Extracellular α-amylase production by Bacillus brevis MTCC 7521

Food Biotechnology

Volumn 22, Issue 3, 2008, Pages 234-246

  Ray, R C ^a   Kar, S ^a   Nayak, S ^a   Swain, M R ^a  

^a Central Tuber Crops Research Institute Bhubaneswar   (India)

Author keywords

Bacillus brevis; Extracellular amylase; Thermostable

Indexed keywords

AMMONIUM COMPOUNDS; BACTERIOLOGY; CANNING; CATALYST ACTIVITY; CONCENTRATION (PROCESS); DIFFUSERS (OPTICAL); ENZYMES; FOOD ADDITIVES; FOOD PRESERVATION; FOOD PROCESSING; NITRATES; NITROGEN; NONMETALS; POTASSIUM; SODIUM; STARCH; SURFACE ACTIVE AGENTS; UREA;

AMMONIUM NITRATE; AMMONIUM SULPHATE; AMYLASE PRODUCTION; BACILLUS BREVIS; CARBON SOURCES; CASSAVA FLOUR; CASSAVA STARCH; CULTURE MEDIUM; ENZYME PRODUCTION; ENZYME SECRETION; EXTRACELLULAR; INCUBATION PERIODS; NITROGEN SOURCES; OPTIMUM TEMPERATURE; ORGANIC NITROGEN SOURCES; POTASSIUM NITRATE; PROCESSING INDUSTRIES; PURIFIED ENZYMES; SDS-PAGE; SODIUM LAURYL SULPHATE; SOLUBLE STARCH; THERMOSTABLE; TWEEN-20; YEAST EXTRACT;

ENZYME ACTIVITY;

BREVIBACILLUS BREVIS; MANIHOT ESCULENTA;

EID: 49549121095     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430802262558     Document Type: Article

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