Enhanced production of α-amylase from bacillus subtilis subsp. spizizenii in solid state fermentation by response surface methodology and its evaluation in the hydrolysis of raw potato starch

Starch/Staerke

Volumn 64, Issue 1, 2012, Pages 64-77

  Soni, Sanjeev Kumar ^a   Goyal, Nidhi ^a   Gupta, Jugal Kishore ^a   Soni, Raman ^b  

^a PANJAB UNIVERSITY   (India)

^b DAV COLLEGE   (India)

Author keywords

Amylase; Bacillus subtilis; Raw starch hydrolysis; Response surface methodology; Solid state fermentation

Indexed keywords

AMYLASE PRODUCTION; BACILLUS SUBTILIS; CENTRAL COMPOSITE DESIGNS; DRY SOLIDS; ENZYME PREPARATION; ENZYME PRODUCTIVITY; GLUCOAMYLASE; ITS EVALUATION; POTATO STARCHES; RAW POTATO STARCH; RAW STARCH HYDROLYSIS; RESPONSE SURFACE METHODOLOGY; SOLID STATE FERMENTATION; SOYBEAN MEAL; STARCH HYDROLYSIS; WHEAT BRAN;

AMINO ACIDS; AMYLASES; BACILLI; BACTERIOLOGY; FERMENTATION; SACCHARIFICATION; SURFACE PROPERTIES;

STARCH;

BACILLUS SUBTILIS; BACILLUS SUBTILIS SUBSP. SPIZIZENII; GLYCINE MAX; SOLANUM TUBEROSUM; TRITICUM AESTIVUM;

EID: 84855412218     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201100119     Document Type: Article

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