Amilase-producing mikromycetes isolated from soils of South Caucasus
| Autor: | T.R. Urushadze, T.I. Aleksidze, L.I. Kutateladze, R.M. Khvedelidze, N D Tsiklauri, N.G. Zakariashvili |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Pollution media_common.quotation_subject Pasteurization 01 natural sciences law.invention Fermentation processes law 010608 biotechnology Amylase Food science lcsh:Agriculture (General) lcsh:Science (General) media_common Aspergillus biology business.industry Thermophile General Medicine biology.organism_classification lcsh:S1-972 Biotechnology Thermophilic strain Enzyme Soil water biology.protein Fermentation business Alpha-amylase lcsh:Q1-390 010606 plant biology & botany |
| Zdroj: | Annals of Agrarian Science, Vol 15, Iss 3, Pp 318-321 (2017) |
| ISSN: | 1512-1887 |
| DOI: | 10.1016/j.aasci.2017.07.005 |
| Popis: | Production of stable enzymes is one of the actual problems in bio- and enzyme technology. Conducting of the fermentation processes at pasteurization temperature is of great importance (2800 strains) because of making possible to minimize pollution of the reaction medium. Collection of micellar fungi isolated from different ecological niches of the Caucasus has been created in Sergi Durmishidze Institute of Biochemistry and Biotechnology. 39 strains - producers of amylase were revealed in the collection as a result of screening. Most of these strains belong to the genus Aspergillus. The temperature optimum of thermophilic strains was studied. In the cultural liquids obtained after the submerged cultivation of selected strains α-amylase producers were tested in the temperature range 30 –45° C, at 5 °C intervals. The temperature optimum of there strains was establishid to be within the range 65 –70° C, making possible to use them in bio and enzymatic technologies to diminish the pollution of the reaction medium while conducting the fermenteition process at pasteurization temperature (65°). |
| Databáze: | OpenAIRE |
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