Effect of pH on isoamylase production by Pseudomonas amyloderamosa WU 5315 |
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Authors: | Dong-Her Wu Chiou-Yen Wen Long-Liu Lin Wen-Shen Chu Wen-Hwei Hsu |
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Affiliation: | Food Industry Research and Development Institute, Hsinchu, Taiwan, Republic of China |
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Abstract: | The isoamylase activity of Pseudomonas amyloderamosa WU 5315 was stable over the pH range from 5.5 to 6.25 while only about 30% of the activity remained at pH 6.5. Low isoamylase activity (418 U ml-1) was produced by the cells grown at high pH. Activity reached almost 3000 U ml-1 when pH was kept below 6.0 during the fermentation. With 1% glucose plus 2% maltose instead of 3% maltose as carbon source, however, no pH control was required and the isoamylase activity of Ps. amyloderamosa WU 5315 increased to 3400 U ml-1. |
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