Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum

Tony Márcio Silva, Maurício de Oliveira, Alexandre Favarin Somera, João Atílio Jorge, Héctor Francico Terenzi, Maria de Lourdes T. M Polizeli, Luis Henrique Souza Guimarães
2011 Brazilian Journal of Microbiology  
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