Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41

Bacillus amyloliquefaciens MIR‐41 produces three exocellular amylolytic enzymes: α‐amylase, pullulanase and α‐glucosidase. Physicochemical factors such as pH and/or temperature may affect the enzyme yield. Continuous culture at a dilution rate of 0.15 h−1 demonstrated that the maximum production of...

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Autores principales:	Castro, G.R., Baigorí, M.D., Méndez, B.S., Siñeriz, F.
Formato:	JOUR
Materias:	Bacillus amyloliquefaciens continuous culture enzyme production pullulanase α‐amylase α‐glucosidase alpha glucosidase amylase article bacillus amyloliquefaciens chemical analysis enzyme synthesis nonhuman ph temperature sensitivity
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_02682575_v58_n3_p277_Castro
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_02682575_v58_n3_p277_Castro
record_format	dspace
spelling	todo:paper_02682575_v58_n3_p277_Castro2023-10-03T15:13:58Z Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41 Castro, G.R. Baigorí, M.D. Méndez, B.S. Siñeriz, F. Bacillus amyloliquefaciens continuous culture enzyme production pullulanase α‐amylase α‐glucosidase alpha glucosidase amylase pullulanase article bacillus amyloliquefaciens chemical analysis continuous culture enzyme synthesis nonhuman ph temperature sensitivity Bacillus amyloliquefaciens MIR‐41 produces three exocellular amylolytic enzymes: α‐amylase, pullulanase and α‐glucosidase. Physicochemical factors such as pH and/or temperature may affect the enzyme yield. Continuous culture at a dilution rate of 0.15 h−1 demonstrated that the maximum production of α‐amylase and α‐glucosidase occurred at 36°C and pH 6.8 and of pullulanase at 44°C and pH 5.6. The results indicated that combinations of temperature and pH might be used for the production of crude extracts of α‐amylase or pullulanase. Copyright © 1993 Society of Chemical Industry Fil:Castro, G.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Méndez, B.S. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Siñeriz, F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02682575_v58_n3_p277_Castro
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Bacillus amyloliquefaciens continuous culture enzyme production pullulanase α‐amylase α‐glucosidase alpha glucosidase amylase pullulanase article bacillus amyloliquefaciens chemical analysis continuous culture enzyme synthesis nonhuman ph temperature sensitivity
spellingShingle	Bacillus amyloliquefaciens continuous culture enzyme production pullulanase α‐amylase α‐glucosidase alpha glucosidase amylase pullulanase article bacillus amyloliquefaciens chemical analysis continuous culture enzyme synthesis nonhuman ph temperature sensitivity Castro, G.R. Baigorí, M.D. Méndez, B.S. Siñeriz, F. Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
topic_facet	Bacillus amyloliquefaciens continuous culture enzyme production pullulanase α‐amylase α‐glucosidase alpha glucosidase amylase pullulanase article bacillus amyloliquefaciens chemical analysis continuous culture enzyme synthesis nonhuman ph temperature sensitivity
description	Bacillus amyloliquefaciens MIR‐41 produces three exocellular amylolytic enzymes: α‐amylase, pullulanase and α‐glucosidase. Physicochemical factors such as pH and/or temperature may affect the enzyme yield. Continuous culture at a dilution rate of 0.15 h−1 demonstrated that the maximum production of α‐amylase and α‐glucosidase occurred at 36°C and pH 6.8 and of pullulanase at 44°C and pH 5.6. The results indicated that combinations of temperature and pH might be used for the production of crude extracts of α‐amylase or pullulanase. Copyright © 1993 Society of Chemical Industry
format	JOUR
author	Castro, G.R. Baigorí, M.D. Méndez, B.S. Siñeriz, F.
author_facet	Castro, G.R. Baigorí, M.D. Méndez, B.S. Siñeriz, F.
author_sort	Castro, G.R.
title	Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
title_short	Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
title_full	Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
title_fullStr	Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
title_full_unstemmed	Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41
title_sort	effects of ph and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens mir‐41
url	http://hdl.handle.net/20.500.12110/paper_02682575_v58_n3_p277_Castro
work_keys_str_mv	AT castrogr effectsofphandtemperatureonthecontinuousproductionofamylolyticenzymesbybacillusamyloliquefaciensmir41 AT baigorimd effectsofphandtemperatureonthecontinuousproductionofamylolyticenzymesbybacillusamyloliquefaciensmir41 AT mendezbs effectsofphandtemperatureonthecontinuousproductionofamylolyticenzymesbybacillusamyloliquefaciensmir41 AT sinerizf effectsofphandtemperatureonthecontinuousproductionofamylolyticenzymesbybacillusamyloliquefaciensmir41
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Effects of pH and temperature on the continuous production of amylolytic enzymes by bacillus amyloliquefaciens MIR‐41

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