Balkan, BErtan, F2024-06-122024-06-1220051082-60681532-2297https://doi.org/10.1081/PB-200054740https://hdl.handle.net/20.500.14551/18317Fungi were screened for their ability to produce a-amylase by a plate culture method. Penicillium chrysogenum showed high enzymatic activity. alpha-Amylase production by P. chrysogenum cultivated in liquid media containing maltose (2%) reached its maximum at 6-8 days, at 30 degrees C, with a level of 155 U ml(-1). Some general properties of the enzyme were investigated. The optimum reaction pH and temperature were 5.0 and 30-40 degrees C, respectively. The enzyme was stable at a pH range from 5.0-6.0 and at 30 degrees C for 20 min and the enzyme's 92.1% activity's was retained at 40 degrees C for 20 min without substrate. Hydrolysis products of the enzyme were maltose, unidefined oligosaccharides, and a trace amount of glucose. alpha-Amylase of P. chrysogenum hydrolysed starches from different sources. The best hydrolysis was determined (98.69%) in soluble starch for 15 minute at 30 degrees C.en10.1081/PB-200054740info:eu-repo/semantics/closedAccessAlpha-AmylaseProductionPropertiesStarchPenicillium ChrysogenumAmylolytic EnzymesPurificationStrainFungiArticle352169178Q4WOS:0002286692000082-s2.0-1784436192915881598Q3