Abstract
Parameters for the production and recovery of pharmaceutical grade alpha amylase fromAspergillus oryzae SMC strain have been optimized. As compared with a submerged fermentation, a surface fermentation was more economical and allowed a more consistent operation of the process facilities. After storage for 12 months at 4°C, ambient temperature and 37°C, alpha amylase samples retained 100, 61, and 58% of activity respectively.
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