scholarly journals INFLUENCE OF PHOSPHATE CONCENTRATIONS ON GLUCOAMYLASE PRODUCTION BY Aspergillus awamori IN SUBMERGED CULTURE

1997 ◽  
Vol 14 (4) ◽  
pp. 389-393 ◽  
Author(s):  
J.M. Zaldivar-Aguero ◽  
A.C. Badino Jr. ◽  
P.R. Vilaça ◽  
M.C.R. Facciotti ◽  
W. Schmidell
Author(s):  
I Nuryana ◽  
U Perwitasari ◽  
J Mawey ◽  
J Ngangi ◽  
E Moko ◽  
...  

2003 ◽  
Vol 58 (9-10) ◽  
pp. 708-712 ◽  
Author(s):  
Telma Elita Bertolin ◽  
Willibaldo Schmidell ◽  
Alfredo E. Maiorano ◽  
Janice Casara ◽  
Jorge A. V. Costa

AbstractIt was the objective of the present study to increase the production of glucoamylase by Aspergillus awamori through solid state fermentation, using wheat bran as the main carbon source and (NH4)2SO4, urea, KH2PO4, glucose, maltose and starch as additional nitrogen, phosphorus, and carbon sources. The production of glucoamylase is strongly influenced by N and C sources. A 100% increase was observed when the (NH4)2SO4 was replaced by urea, with C/N = 4.8, using maltose as the additional carbon source. C/P ratios in a range of 5.1 to 28.7 did not induce glucoamylase production under the studied conditions.


1982 ◽  
Vol 45 (7) ◽  
pp. 586-589 ◽  
Author(s):  
VILAS P. SINKAR ◽  
NORMAN F. LEWIS

A newly isolated indigenous fungus, Aspergillus niger #57 was found to be a prolific producer of glucoamylase. Stationary cultivation led to significantly higher yields than those obtained using submerged culture. The crude enzyme exhibited temperature and pH optima of 60°C and 4.0, respectively.


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