Some Distinguishable Properties between Acid-Stable and Neutral Types of α-Amylases from Acid-Producing Koji

Journal of Bioscience and Bioengineering

Volumn 104, Issue 5, 2007, Pages 353-362

  Suganuma, Toshihiko ^a   Fujita, Kiyotaka ^a   Kitahara, Kanefumi ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

acid stable amylase; Aspergillus kawachii; Aspergillus usamii; citric acid; kojimold; shochu

Indexed keywords

ASPERGILLUS KAWACHII; ASPERGILLUS USAMII; SHOCHU; SOUTHERN KYUSHU;

BEVERAGES; CITRIC ACID; ENZYME ACTIVITY; FERMENTATION; FUNGI;

THERMODYNAMIC STABILITY;

ACID STABLE ALPHA AMYLASE; AMYLASE; CARBOHYDRATE BINDING PROTEIN; CELLULASE; CITRIC ACID; ENZYME; GLUCAN 1,4 ALPHA GLUCOSIDASE; NEUTRAL TYPE ALPHA AMYLASE; PROTEINASE; UNCLASSIFIED DRUG;

AMINO TERMINAL SEQUENCE; ANAEROBIC DIGESTION; ARTICLE; ASPERGILLUS; ASPERGILLUS AWAMORI; ASPERGILLUS KAWACHII; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; CHEMICAL STRUCTURE; CRYPTOCOCCUS; ENZYME ANALYSIS; FERMENTATION; FERMENTED PRODUCT; JAPAN; LIQUID CULTURE; MOLECULAR CLONING; MOULD; RAW STARCH DIGESTING PROPERTY; THERMOSTABILITY;

ACIDS; ALPHA-AMYLASE; AMINO ACID SEQUENCE; ASPERGILLUS; CITRIC ACID; CRYPTOCOCCUS; FOOD-PROCESSING INDUSTRY; FUNGAL PROTEINS; JAPAN; OLIGOSACCHARIDES;

ASPERGILLUS KAWACHII; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; ASPERGILLUS USAMII; CRYPTOCOCCUS SP.;

EID: 37049019042     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1263/jbb.104.353     Document Type: Article

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