Production and properties of α-amylase from Bacillus sp. BKL20

Canadian Journal of Microbiology

Volumn 56, Issue 4, 2010, Pages 279-288

  Kubrak, Olha I ^a   Storey, Janet M ^b   Storey, Kenneth B ^b   Lushchak, Volodymyr I ^a  

^a VASYL STEFANYK PRECARPATHIAN NATIONAL UNIVERSITY   (Ukraine)

^b CARLETON UNIVERSITY   (Canada)

Author keywords

Bacillus sp; Ca2+ independent amylase; Chemical denaturation; Cultivation conditions; Thermostable and alkaline amylase

Indexed keywords

AMYLOLYTIC ACTIVITY; BACILLUS SP; BIVALENT METALS; CHEMICAL DENATURATION; CULTIVATION CONDITIONS; CULTURE CONDITIONS; CULTURE MEDIUM; HIGH ACTIVITY; NATURAL SUBSTRATES; PH RANGE; YEAST EXTRACTS;

CALCIUM; CULTIVATION; ENZYMES; STRAIN; SUBSTRATES; UREA;

BACTERIOLOGY;

AMYLASE; CALCIUM; EDETIC ACID; EGTAZIC ACID;

BACTERIUM; CATION; ENZYME ACTIVITY; EXPERIMENTAL STUDY; PH; TEMPERATURE EFFECT; TEMPORAL ANALYSIS;

ARTICLE; BACILLUS; BACTERIUM CULTURE; ENZYME ACTIVITY; ENZYME STABILITY; ENZYME SYNTHESIS; NONHUMAN; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; ROOM TEMPERATURE; THERMOSTABILITY;

ALPHA-AMYLASES; BACILLUS; CALCIUM; CULTURE MEDIA; ENZYME STABILITY; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; PEPTONES; STARCH; TEMPERATURE;

BACILLUS SP.;

EID: 77951662154     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/W10-014     Document Type: Article

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