Data/hora: 03/06/2024 10:55:41

Provedor de dados: 	58	
País: 	Brazil	
Título: 	Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum	
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.	
Data: 	2011-09-01	
Ano: 	2011	
Palavras-chave: 	Amylase; Penicillium purpurogenum; Submerged fermentation.	
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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035	
Editor: 	Sociedade Brasileira de Microbiologia	
Relação: 	10.1590/S1517-83822011000300035	
Formato: 	text/html	
Fonte: 	Brazilian Journal of Microbiology  v.42 n.3 2011	
Fonte: 	info:eu-repo/semantics/openAccess