Effect of various flours on the production of thermostable β-amylase and pullulanase by Clostridium thermosulfurogenes SV2

Bioresource Technology

Volumn 76, Issue 2, 2001, Pages 169-171

  Ramesh, B ^a   Reddy, P R M ^a   Seenayya, G ^a   Reddy, G ^a  

^a OSMANIA UNIVERSITY   (India)

Author keywords

Clostridium thermosulfurogenes; Potato flour; PYE basal medium; Thermostable pullulanase; Thermostable amylase

Indexed keywords

CELL CULTURE; FERMENTATION; OPTIMIZATION; SUBSTRATES; THERMODYNAMIC STABILITY;

FLOURS; PULLULANASES; THERMOSTABLE AMYLASES;

ENZYME KINETICS;

AMYLASE; PULLULANASE;

ARTICLE; BACTERIAL GROWTH; BIOMASS; CLOSTRIDIUM; CLOSTRIDIUM THERMOSULFUROGENES; ENZYME SPECIFICITY; ENZYME SYNTHESIS; FERMENTATION; FLOUR; NONHUMAN; PRIORITY JOURNAL; THERMOSTABILITY;

CLOSTRIDIUM THERMOSULFUROGENES;

EID: 0343279008     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(00)00082-1     Document Type: Article

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