Thermostable saccharogenic amylase produced under submerged fermentation by filamentous fungus Penicillium purpurogenum

Márcio Silva, Tonyde Oliveira, MaurícioFavarin Somera, AlexandreAtílio Jorge, JoãoFrancico Terenzi, Héctorde Lourdes T. M Polizeli, MariaHenrique Souza Guimarães, Luis

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 30ºC for 144 hours. The optimum pH and temperature activities were 5.0 and 65ºC, respectively. The enzyme presented a half-life (t50) of 60 min, at 65ºC. Only glucose was detected after 24 hours of reaction using soluble starch as substrate.

1. amylase
2. Penicillium purpurogenum
3. enbmerged fermentation