PRODUCCIÓN DE α-AMILASA CON CÉLULAS LIBRES E INMOVILIZADAS DE Thermus sp

The thermostable á-amylase production is compared, using a native strain of Thermus sp., in batch culture and immobilized cells in 3% p/v of sodium alginate. The production was carried out in PAP2 broth modified by the addition of maize starch in a concentration of 3.024g/l. The results obtained in reactor, reported greater efficiency due to the geometric configuration; concentration of the carbon source, oxygenation and temperature; allowing better substrate assimilation. The maximum production of alpha amylase was obtained with immobilized cells in fermentor with 1l of culture broth (fluidized culture), at 24 hours of fermentation (360.97UA/min l and 149.09 of specific activity), vs., 60.31UA/min l and 18.40 of specific activity, obtained in reactor with 10l working volume at 14h. It is important to remark in this work, which is the first time that immobilized cells of Thermus sp., are used for the production of thermostable alpha-amylase, in Colombia.