Production of Bacterial Thermostable α-Amylase by Solid-State Fermentation: A Potential Tool for Achieving Economy in Enzyme Production and Starch Hydrolysis

Advances in Applied Microbiology

Volumn 35, Issue C, 1990, Pages 1-56

  Lonsane, B K ^a   Ramesh, M V ^a  

^a Food Technological Research Institute ^*  (India)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; STARCH;

ENZYME PURIFICATION; FERMENTATION; HYDROLYSIS; KINETICS; NONHUMAN; PRIORITY JOURNAL; REVIEW;

ALPHA-AMYLASE; BACILLUS; ENZYME STABILITY; FERMENTATION; HYDROLYSIS; INDUSTRIAL MICROBIOLOGY; STARCH; SUPPORT, NON-U.S. GOV'T; TEMPERATURE;

BACTERIA (MICROORGANISMS);

EID: 0025090709     PISSN: 00652164     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0065-2164(08)70242-9     Document Type: Article

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