title: Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum.
abstract: 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 (t50) of 60 min, at 65°C. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.
authors.affiliation: Departamento de Biologia, Faculdade de Filosofia, Ciências e Letras de Ribeirão Preto, Universidade de São Paulo , Ribeirão Preto, SP , Brasil.
authors.forename: Tony Márcio
authors.initials: TM
authors.lastname: Silva
authors.forename: Maurício
authors.initials: M
authors.lastname: de Oliveira
authors.forename: Alexandre Favarin
authors.initials: AF
authors.lastname: Somera
authors.forename: João Atílio
authors.initials: JA
authors.lastname: Jorge
authors.forename: Héctor Francico
authors.initials: HF
authors.lastname: Terenzi
authors.forename: Maria
authors.initials: M
authors.lastname: de Lourdes T M Polizeli
authors.forename: Luis Henrique Souza
authors.initials: LH
authors.lastname: Guimarães
keywords: Penicillium purpurogenum; amylase; submerged fermentation
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