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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 activities were 5.0 and 65°C, respectively. The enzyme presented a half-life (t 50 ) of 60 min, at 65ºC. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.doi:10.1590/s1517-83822011000300035 fatcat:7v2yh2nzzba5xguznlnszsn43e