<!--حسين عبدالله الفضالي، عبدالله العوضي سليم، عايدة حافظ عفيفي، أمل علي عبدالرحمن: "استخدام مخلفات صناعة سكر البنجر لإنتاج إنزيمات الأميليز بواسطة فطر أسبرجلس فيوميجانس THE USE OF SUGAR BEET INDUSTRIAL BY-PRODUCTS FOR AMYLASES PRODUCTION BY Aspergillus fumigatus"، مجلة جامعة المنصورة للعلوم الزراعية، مجلد 31، العدد (4)، إبريل 2006، الصفحات2345-2358.

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The production of amylases utilizing the sugar beet industrial by-products was carried out using Aspergillus fumigatus. In this investigation, the time course of α and β-amylases production, some factors affecting amylases production and some properties of the two obtained enzymes were examined. Obtained data proved that the of sugar beet pulp (SBP) and sugar beet leaves(SBL) showed to be the best C-source for amylases production after the 6th day of fermentation. The proper time for amylases fermentation was found to be 6 days when using sugar beet leaves (SBL), sugar beet pulp + sugar beet leaves (SBP + SBL) or leaves + molasses (SBL + SBM) as carbon source. Data also showed that 33°C and pH 6 were the optimum temperature and initial pH value for the enzymatic production. Regarding the N-source, the presence of peptone (1 gl”1) and (NH^ SO4 (2 gl”1) showed to be the best.