Production and Purification of Thermostable Amylase and Protease of Thermomonospora viridis

Maximum yields of amylase were produced by the thermophilic actinomycete Thermomonospora viridis in a modified Simpson and McCoy medium containing 1.5% corn starch and 0.5% mycological peptone with an initial pH 7.0. Best yields of amylase were obtained after incubation for 48 h, when the pH of the...

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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Upton, Mary E., Fogarty, William M.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1977
Assuntos:	Metabolism and Products
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC170574/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345190/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.33.1.59-64.1977
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