Data/hora: 10/06/2024 11:16:11

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Thermal stability of xylanases produced by Aspergillus awamori	
Autores: 	Lemos,Judith Liliana Solórzano; Bon,Elba P.S.; Santana,Maria de Fátima Ebole; Pereira Junior,Nei.	
Data: 	2000-09-01	
Ano: 	2000	
Palavras-chave: 	Aspergillus awamori; Thermostability; Xylanases.	
Resumo: 	The effect of temperature on the activity and stability of endoxylanase and beta-xylosidase from Aspergillus awamori was investigated. The growth of A. awamori in milled sugar cane bagasse produced predominantly extracellular endoxylanase (30 U/ml) and lower amounts of beta-xylosidase (1.3 U/ml). Grown in sugar cane bagasse as the principal carbon source, the microorganism produced a quite stable beta-xylosidase in a temperature range of 35-55°C, but it exhibited a lower thermostable endoxylanase. The thermostability of endoxylanase was enhanced through addition of polyhydric alcohols, mainly 2 M xylitol and sorbitol solutions. Particular stability upon storage (100%) was found for endoxylanase at -4°C for 165 days. Yet for beta-xylosidase, an activity decrease of approximately 20% was observed during the first 15 days of storage, maintaining roughly 75% of initial activity until the end of the experiment.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000300010	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-83822000000300010	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.31 n.3 2000	
Fonte: 	info:eu-repo/semantics/openAccess