Statistical optimization of α-amylase production by probiotic Lactobacillus plantarum MTCC 1407 in submerged fermentation

Polish Journal of Microbiology

Volumn 57, Issue 2, 2008, Pages 149-155

  Panda, Smita H ^a   Swain, Manas R ^a   Kar, Shaktimay ^a   Ray, Ramesh C ^a   Montet, Dider ^b  

^a Central Tuber Crops Research Institute Bhubaneswar   (India)

^b CIRAD   (France)

Author keywords

amylase; Optimization; Response surface methodology; Submerged fermentation

Indexed keywords

AMMONIUM SULFATE; AMYLASE; GLUCOSE; PROBIOTIC AGENT; STARCH;

ARTICLE; BACTERIAL STRAIN; BIOTECHNOLOGICAL PRODUCTION; CONTROLLED STUDY; ENZYME PURIFICATION; ENZYME SYNTHESIS; FERMENTATION MEDIUM; INCUBATION TIME; LACTOBACILLUS PLANTARUM; MOLECULAR WEIGHT; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRECIPITATION; PROCESS OPTIMIZATION; RESPONSE SURFACE METHOD; SUBMERGED FERMENTATION; TEMPERATURE; ANALYSIS OF VARIANCE; BIOSYNTHESIS; ENZYMOLOGY; FERMENTATION; FOOD CONTROL; ISOLATION AND PURIFICATION; METABOLISM; THIN LAYER CHROMATOGRAPHY; TIME;

LACTOBACILLUS PLANTARUM;

ALPHA-AMYLASE; ANALYSIS OF VARIANCE; CHROMATOGRAPHY, THIN LAYER; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS PLANTARUM; PROBIOTICS; STARCH; TEMPERATURE; TIME FACTORS;

EID: 48249128437     PISSN: 17331331     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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