Characteristics of immobilized thermostable amylases from two Bacillus licheniformis strains

Acta Biotechnologica

Volumn 18, Issue 4, 1998, Pages 339-351

  Ivanova, V ^a   Dobreva, E ^a   Legoy, M D ^b  

^a INSTITUTE OF MICROBIOLOGY   (Bulgaria)

^b UNIVERSITÉ DE LA ROCHELLE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASE; AMYLOPECTIN; BACTERIAL ENZYME; GLASS; MALTOSE; MALTOTRIOSE; PENTOSE; POLACRILIN; SILICON DIOXIDE;

ARTICLE; BACILLUS LICHENIFORMIS; ENZYME STABILITY; ENZYME SYNTHESIS; HYDROLYSIS;

BACILLUS LICHENIFORMIS; BACTERIA (MICROORGANISMS);

EID: 0032434682     PISSN: 01384988     EISSN: None     Source Type: Journal    
DOI: 10.1002/abio.370180408     Document Type: Article

References (1)

1. DE CORDT, S., HENDRICKX, M., MAESMANS, G., TOBBAK, P.: Immobilized α-amylase from Bacillus licheniformis: A potential enzymatic time-temperature integrator for thermal processing. Int. J. Food Sci. Technol. 27 (1992), 661-673.