Silva, Tony M. [UNESP]Attili-Angelis, Derlene [UNESP]Azevedo Carvalho, Ana Flávia [UNESP]Da Silva, Roberto [UNESP]Boscolo, Maurício [UNESP]Gomes, Eleni [UNESP]2014-05-272014-05-272005-12-01Journal of Microbiology, v. 43, n. 6, p. 561-568, 2005.1225-8873http://hdl.handle.net/11449/68660A newly-isolated thermophilic strain of the zygomycete fungus Rhizomucor pusillus 13.36 produced highly active dextrinogenic and saccharogenic enzymes. Cassava pulp was a good alternative substrate for amylase production. Dextrinogenic and saccharogenic amylases exhibited optimum activities at a pH of 4.0-4.5 and 5.0 respectively and at a temperature of 75°C. The enzymes were highly thermostable, with no detectable loss of saccharogenic or dextrinogenic activity after 1 h and 6 h at 60°C, respectively. The saccharogenic activity was inhibited by Ca2+ while the dextrinogenic was indifferent to this ion. Both activities were inhibited by Fe2+ and Cu2+ Hydrolysis of soluble starch by the crude enzyme yielded 66% glucose, 19.5% maltose, 7.7% maltotriose and 6.6% oligosaccharides. Copyright © 2005, The Microbiological Society of Korea.561-568engAmylaseRhizomucor pusillusThermostabilityamylasecalciumcopperenzyme inhibitorglucoseironmaltosemaltotrioseoligosaccharidestarchsucrosetrisaccharidebiosynthesiscassavaenzyme stabilityenzymologymetabolismpHRhizomucortemperaturetimeAmylasesCalciumCopperEnzyme InhibitorsEnzyme StabilityGlucoseHydrogen-Ion ConcentrationIronMaltoseManihotOligosaccharidesStarchSucroseTemperatureTime FactorsTrisaccharidesFungiManihot esculentaArtigoWOS:000234356600013Acesso aberto2-s2.0-307444711972-s2.0-30744471197.pdf942417568820654588800749219899847091241742851920