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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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| Główni autorzy: | , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Sociedade Brasileira de Microbiologia
2011
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| Hasła przedmiotowe: | |
| Dostęp online: | 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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