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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Библиографические подробности
Главные авторы: 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
Формат: Artigo
Язык:Inglês
Опубликовано: Sociedade Brasileira de Microbiologia 2011
Предметы:
Environmental Microbiology
Online-ссылка: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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