Production of amylase by Arthrobacter psychrolactophilus

Journal of Industrial Microbiology and Biotechnology

Volumn 32, Issue 7, 2005, Pages 277-283

  Smith, Michael R ^a   Zahnley, James C ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Amylase; Arthrobacter psychrolactophilus; Psychrophile; Psychrotroph; Starch

Indexed keywords

AMYLASE; CARBOHYDRATE; GLUCOSE; MALTOSE; STARCH;

AFFINITY CHROMATOGRAPHY; ARTHROBACTER PSYCHROLACTOPHILUS; ARTICLE; BACTERIAL GROWTH; BACTERIUM; CONTROLLED STUDY; COOKING; CORN; DENATURATION; ELECTROPHORESIS; ENZYME ACTIVITY; ENZYME DEGRADATION; ENZYME PURIFICATION; ENZYME SYNTHESIS; FERMENTATION MEDIUM; GEL; LOW TEMPERATURE; MOLECULAR WEIGHT; NONHUMAN; POTATO; SOLUBILITY; STAINING; STATISTICAL SIGNIFICANCE; TIME SERIES ANALYSIS; WHEAT;

AMYLASES; ARTHROBACTER; BACTERIAL PROTEINS; ENZYME STABILITY; STARCH; TEMPERATURE; TIME FACTORS;

ARTHROBACTER PSYCHROLACTOPHILUS; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; ZEA MAYS;

EID: 22144464390     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10295-005-0240-3     Document Type: Article

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