Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation

The effects of catabolite repression of initial glucose on the synthesis of α-amylase from Penicillium chrysogenum and Penicillium griseofulvum were investigated under solid-state fermentation (SSF) and submerged fermentation (SmF) systems. The results obtained from either fermentation were compared...

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Autores principales: Ertan (İnceoğlu), Figen, Balkan, Bilal, Yarkın, Zehra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2014
Materias:
Articles; Food Biotechnology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433888/
https://www.ncbi.nlm.nih.gov/pubmed/26019493
http://dx.doi.org/10.1080/13102818.2014.901670
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author Ertan (İnceoğlu), Figen
Balkan, Bilal
Yarkın, Zehra
author_facet Ertan (İnceoğlu), Figen
Balkan, Bilal
Yarkın, Zehra
author_sort Ertan (İnceoğlu), Figen
collection PubMed
description The effects of catabolite repression of initial glucose on the synthesis of α-amylase from Penicillium chrysogenum and Penicillium griseofulvum were investigated under solid-state fermentation (SSF) and submerged fermentation (SmF) systems. The results obtained from either fermentation were compared with each other. In the SmF system, initial glucose concentration above 10 mg/mL completely repressed the production of α-amylase from P. chrysogenum and P. griseofulvum. However, the repression in the SSF system was not complete, even when the glucose level was raised to 160 mg/g.
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spelling pubmed-44338882015-05-25 Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation Ertan (İnceoğlu), Figen Balkan, Bilal Yarkın, Zehra Biotechnol Biotechnol Equip Articles; Food Biotechnology The effects of catabolite repression of initial glucose on the synthesis of α-amylase from Penicillium chrysogenum and Penicillium griseofulvum were investigated under solid-state fermentation (SSF) and submerged fermentation (SmF) systems. The results obtained from either fermentation were compared with each other. In the SmF system, initial glucose concentration above 10 mg/mL completely repressed the production of α-amylase from P. chrysogenum and P. griseofulvum. However, the repression in the SSF system was not complete, even when the glucose level was raised to 160 mg/g. Taylor & Francis 2014-01-02 2014-06-04 /pmc/articles/PMC4433888/ /pubmed/26019493 http://dx.doi.org/10.1080/13102818.2014.901670 Text en © 2014 The Author(s). Published by Taylor & Francis. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. The moral rights of the named author(s) have been asserted.
spellingShingle Articles; Food Biotechnology
Ertan (İnceoğlu), Figen
Balkan, Bilal
Yarkın, Zehra
Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation
title Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation
title_full Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation
title_fullStr Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation
title_full_unstemmed Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation
title_short Determination of the effects of initial glucose on the production of α-amylase from Penicillium sp. under solid-state and submerged fermentation
title_sort determination of the effects of initial glucose on the production of α-amylase from penicillium sp. under solid-state and submerged fermentation
topic Articles; Food Biotechnology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4433888/
https://www.ncbi.nlm.nih.gov/pubmed/26019493
http://dx.doi.org/10.1080/13102818.2014.901670
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