Comparison of submerged and solid state fermentation systems effects on the catalytic activity of Bacillus sp. KR-8104 α-amylase at different pH and temperatures

Industrial Crops and Products

Volumn 43, Issue 1, 2013, Pages 661-667

  Hashemi, Maryam ^a   Mousavi, Seyyed Mohammad ^b   Razavi, Seyed Hadi ^c   Shojaosadati, Seyed Abbas ^b  

^a AGRICULTURAL BIOTECHNOLOGY RESEARCH INSTITUTE OF IRAN ABRII   (Iran)

^b TARBIAT MODARES UNIVERSITY   (Iran)

^c UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Amylase activity; Enzyme performance; Modeling; PH; Submerged fermentation; Temperature

Indexed keywords

ACIDIC PH; AMYLASE ACTIVITY; AMYLASE PRODUCTION; BACILLUS SP; EFFECT OF TEMPERATURE; EFFECTS OF TEMPERATURE; ELEVATED TEMPERATURE; ENZYME PERFORMANCE; RESPONSE SURFACE METHODOLOGY; SOLID-STATE FERMENTATION; SUBMERGED AND SOLID-STATE FERMENTATION; SUBMERGED FERMENTATION;

BACTERIOLOGY; ENZYME ACTIVITY; FERMENTATION; MATHEMATICAL MODELS; MODELS; PH; PH EFFECTS; TEMPERATURE;

AMYLASES;

BACTERIUM; BIOLOGICAL PRODUCTION; CATALYST; COMPARATIVE STUDY; ENZYME ACTIVITY; FERMENTATION; MICROBIAL ACTIVITY; NUMERICAL MODEL; PH; TEMPERATURE EFFECT;

BACILLUS SP. KR-8104;

EID: 84865832305     PISSN: 09266690     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.indcrop.2012.08.002     Document Type: Article

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