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
Biotechnology

Summary

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.

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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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