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http://repository.elizadeuniversity.edu.ng/jspui/handle/20.500.12398/91Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Ilori, Matthew O. | - |
| dc.contributor.author | Amund, Olukayode O. | - |
| dc.contributor.author | Omidiji, O. | - |
| dc.date.accessioned | 2019-06-20T10:52:34Z | - |
| dc.date.available | 2019-06-20T10:52:34Z | - |
| dc.date.issued | 1997-10-01 | - |
| dc.identifier.citation | Ilori, 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.uri | 10.1007/BF02826551 | - |
| dc.identifier.uri | http://165.22.87.194:8080/jspui/handle/20.500.12398/91 | - |
| dc.description.abstract | An 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.language.iso | en | en_US |
| dc.publisher | Springer Netherlands | en_US |
| dc.subject | Fermentation | en_US |
| dc.subject | Micro organisms | en_US |
| dc.title | Purification and properties of an α-amylase produced by a cassava-fermenting strain of Micrococcus luteus | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Research Articles | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Purification and properties of an α-amylase produced by a cassava-fermenting strain of Micrococcus luteus.pdf | Article full-text | 4.12 MB | Adobe PDF |  View/Open |
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