Extracellular Thermostable ?-Amylase from Streptomyces erumpens Год выпуска: 2011Автор: Ramesh C. Ray,Shaktimay Kar and Manas R. SwainИздательство: LAP Lambert Academic PublishingСтраниц: 188ISBN: 9783844397901Описание 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.
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