|
|
|
|
|
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. |
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 |
Palavras-chave: Amylase; Penicillium purpurogenum; Submerged fermentation. |
Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035 |
| |
|
|
|