Production of acid-stable α-amylase by Aspergillus kawachii during barley Shochu-koji production

Journal of Fermentation and Bioengineering

Volumn 84, Issue 3, 1997, Pages 224-227

  Kajiwara, Yasuhiro ^a   Takeshima, Naoki ^a   Ohba, Hideki ^b   Omori, Toshiro ^a   Shimoda, Masahiko ^a   Wada, Hisatsugu ^a  

^a Sanwa Shurui Co Ltd   (Japan)

^b NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY AIST   (Japan)

Author keywords

Acid stable amylase; Shochu; amylase multiforms

Indexed keywords

ADSORPTION; CATALYST ACTIVITY; MOLECULAR WEIGHT; PURIFICATION; STARCH; THERMAL EFFECTS;

AMYLASE; BARLEY SHOCHU KOJI PRODUCTION;

ENZYMES;

ALPHA CYCLODEXTRIN;

ADSORPTION; ANALYTIC METHOD; ARTICLE; ASPERGILLUS; BARLEY; ENZYME PURIFICATION; ENZYME STABILITY; GEL FILTRATION CHROMATOGRAPHY; INCUBATION TIME; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS;

ASPERGILLUS AWAMORI; ASPERGILLUS KAWACHII; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0030697488     PISSN: 0922338X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0922-338X(97)82058-2     Document Type: Article

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