Production and partial characterization of a thermostable amylase from ascomycetes yeast strain isolated from starchy soils
作者： Frédéric Tavea , Robert Ndjouenkeu , Bertrand Tatsinkou Fossi
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摘要: An amylolytic yeast strain was isolated from starchy soils (flour mills environment, flour market, cassava farms after harvesting and transformation of tubers) its enzyme productivity activity evaluated. The synthesis optimum at 30°C when initial pH fermentation medium 4.5. After extraction partial purification, the remained stable in a range temperature between 20°C-60°C 2-8 respectively. displayed 70°C 5.5 6.5. thermostability comparable to that amylases bacteria. Key Words: Amylolytic yeast, amylase activity, thermostable amylase. African Journal Biotechnology Vol.4(1) 2005: 14-18
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