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Amylase and growth characteristics of Papulaspora thermophilia

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Abstract

Mycelial dry weight of Papulaspora thermophilia reached a maximum of about 96 mg after six days of growth in a starch-yeast medium. Extracellular amylase activity was not measurable during this growth period and remained thereafter only about 0.1 unit per ml for 30 days, yet starch concentration reduced rapidly, and reducing sugar appeared in the extracellular medium within the first few days of incubation.

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Authors and Affiliations

  1. Department of Chemistry, The Pennsylvania State University, York Campus, 17403, York, PA, USA

    P. R. Adams

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  1. P. R. Adams
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Additional information

The author wishes to thank Dr. J. Deploey for helpful discussions and constructive criticism of this work.

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Adams, P.R. Amylase and growth characteristics of Papulaspora thermophilia . Mycopathologia 90, 81–83 (1985). https://doi.org/10.1007/BF00436854

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  • DOI: https://doi.org/10.1007/BF00436854

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