Abstract
The production of the thermostable pullulanase of Thermoactinomyces thalpophilus isolated from cow dung was studied in shake-flask cultures. Maximum production of pullulanase was obtained with 5% (w/v) soybean meal, 2% (w/v) yam starch, and Sr2+, at an initial culture pH of 5·0. The time-course of the synthesis of pullulanase indicated maximum production of the enzyme at 36 h, corresponding with the culture pH of 6·2.
Biological Wastes 01/1990; 32(1):9–15. DOI:10.1016/0269-7483(90)90068-4
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