Premium
Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
Author(s) -
Castro Guillermo R.,
Baigorí Mario D.,
Méndez Beatriz S.,
Siñeriz Faustino
Publication year - 1993
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.280580311
Subject(s) - pullulanase , bacillus amyloliquefaciens , amylase , enzyme , chemistry , dilution , food science , yield (engineering) , biochemistry , fermentation , materials science , physics , metallurgy , thermodynamics
Bacillus amyloliquefaciens MIR‐41 produces three exocellular amylolytic enzymes: α‐amylase, pullulanase and α‐glucosidase. Physicochemical factors such as pH and/or temperature may affect the enzyme yield. Continuous culture at a dilution rate of 0.15 h −1 demonstrated that the maximum production of α‐amylase and α‐glucosidase occurred at 36°C and pH 6.8 and of pullulanase at 44°C and pH 5.6. The results indicated that combinations of temperature and pH might be used for the production of crude extracts of α‐amylase or pullulanase.