Extracellular Thermostable α-Amylase from Streptomyces erumpens 1
bokomslag Extracellular Thermostable α-Amylase from Streptomyces erumpens
Vetenskap & teknik

Extracellular Thermostable α-Amylase from Streptomyces erumpens

Ramesh C Ray • Shaktimay Kar • Manas R Swain

Pocket

1259:-

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  • 188 sidor
  • 2011
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 alpha- 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.
  • Författare: Ramesh C Ray, Shaktimay Kar, Manas R Swain
  • Format: Pocket/Paperback
  • ISBN: 9783844397901
  • Språk: Engelska
  • Antal sidor: 188
  • Utgivningsdatum: 2011-06-14
  • Förlag: LAP Lambert Academic Publishing

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