Atí lio; Terenzi, Hé ctor Francico; de Lourdes T. M. Polizeli, Maria; Guimarã es, Luis Henrique Souza

<P>The effect of several nutritional and environmental parameters on <I>Penicillium purpurogenum</I> growth and sacharogenic amylase production was analyzed. High enzyme levels (68.2 U mg<SUP>&#x2212;1</SUP>) were obtained with Khanna medium at initial pH 6.0, incubated at 30°C for 144 hours. The optimum pH and temperature activities were 5.0 and 65°C, respectively. The enzyme presented a half-life (t<SUB>50</SUB>) of 60 min, at 65°C. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.</P>

2011

Sociedade Brasileira de Microbiologia

cc-by-nc

1517-8382

1678-4405

42

3

pp.1136-1140

10.1590/s1517-83822011000300035

http://click.ndsl.kr/servlet/OpenAPIDetailView?keyValue=05787966&target=NART&cn=NART74489535

http://www.scielo.br/pdf/bjm/v42n3/v42n3a35.pdf

amylase; Penicillium purpurogenum; submerged fermentation