Amylomyces rouxii
Study on Glucoamylase activities in sweetened rice fermented by Amylomyces rouxii สิรินทรเทพ เต้าประยูร., งามนิจ นนทโส และประดิษฐ์ สุคนธวรินทร์
| Fifty six strains of Amylomyces rouxii were isolated from seven samples of
Thai mold bran (loogpang kaomag) sampling from the northeast provinces of Thailand. Among these strains KK5 showed
the best characteristic on frementation of sweetened rice. KK5 strain was cultured on cooked glutinous rice at room temperature
for 48 hour to a complete fermentation which yielded a product called sweetened rice (Kaomag). Crude enzyme extracted from
sweetened rice was precipitated by adding acetone to 55% concentration and was purified by gel filtration on a Sephadex
G-100 column. Absorbance measurement at 280 nm. of the perrified enzyme gave a single peak corresponded to glucoamylase.
Optimun pH and temperature of the enzyme were 4-5.5 and 40-50๐C, respectively.
|
BACK|MAIN
| Forward 