Amilase-producing mikromycetes isolated from soils of South Caucasus

Production of stable enzymes is one of the actual problems in bio- and enzyme technology. Conducting of the fermentation processes at pasteurization temperature is of great importance (2800 strains) because of making possible to minimize pollution of the reaction medium. Collection of micellar fungi isolated from different ecological niches of the Caucasus has been created in Sergi Durmishidze Institute of Biochemistry and Biotechnology. 39 strains - producers of amylase were revealed in the collection as a result of screening. Most of these strains belong to the genus Aspergillus. The temperature optimum of thermophilic strains was studied. In the cultural liquids obtained after the submerged cultivation of selected strains α-amylase producers were tested in the temperature range 30 -45° C, at 5 °C intervals. The temperature optimum of there strains was establishid to be within the range 65 -70° C, making possible to use them in bio and enzymatic technologies to diminish the pollution of the reaction medium while conducting the fermenteition process at pasteurization temperature (65°).