title: Effect of various flours on the production of thermostable beta-amylase and pullulanase by Clostridium thermosulfurogenes SV2.
abstract: The effects of various flours on production of thermostable beta-amylase and pullulanase using Clostridium thermosulfurogenes SV2 was studied in submerged fermentation. Among the flours added to PYE basal medium, potato flour was the best substrate for enzyme production, and under optimal conditions C. thermosulfurogenes SV2 produced 0.87 and 0.98 U of thermostable beta-amylase and pullulanase, respectively, per ml culture broth.
authors.affiliation: Department of Microbiology, Osmania University, Hyderabad 500007, A.P., India.
authors.forename: B
authors.initials: B
authors.lastname: Ramesh
authors.forename: P R
authors.initials: PR
authors.lastname: Reddy
authors.forename: G
authors.initials: G
authors.lastname: Seenayya
authors.forename: G
authors.initials: G
authors.lastname: Reddy
mesh_terms: D018533:Biomass; D001709:Biotechnology; D003013:Clostridium / Q000201:enzymology* / Q000254:growth & development; D003470:Culture Media; D004795:Enzyme Stability; D005285:Fermentation; D005433:Flour; D006026:Glycoside Hydrolases / Q000096:biosynthesis*; D013696:Temperature; D001614:beta-Amylase / Q000096:biosynthesis*
chemical_list: D003470:Culture Media; D006026:Glycoside Hydrolases; D001614:beta-Amylase; C100181:pullulanase