Production of amylases by Aspergillus tamarii

• Autor(a) principal: Moreira,Fabiana Guillen
• Data de Publicação: 1999
• Outros Autores: Lima,Francieli Arrias de, Pedrinho,Sophia Renata Fazzano, Lenartovicz,Veridiana, Souza,Cristina Giatti Marques de, Peralta,Rosane Marina
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista de Microbiologia
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000200014
• topic: <FONT FACE=Symbol>a</FONT>-amylase; Aspergillus tamarii; glucoamylase

A strain of Aspergillus tamarii, a filamentous fungus isolated from soil, was able to produce both <FONT FACE="Symbol">a</FONT>-amylase and glucoamylase activities in mineral media supplemented with 1% (w/v) starch or maltose as the carbon source. Static cultivation led to significantly higher yields than those obtained using shaking culture. The production of amylases was tolerant to a wide range of initial culture pH values (from 4 to 10) and temperature (from 25 to 42oC). Two amylases, one <FONT FACE="Symbol">a</FONT>-amylase and one glucoamylase, were separated by ion exchange chromatography. Both partially purified enzymes had optimal activities at pH values between 4.5 and 6.0 and were stable under acid conditions (pH 4.0-7.0). The enzymes exhibited optimal activities at temperatures between 50o and 60o C and were stable for more than ten hours at 55oC.