Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
AUTOR(ES)
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
FONTE
Brazilian Journal of Microbiology
DATA DE PUBLICAÇÃO
2011-09
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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