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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Autori principali: 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
Natura: Artigo
Lingua:Inglês
Pubblicazione: Sociedade Brasileira de Microbiologia 2011
Soggetti:
Environmental Microbiology
Accesso 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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