Biochemical characterization of alpha-amylase from the yeast Cryptococcus flavus.

@article{Wanderley2004BiochemicalCO,
  title={Biochemical characterization of alpha-amylase from the yeast Cryptococcus flavus.},
  author={Kenya J Wanderley and Fernando Araripe Gonçalves Torres and L{\'i}dia Maria Pepe de Moraes and Cirano Jos{\'e} Ulhoa},
  journal={FEMS microbiology letters},
  year={2004},
  volume={231 2},
  pages={
          165-9
        }
}
During our screening of amylolytic microorganisms from Brazilian fruits, we isolated a yeast strain classified as Cryptococcus flavus. When grown on starch-containing medium this strain exhibited the highest amylase production after 24 h of cultivation. The extracellular amylase from C. flavus was purified from the culture broth by a single step using chromatography on a Sephacryl S-100 column. The enzyme was purified 16.14-fold with a yield of 50.21% of the total activity. The purified enzyme… CONTINUE READING
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