Effect of various flours on the production of thermostable β-amylase and pullulanase by Clostridium thermosulfurogenes SV2

被引：15
|
作者：
Ramesh, B [1 ]
Reddy, PRM [1 ]
Seenayya, G [1 ]
Reddy, G [1 ]
机构：
[1] Osmania Univ, Dept Microbiol, Hyderabad 500007, Andhra Pradesh, India
来源：
BIORESOURCE TECHNOLOGY | 2001年 / 76卷 / 02期
关键词：
Clostridium thermosulfurogenes; thermostable beta-amylase; thermostable pullulanase; potato flour; PYE basal medium;
D O I：
10.1016/S0960-8524(00)00082-1
中图分类号：
S2 [农业工程];
学科分类号：
0828 ;
摘要：
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. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：169 / 171
页数：3
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