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The use of sorghum for thermostable amylase production from Thermoactinomyces thalpophilus
Author(s) -
Uguru G.C.,
Akinyanju J.A.,
Sani A.
Publication year - 1997
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1997.00158.x
Subject(s) - library science , biological sciences , sociology , microbiology and biotechnology , biology , computer science
Thermoactinomyces thalpophilus isolated from flour mill wastes was found to produce extracellular amylase in shake flask cultures using sorghum as carbon source. Sorghum in mineral salts medium significantly supported a higher rate of amylase synthesis by the organism than soluble starch, giving peak amylase activity at the stationary phase. The optimum temperature and pH of the enzyme was 90°C and 5·0, respectively, with more than 50% enzyme activity retained at 100°C (30 min).