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标题：Studies on Amylolytic Enzyme Synthesized by Aspergillus flavus Associated with Mouldy Bread
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作者：A.D.V. Ayansina ; A.A. Owoseni
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2010
卷号：9
期号：5
页码：434-437
DOI：10.3923/pjn.2010.434.437
出版社：Asian Network for Scientific Information
摘要：Studies were carried out on amylolytic enzymes produced by Aspergillus flavus isolated from mouldy bread with the aim of establishing some factors that affect its activity. Aspergillus flavus grew in synthetic medium containing starch as the sole carbon source and synthesize enzymes which exhibited amylolytic activities. Production of the enzyme increased with increase in days of incubation with optimum activity occurring on the tenth day of incubation. Activity of the enzyme increased at 4mg/ml starch concentration. Activity also increased with increase in temperature reaching a maximum at 40^oC. The pH of the reaction mixture influenced the activity of the enzyme, optimum activity being at pH 7.0.