Characterization of glucoamylase and α-amylase from Monascus anka: Enhanced production of α-amylase in red koji

Journal of Bioscience and Bioengineering

Volumn 110, Issue 6, 2010, Pages 670-674

  Yoshizaki, Yumiko ^a   Susuki, Tomoka ^a   Takamine, Kazunori ^a   Tamaki, Hisanori ^a   Ito, Kiyoshi ^a   Sameshima, Yoshihiro ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

Author keywords

Amylase; Enzyme production; Glucoamylase; Monascus anka; Red koji

Indexed keywords

ACIDIC PH; AMYLASE PRODUCTION; CULTURE CONDITIONS; EFFECT OF TEMPERATURE; ENZYME PRODUCTION; GLUCOAMYLASE; GLUCOAMYLASE PRODUCTION; GROWTH AREAS; LATE STAGE; MONASCUS; MYCELIAL GROWTH; PROTEIN STABILITY; PURIFIED ENZYME; RED KOJI; WAXY RICE;

CATALYSTS; CELL CULTURE; GROWTH KINETICS; PURIFICATION;

ENZYMES;

AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE;

ARTICLE; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME PURIFICATION; INCUBATION TIME; MONASCUS; NONHUMAN; PH; PROTEIN STABILITY; SOLID STATE; TEMPERATURE;

ALPHA-AMYLASES; GLUCAN 1,4-ALPHA-GLUCOSIDASE; HORDEUM; MONASCUS; ORYZA SATIVA; TEMPERATURE;

HORDEUM; MONASCUS PURPUREUS;

EID: 78449233769     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2010.07.005     Document Type: Article

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