Inny tytuł:

Utility of starch raw materials for biosynthesis of glucose oxidase by Aspergillus niger

Wydawca:

Committee on Biotechnology PAS ; Institute of Bioorganic Chemistry PAS

Abstrakt:

Potato starch and its hydrolyzates were used to substitute glucose carbon sources to synthesize glucose oxidase (GOD) by free and immobilized on pumice stones A. niger mycelium.The basic conditions for starch hydrolysis, securing the maximal enzyme yields, were optimized.The immobilized A. niger mycelium was able to produce the enzyme at a small loss of its activity(about 28%) during ten 24-h batches. Free mycelium produced about 1.5 times higher GODactivity than the immobilized mycelium on glucose and starch hydrolyzates. However, the latterwas more stable, reaching faster the maximum of enzyme productivity, and it could be usedmany times with almost the same efficiency. Thus, the total enzyme yields produced by immobilized mycelium were much higher than those obtained using the free one.

Czasopismo/Seria/cykl:

Biotechnologia, vol.26, 3 (1994)-.

Tom:

26

Zeszyt:

3

Strona pocz.:

37

Strona końc.:

44

Szczegółowy typ zasobu:

Article

Format:

application/pdf

Identyfikator zasobu:

0860-7796 ; oai:rcin.org.pl:148481 ; IChB B-22

Źródło:

Library of Institute of Bioorganic Chemistry PAS

Język:

pol

Język streszczenia:

eng

Zakres czasowy:

1988-2010

Prawa:

Creative Commons Attribution BY-SA 4.0 license

Zasady wykorzystania:

Copyright-protected material. [CC BY-SA 4.0] May be used within the scope specified in Creative Commons Attribution BY-SA 4.0 license, full text available at:

Digitalizacja:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Lokalizacja oryginału:

Institute of Bioorganic Chemistry of the Polish Academy of Science

Dofinansowane ze środków:

Operational Program Digital Poland, 2014-2020, Measure 2.3: Digital accessibility and usefulness of public sector information; funds from the European Regional Development Fund and national co-financing from the state budget.

Dostęp:

Open