Some nutritional factors affecting α-amylase production by Calvatia gigantea

Kekos, D; Galiotou-Panayotou, M; Macris, BJ

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