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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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
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author 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
author_facet 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
author_sort Silva, Tony Márcio
collection PubMed
description 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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spelling pubmed-37687922013-09-12 Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum 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 Braz J Microbiol Environmental Microbiology 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. Sociedade Brasileira de Microbiologia 2011 2011-09-01 /pmc/articles/PMC3768792/ /pubmed/24031732 http://dx.doi.org/10.1590/S1517-838220110003000035 Text en © Sociedade Brasileira de Microbiologia http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License
spellingShingle Environmental Microbiology
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
Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_full Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_fullStr Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_full_unstemmed Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_short Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_sort thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus penicillium purpurogenum
topic Environmental Microbiology
url 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
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