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Solid state fermentation for production of higher titres of thermostable alpha-amylase with two peaks for pH optima by Bacillus licheniformis M27

Ramesh, M. V. and Lonsane, B. K. (1989) Solid state fermentation for production of higher titres of thermostable alpha-amylase with two peaks for pH optima by Bacillus licheniformis M27. Biotechnology Letters, 11 (1). pp. 49-52. ISSN 0141-5492

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Abstract

Bacillus licheniformis M27 produced 21 000 units of alpha-amylase/g dry bacterial bran under solid state fermentation in wheat bran medium enriched with 3.3% di-ammonium hydrogen phosphate. The crude enzyme had a temp. optimum of 90 degree C in 0.5% starch solution and pH opitma of 6.5-7.0 and 9.5 ( greater than 75% activity over the pH range 6.0-10.5).

Item Type: Article
Uncontrolled Keywords: AMYLASES-; Bacillus licheniformis thermostable alpha-amylase, characteristics of; PRODUCT-TECHNOLOGY; BACILLUS-; characteristics of Bacillus licheniformis thermostable alpha-amylase
Subjects: 600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 10:34
Last Modified: 21 Dec 2016 12:35
URI: http://ir.cftri.com/id/eprint/1973

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