Revista de Microbiologia
versión impresa ISSN 0001-3714
MOREIRA, Fabiana Guillen et al. Production of amylases by Aspergillus tamarii. Rev. Microbiol. [online]. 1999, vol.30, n.2, pp.157-162. ISSN 0001-3714. http://dx.doi.org/10.1590/S0001-37141999000200014.
A strain of Aspergillus tamarii, a filamentous fungus isolated from soil, was able to produce both a-amylase and glucoamylase activities in mineral media supplemented with 1% (w/v) starch or maltose as the carbon source. Static cultivation led to significantly higher yields than those obtained using shaking culture. The production of amylases was tolerant to a wide range of initial culture pH values (from 4 to 10) and temperature (from 25 to 42oC). Two amylases, one a-amylase and one glucoamylase, were separated by ion exchange chromatography. Both partially purified enzymes had optimal activities at pH values between 4.5 and 6.0 and were stable under acid conditions (pH 4.0-7.0). The enzymes exhibited optimal activities at temperatures between 50o and 60o C and were stable for more than ten hours at 55oC.
Palabras clave : a-amylase; Aspergillus tamarii; glucoamylase.