Applied Microbiology and Biotechnology

, Volume 26, Issue 6, pp 527–530 | Cite as

Some nutritional factors affecting α-amylase production by Calvatia gigantea

  • D. Kekos
  • M. Galiotou-Panayotou
  • B. J. Macris


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.


Nitrogen Enzyme Particle Size Liquid Medium Amylase 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Copyright information

© Springer-Verlag 1987

Authors and Affiliations

  • D. Kekos
    • 1
  • M. Galiotou-Panayotou
    • 1
  • B. J. Macris
    • 1
  1. 1.Department of Chemical EngineeringNational Technical University of AthensAthensGreece

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