influence of phosphate concentrations on glucoamylase production by aspergillus awamori in submerged culture

Clicks: 145
ID: 135957
1997
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Abstract
The aim of this work was to study the influence of phosphate concentrations on glucoamylase production by the fungus Aspergillus awamori. In culture media containing cassava flour, different levels of phosphates were tested and the fungal responses to increasing levels (whether or not coupled to pH adjustment throughout the run) were assessed in terms of the resulting glucoamylase production. Phosphate increments, associated with pH readjustments throughout the run, yielded around 1,200 U/L of quite stable glucoamylase activity in the broth, while under a conventional condition (low phosphate without pH readjustment), enzymatic activity was around 350 U/L, which decayed dramatically towards the end of the cultivation
Reference Key
zaldivar-aguero1997brazilianinfluence Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;J.M. Zaldivar-Aguero;A.C. Badino Jr.;P.R. Vilaça;M.C.R. Facciotti;W. Schmidell
Journal database and network journal
Year 1997
DOI
10.1590/S0104-66321997000400014
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