Effect of metal salts and protein modifying agents on activity of thermostable alpha-amylase produced by Bacillus licheniformis M27 under solid state fermentation.

Ramesh, M. V. and Lonsane, B. K. (1990) Effect of metal salts and protein modifying agents on activity of thermostable alpha-amylase produced by Bacillus licheniformis M27 under solid state fermentation. Chemie Mikrobiologie Technologie der Lebensmittel, 12 (5). 129-136 ; 39 ref..

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Abstract

Thermostable pure alpha-amylase produced by Bacillus licheniformis M27 during solid state fermentation was extracted from dry bacterial bran and studied for characteristics which could affect hydrolysis of impure starches and starchy materials. Addition of up to 3 p.p.m. Ca2+ in the form of CaCl2.2H2O increased enzyme activity by up to 115% at 85

Item Type:	Article
Uncontrolled Keywords:	AMYLASES-; BACILLUS-; BACTERIA-; ENZYMES-; alpha-AMYLASES
Subjects:	500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Feb 2022 09:19
Last Modified:	03 Feb 2022 09:19
URI:	http://ir.cftri.res.in/id/eprint/8005

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