Amyloglucosidase - Also called glucoamylase, this enzyme is an exohydrolase, and removes terminal glucose residues, one-by-one, from dextrins. This is produced by fungi, such as, Aspergillus or Rhizopus. The strains used for enzyme production are regulatory mutants (enzyme synthesis not repressed by free glucose), which are grown on α-amylase digested starch (20% w/v) medium.
The fermentation lasts for 4-5 days at pH 4.5, and is N limited. The enzyme is extracellular and is concentrated to about 5% active enzyme. The dextrins obtained by α-amylase digestion of starch are further digested to glucose by glucoamylase.
