Optimization of α-amylase production by Bacillus subtilis RSKK96: Using the Taguchi experimental design approach

Preparative Biochemistry and Biotechnology

Volumn 41, Issue 1, 2011, Pages 84-93

  Uysal, Ersin ^a   Akcan, Nurullah ^b   Baysal, Zübeyde ^a   Uyar, Fikret ^a  

^a DICLE UNIVERSITY   (Turkey)

^b SIIRT UNIVERSITY   (Turkey)

Author keywords

amylase; Bacillus subtilis RSKK96; optimum condition; Taguchi methodology

Indexed keywords

AMYLASE; CASEIN; GLUTAMIC ACID;

ANALYSIS OF VARIANCE; ARTICLE; BACILLUS SUBTILIS; BIOSYNTHESIS; CULTURE MEDIUM; ENZYMOLOGY; FERMENTATION; MAIZE; METHODOLOGY; TIME;

ALPHA-AMYLASES; ANALYSIS OF VARIANCE; BACILLUS SUBTILIS; CASEINS; CULTURE MEDIA; FERMENTATION; GLUTAMIC ACID; RESEARCH DESIGN; TIME FACTORS; ZEA MAYS;

BACILLUS SUBTILIS; ZEA MAYS;

EID: 78651389090     PISSN: 10826068     EISSN: 15322297     Source Type: Journal    
DOI: 10.1080/10826068.2010.534333     Document Type: Article

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