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

Detalhes bibliográficos
Autor(a) principal: Silva,Tony Márcio
Data de Publicação: 2011
Outros Autores: Oliveira,Maurício de, Somera,Alexandre Favarin, Jorge,João Atílio, Terenzi,Héctor Francico, Polizeli,Maria de Lourdes T. M, Guimarães,Luis Henrique Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Microbiology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035
Resumo: 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 30ºC for 144 hours. The optimum pH and temperature activities were 5.0 and 65ºC, respectively. The enzyme presented a half-life (t50) of 60 min, at 65ºC. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.
id SBM-1_1f1ba2140fb7ba298c892656a388e096
oai_identifier_str oai:scielo:S1517-83822011000300035
network_acronym_str SBM-1
network_name_str Brazilian Journal of Microbiology
repository_id_str
spelling Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenumamylasePenicillium purpurogenumsubmerged fermentationThe 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 30ºC for 144 hours. The optimum pH and temperature activities were 5.0 and 65ºC, respectively. The enzyme presented a half-life (t50) of 60 min, at 65ºC. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.Sociedade Brasileira de Microbiologia2011-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035Brazilian Journal of Microbiology v.42 n.3 2011reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822011000300035info:eu-repo/semantics/openAccessSilva,Tony MárcioOliveira,Maurício deSomera,Alexandre FavarinJorge,João AtílioTerenzi,Héctor FrancicoPolizeli,Maria de Lourdes T. MGuimarães,Luis Henrique Souzaeng2011-12-21T00:00:00Zoai:scielo:S1517-83822011000300035Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2011-12-21T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false
dc.title.none.fl_str_mv Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
spellingShingle Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
Silva,Tony Márcio
amylase
Penicillium purpurogenum
submerged fermentation
title_short Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_full Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_fullStr Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_full_unstemmed Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
title_sort Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum
author Silva,Tony Márcio
author_facet Silva,Tony Márcio
Oliveira,Maurício de
Somera,Alexandre Favarin
Jorge,João Atílio
Terenzi,Héctor Francico
Polizeli,Maria de Lourdes T. M
Guimarães,Luis Henrique Souza
author_role author
author2 Oliveira,Maurício de
Somera,Alexandre Favarin
Jorge,João Atílio
Terenzi,Héctor Francico
Polizeli,Maria de Lourdes T. M
Guimarães,Luis Henrique Souza
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Silva,Tony Márcio
Oliveira,Maurício de
Somera,Alexandre Favarin
Jorge,João Atílio
Terenzi,Héctor Francico
Polizeli,Maria de Lourdes T. M
Guimarães,Luis Henrique Souza
dc.subject.por.fl_str_mv amylase
Penicillium purpurogenum
submerged fermentation
topic amylase
Penicillium purpurogenum
submerged fermentation
description 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 30ºC for 144 hours. The optimum pH and temperature activities were 5.0 and 65ºC, respectively. The enzyme presented a half-life (t50) of 60 min, at 65ºC. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000300035
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S1517-83822011000300035
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
publisher.none.fl_str_mv Sociedade Brasileira de Microbiologia
dc.source.none.fl_str_mv Brazilian Journal of Microbiology v.42 n.3 2011
reponame:Brazilian Journal of Microbiology
instname:Sociedade Brasileira de Microbiologia (SBM)
instacron:SBM
instname_str Sociedade Brasileira de Microbiologia (SBM)
instacron_str SBM
institution SBM
reponame_str Brazilian Journal of Microbiology
collection Brazilian Journal of Microbiology
repository.name.fl_str_mv Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)
repository.mail.fl_str_mv bjm@sbmicrobiologia.org.br||mbmartin@usp.br
_version_ 1752122203910963200

Registros relacionados