| Registro completo |
| Provedor de dados: |
BJM
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| País: |
Brazil
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| Título: |
Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
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| Autores: |
Silva,Tony Márcio
Oliveira,Maurício de
Somera,Alexandre Favarin
Jorge,João Atílio
Terenzi,Héctor Francico
Polizeli,Maria de Lourdes T. M
Guimarães,Luis Henrique Souza
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| Data: |
2011-09-01
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| Ano: |
2011
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| Palavras-chave: |
Amylase
Penicillium purpurogenum
Submerged fermentation
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035
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| Editor: |
Sociedade Brasileira de Microbiologia
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| Relação: |
10.1590/S1517-83822011000300035
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| Formato: |
text/html
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| Fonte: |
Brazilian Journal of Microbiology v.42 n.3 2011
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| Direitos: |
info:eu-repo/semantics/openAccess
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