Optimum culture conditions for the production of the extracellular pullulanase of Thermoactinomyces thalpophilus

Abstract

The production of the thermostable pullulanase of Thermoactinomyces thalpophilus isolated from cow dung was studied in shake-flask cultures. Maximum production of pullulanase was obtained with 5% (w/v) soybean meal, 2% (w/v) yam starch, and Sr²⁺, at an initial culture pH of 5·0. The time-course of the synthesis of pullulanase indicated maximum production of the enzyme at 36 h, corresponding with the culture pH of 6·2.