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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Detalhes bibliográficos
Main Authors: 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: Artigo
Idioma:Inglês
Publicado em: Sociedade Brasileira de Microbiologia 2011
Assuntos:
Environmental Microbiology
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3768792/
https://ncbi.nlm.nih.gov/pubmed/24031732
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838220110003000035
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