Production of amylase by a submerged culture ofAspergillus wentii |
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Authors: | S Sinha S L Chakrabarty |
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Institution: | (1) Department of Microbiology, Bose Institute, 700009 Calcutta, India |
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Abstract: | Soluble starch was hydrolysed to maltose byAspergillus wentii Wehmer (IMI 17295). Studies on nutritional requirements ofAspergillus wentii for production of amylase revealed that the optimum conditions were achieved in fermentation culture medium containing 1%
starch, and incubated at 20 °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. |
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