{"title":"嗜thalophilus热放线菌胞外普鲁兰酶的最佳培养条件","authors":"F.J.C. Odibo , S.K.C. Obi","doi":"10.1016/0269-7483(90)90068-4","DOIUrl":null,"url":null,"abstract":"<div><p>The production of the thermostable pullulanase of <em>Thermoactinomyces thalpophilus</em> 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 Sr<sup>2+</sup>, 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.</p></div>","PeriodicalId":100177,"journal":{"name":"Biological Wastes","volume":"32 1","pages":"Pages 9-15"},"PeriodicalIF":0.0000,"publicationDate":"1990-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1016/0269-7483(90)90068-4","citationCount":"3","resultStr":"{\"title\":\"Optimum culture conditions for the production of the extracellular pullulanase of Thermoactinomyces thalpophilus\",\"authors\":\"F.J.C. Odibo , S.K.C. Obi\",\"doi\":\"10.1016/0269-7483(90)90068-4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The production of the thermostable pullulanase of <em>Thermoactinomyces thalpophilus</em> 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 Sr<sup>2+</sup>, 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.</p></div>\",\"PeriodicalId\":100177,\"journal\":{\"name\":\"Biological Wastes\",\"volume\":\"32 1\",\"pages\":\"Pages 9-15\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1990-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1016/0269-7483(90)90068-4\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Biological Wastes\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/0269748390900684\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biological Wastes","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/0269748390900684","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Optimum culture conditions for the production of the extracellular pullulanase of Thermoactinomyces thalpophilus
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.
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