• Title/Summary/Keyword: Rhizomucor pusillus

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Production of Saccharogenic and Dextrinogenic Amylases by Rhizomucor pusillus A 13.36

  • Silva Tony M.;Attili-Angelis Derlene;Carvalho Ana Flavia Azevedo;Silva Roberto Da;Boscolo Mauricio;Gomes Eleni
    • Journal of Microbiology
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    • v.43 no.6
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    • pp.561-568
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    • 2005
  • A 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 $75^{\circ}C$. The enzymes were highly thermostable, with no detectable loss of saccharogenic or dextrinogenic activity after 1 hand 6 h at $60^{\circ}C$, respectively. The saccharogenic activity was inhibited by $Ca^{2+}$ while the dextrinogenic was indifferent to this ion. Both activities were inhibited by $Fe^{2+}\;and\;Cu^{2+}$ Hydrolysis of soluble starch by the crude enzyme yielded $66\%$ glucose, $19.5\%$ maltose, $7.7\%$ maltotriose and $6.6\%$ oligosaccharides.

The Production of Xylitol by Enzymatic Hydrolysis of Agricultural Wastes

  • Tran, Lien-Ha;Masanori Yogo;Hiroshi Ojima;Osamu Idota;Keiichi Kawai;Tohru Suzuki;Kazuhiro Takamizawa
    • Biotechnology and Bioprocess Engineering:BBE
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    • v.9 no.3
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    • pp.223-228
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    • 2004
  • Agricultural waste products, beech wood and walnut shells, were hydrolyzed at 40$^{\circ}C$ using mixed crude enzymes produced by Penicillium sp. AHT-1 and Rhizomucor pusillus HHT-1. D-xylose, 4.1 g and 15.1 g was produced from the hydrolysis of 100 g of beech wood and walnut shells, respectively. For xylitol production, Candida tropicalis IFO0618 and the waste product hydrolyzed solutions were used. The effects on xylitol production, of adding glucose as a NADPH source, D-xylose and yeast extract, were examined. Finally, a 50% yield of xylitol was obtained by using the beech wood hydrolyzed solution with the addition of 1% yeast extract and 1% glucose at an initial concentration.