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Enhanced leaching of product at elevated temperatures: alpha-amylase produced by Bacillus licheniformis M27 in solid state fermentation system.

Padmanabhan, S. and Ramakrishna, M. and Lonsane, B. K. and Krishnaiah, M. M. (1992) Enhanced leaching of product at elevated temperatures: alpha-amylase produced by Bacillus licheniformis M27 in solid state fermentation system. Letters in Applied Microbiology, 15 (6). 235-238, 10 ref..

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Abstract

Leaching of alpha-amylase from bacterial bran, produced by Bacillus licheniformis M27 in solid state fermentation was about 2.2 times higher at 50°C as compared to that at 30°C. Further increase by about 19% in leaching efficiency was observed when contact time was extended from 60 to 120 min. The overall increase of 2.54 times under these strategies is of economic importance and no information was available earlier on enhanced leaching of enzyme from fermented bran at elevated temperatures.

Item Type: Article
Uncontrolled Keywords: Leaching, alpha-amylase, bacterial bran, Bacillus licheniformis, solid state fermentation
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 May 2016 12:08
Last Modified: 27 May 2016 12:08
URI: http://ir.cftri.com/id/eprint/4105

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