Purification and properties of an α-amylase produced by a cassava-fermenting strain of Micrococcus luteus

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.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.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://repository.elizadeuniversity.edu.ng/handle/20.500.12398/91
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

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