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Characteristics and novel features of thermostable alpha-amylase produced by Bacillus licheniformis M27 under solid state fermentation.

Ramesh, M. V. and Lonsane, B. K. (1990) Characteristics and novel features of thermostable alpha-amylase produced by Bacillus licheniformis M27 under solid state fermentation. Starch/Staerke, 42 (6). 233-238, 44 ref..

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Abstract

Purified alpha-amylase from Bacillus licheniformis M27, produced using solid state fermentation, showed novel characteristics as compared with those reported by other workers for purified alpha-amylases from B. licheniformis obtained by submerged fermentation. Novel characteristics of the enzyme from B. licheniformis M27 include: 2 peaks for pH optima at 6.5-7.0 and 8.5-9.0; a gradual loss of activity to about 86% between pH 7.0 and 7.5 followed by an increase to full activity between 7.5 and 8.5; temp. optimum at 85-90

Item Type: Article
Uncontrolled Keywords: AMYLASES-; BACILLUS-; BACTERIA-; GLYCOSIDASES-; alpha-AMYLASES; CARBOHYDRASES-
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 09:35
Last Modified: 26 May 2016 09:35
URI: http://ir.cftri.com/id/eprint/3366

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