Purification and Properties of an A-Amylase Produced by a Cassava-Fermenting Strain of Micrococcus Luteus

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dc.contributor.authorIlori, M.O
dc.contributor.authorAmund, O.O
dc.contributor.authorOmidiji, O.
dc.date.accessioned2016-06-18T19:35:23Z
dc.date.available2016-06-18T19:35:23Z
dc.date.issued1997-02-07
dc.descriptionStaff Publicationsen_US
dc.description.abstractAn extracellular α-amylase produced by a cassava-fermenting strain of Micrococcus luteus was purified 26-fold by gel filtration and ion-exchange chromatography. The molar mass was estimated to be approximately 56 kDa. The optimum temperature of the enzyme was 30oC, optimum pH 6.0 and optimum substrate concentration was 0.6 % (w/v). Treatment of the enzyme at 70 oC for 10 min resulted in 70 % loss of activity. The activation energy was determined to be 34.8 kj/mol. The activity of the enzyme was enhanced by Mg2+, Ca2+, K+, Na+ and inhibited by EDTA, KCN and citric acid. The enzyme may find some application in local food processing.en_US
dc.identifier.citationIlori, M. O, Amund, O.O. and Omidiji, O. (1997) Purification and Properties of an A-Amylase Produced by a Cassava-Fermenting Strain of Micrococcus Luteus. Folia Microbiologica 42 (5)en_US
dc.identifier.urihttp://www.ncbi.nlm.nih.gov/pubmed/9438346
dc.identifier.urihttps://www.researchgate.net/publication/13792880_Purification_and_Properties_of_an_a-Amylase_Produced_by_a_Cassava-Fermenting_Strain_of_Micrococcus_luteus
dc.identifier.urihttp://ir.unilag.edu.ng:8080/xmlui/handle/123456789/765
dc.language.isoenen_US
dc.subjectFermentationen_US
dc.subjectMicro organismsen_US
dc.titlePurification and Properties of an A-Amylase Produced by a Cassava-Fermenting Strain of Micrococcus Luteusen_US
dc.typeArticleen_US
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