Production and Purification of Thermostable Amylase and Protease of Thermomonospora viridis.

Abstract:

:Maximum yields of amylase were produced by the thermophilic actinomycete Thermomonospora viridis in a modified Simpson and McCoy medium containing 1.5% corn starch and 0.5% mycological peptone with an initial pH 7.0. Best yields of amylase were obtained after incubation for 48 h, when the pH of the medium had risen to 8.2. Amylase was purified 313-fold by precipitation with n-propyl alcohol, dialysis against tap water, adsorption on Ca(3)(PO(4))(2), and fractionation on Sephadex G-100. Protease was produced in nutrient broth containing 0.5% starch and 1.0% corn steep liquor and at an initial pH 7.0. Maximum yields of protease were produced after 42 h. The protease was purified 54-fold by precipitation with n-propyl alcohol, dialysis against tap water, adsorption on Ca(3)(PO(4))(2), and fractionation on Sephadex G-200.

journal_name

Appl Environ Microbiol

authors

Upton ME,Fogarty WM

doi

10.1128/AEM.33.1.59-64.1977

keywords:

subject

Has Abstract

pub_date

1977-01-01 00:00:00

pages

59-64

issue

1

eissn

0099-2240

issn

1098-5336

journal_volume

33

pub_type

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