Production of amylase by a submerged culture ofAspergillus wentii
Copyright policy )Production of amylase by a submerged culture ofAspergillus wentii
Soluble starch was hydrolysed to maltose by Aspergillus wentii Wehmer (IMI 17295). Studies on nutritional requirements of Aspergillus wentii for production of amylase revealed that the optimum conditions were achieved in fermentation culture medium containing 1% starch, and incubated at 20 degrees C for 3 days at pH 6.0. Tryptophan was the best nitrogen source. The amylase activity was completely inhibited when 1 mM sodium iodoacetate was incorporated into the medium. With 10 mM sodium citrate the amylase activity was increased from 3.51 to 6.0 mg/ml.
- Bose Institute India
Aspergillus, Hydrolysis, Amylases, Fermentation, Temperature, Tryptophan, Starch, Hydrogen-Ion Concentration, Maltose
Aspergillus, Hydrolysis, Amylases, Fermentation, Temperature, Tryptophan, Starch, Hydrogen-Ion Concentration, Maltose
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