EFFECTS OF NUTRITION ON AMYLASE PRODUCTION BY MONASCUS PURPUREUS

SUMALEE PICHYANGKURA

Summary: The extracellular amylase of mycelial fungus, Monascus purpureus, is an inducible enzyme. The amylase activity was induced by various concentrations of starch, in the presence of yeast exlract and ammonium nitrate. M. purpureus grew better at 37 ^oC than 25^oC on 15 g/l of starch, 2 g/l of yeast extract and 4 g/l of ammonium nitrate. There was a higher concentration of reducing sugar when the medium contained an increasing amount of starch (5-15 g/l) at 37 ^oC. The repression phase occurred after two days of growth and could be detected both in starch containing medium and starch yeast extract medium, except in NH₄N0₃ containing medium. The highest overall activity was induced by yeast extract (2g/l) at 37 ^oC. The activity pattern was slightly affected by temperature variations from 37 ^oC to 25 ^oC, with NH₄N0₃ added to the medium. However, the pattern of enzyme production was not related to the mycelial growth phase of the fungus.

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Department of Microbiology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand

Received 22 October 1979