Effect of various flours on the production of thermostable beta-amylase and pullulanase by Clostridium thermosulfurogenes SV2

Authors
Ramesh, B Reddy, PRM Seenayya, G Reddy, G
Citation
B. Ramesh et al., Effect of various flours on the production of thermostable beta-amylase and pullulanase by Clostridium thermosulfurogenes SV2, BIORES TECH, 76(2), 2001, pp. 169-171
Citations number
15
Categorie Soggetti
Biotecnology & Applied Microbiology
Journal title
BIORESOURCE TECHNOLOGY
ISSN journal
09608524 → ACNP
Volume
76
Issue
2
Year of publication
2001
Pages
169 - 171
Database
ISI
SICI code
0960-8524(200101)76:2<169:EOVFOT>2.0.ZU;2-P
Abstract
The effects of various flours on production of thermostable beta -amylase a nd pullulanase using Clostridium thermosulfurogenes SV2 was studied in subm erged fermentation. Among the flours added to PYE basal medium, potato flou r was the best substrate for enzyme production, and under optimal condition s C. thermosulfurogenes SV2 produced 0.87 and 0.98 U of thermostable beta - amylase and pullulanase, respectively, per ml culture broth. (C) 2000 Elsev ier Science Ltd. All rights reserved.