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Extracellular Thermostable α-Amylase from Streptomyces erumpens - Manas R Swain - Bog

af Manas R Swain, Shaktimay Kar, Ramesh C (Central Tuber Crops Research Institute (Regional Centre) Bhubaneswar India) Ray
Extracellular Thermostable α-Amylase from Streptomyces erumpens af Manas R Swain
Bag om Extracellular Thermostable α-Amylase from Streptomyces erumpens

Alpha -amylase is one of the most important and widely used enzymes, in food and beverage industries. The alpha-amylase presently used in starch saccharification requires calcium for activity and/or stability. The thermostable alphä amylase produced by the actinomycetes strain Streptomyces erumpens is calcium independent.In this book, the process optimizations and production of alpha ¿amylase by this strain in solid state- and submerged- fermentation, and its applications in starch saccharification to sugar, for conversion in to lactic acid and ethanol have been discussed.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9783844397901
  • Indbinding:
  • Paperback
  • Sideantal:
  • 188
  • Udgivet:
  • 14. juni 2011
  • Størrelse:
  • 152x229x11 mm.
  • Vægt:
  • 281 g.
  • 2-3 uger.
  • 16. december 2024
Forlænget returret til d. 31. januar 2025

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Beskrivelse af Extracellular Thermostable α-Amylase from Streptomyces erumpens

Alpha -amylase is one of the most important and widely used enzymes, in food and beverage industries. The alpha-amylase presently used in starch saccharification requires calcium for activity and/or stability. The thermostable alphä amylase produced by the actinomycetes strain Streptomyces erumpens is calcium independent.In this book, the process optimizations and production of alpha ¿amylase by this strain in solid state- and submerged- fermentation, and its applications in starch saccharification to sugar, for conversion in to lactic acid and ethanol have been discussed.

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