Some nutritional factors affecting α-amylase production by Calvatia gigantea

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dc.contributor.author Kekos, D en
dc.contributor.author Galiotou-Panayotou, M en
dc.contributor.author Macris, BJ en
dc.date.accessioned 2014-03-01T01:06:59Z
dc.date.available 2014-03-01T01:06:59Z
dc.date.issued 1987 en
dc.identifier.issn 01757598 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/9719
dc.subject Agricultural Production en
dc.subject Enzyme en
dc.subject Nitrogen en
dc.subject Particle Size en
dc.subject Wheat Bran en
dc.title Some nutritional factors affecting α-amylase production by Calvatia gigantea en
heal.type journalArticle en
heal.identifier.primary 10.1007/BF00253026 en
heal.identifier.secondary http://dx.doi.org/10.1007/BF00253026 en
heal.publicationDate 1987 en
heal.abstract A number of nutritional factors affecting α-amylase production by the edible fungus Calvatia gigantea, cultivated in a wheat bran liquid medium, were investigated. The concentration and particle size of wheat bran and the relative concentration of three nitrogen and three mineral sources markedly affected enzyme production. A high amylase yield of 60.4 U ml-1 was obtained when the fungus was cultivated for 5 days at 29°C in a medium containing optimum concentrations of the tested factors. The results provide additional supporting evidence for the versatility of Calvatia gigantea to upgrade a number of low-cost agricultural products to high value biotechnological products. © 1987 Springer-Verlag. en
heal.publisher Springer-Verlag en
heal.journalName Applied Microbiology and Biotechnology en
dc.identifier.doi 10.1007/BF00253026 en
dc.identifier.volume 26 en
dc.identifier.issue 6 en
dc.identifier.spage 527 en
dc.identifier.epage 530 en

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