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

Márcio Silva, Tony; de Oliveira, Maurício; Favarin Somera, Alexandre; Atílio Jorge, João; Francico Terenzi, Héctor; de Lourdes T. M Polizeli, Maria; Henrique Souza Guimarães, Luis.
Braz. J. Microbiol.; 42(3)2011.
Artigo em Inglês | VETINDEX | ID: vti-444760

Resumo

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.
Biblioteca responsável: BR68.1