Lulla, B. S. and Subrahmanyan, V. (1954) Influence of culture media on the development of bacterial amylase. Journal of Scientifc and Industrial Research, 13B. pp. 410-412.
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Abstract
Certain easily available and cheap materials
such as bran, husks and oil cakes have been
used for bacterial nutrition, either singly or in
combination, for amylase production. The
composition of the culture medium has been
found to influence the ratio of α to ß-amylase
formed. The maximum amylase formation
takes place in a medium containing wheat
bran and lucerne in the proportion of 10 to 1.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | amylase, Bacillus subtilis, soyabean meal, potato meal, alfalfa, wheat bran, amylase-producing bacteria |
| Subjects: | 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 02 Bacteriology 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes |
| Divisions: | Food Microbiology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 21 Sep 2012 06:57 |
| Last Modified: | 21 Sep 2012 06:57 |
| URI: | http://ir.cftri.res.in/id/eprint/4413 |
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