Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum

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 30°C for 144 hours. The optimum pH and temperature a...

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Detalles Bibliográficos
Autores principales: Silva, Tony Márcio, de Oliveira, Maurício, Somera, Alexandre Favarin, Jorge, João Atílio, Terenzi, Héctor Francico, de Lourdes T. M. Polizeli, Maria, Guimarães, Luis Henrique Souza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2011
Materias:
Environmental Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3768792/
https://www.ncbi.nlm.nih.gov/pubmed/24031732
http://dx.doi.org/10.1590/S1517-838220110003000035
Descripción
Sumario: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 30°C for 144 hours. The optimum pH and temperature activities were 5.0 and 65°C, respectively. The enzyme presented a half-life (t(50)) of 60 min, at 65°C. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.

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