Anaerobic fermentation of gelatinized sago starch-derived sugars to acetone—1-butanol—Ethanol solvent byClostridium acetobutylicum

Author:

Madihah M. S.,Ariff A. B.,Khalil M. S.,Suraini A. A.,Karim M. I. A.

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Microbiology

Reference27 articles.

1. Annous B.A., Blaschek H.P.: Regulation and localization of amylolytic enzymes inClostridium acetobutylicum ATCC 824.Appl. Environ. Microbiol. 56, 2559–2561 (1990).

2. Ariff A.B., Webb C.: Influence of different fermentor configurations and modes of operation on glucoamylase production byAspergillus awamori.Asia Pacific J. Mol. Biol. Biotechnol. 4, 183–195 (1996).

3. Barton L.L., Georgi C.E., Lineback D.R.: Effect of maltose on glucoamylase formation byAspergillus niger.J. Bacteriol. 111, 771–777 (1972).

4. Bhella S.R., Altosaar I.: Purification and some properties of the extracellular α-amylase fromAspergillus awamori.Can. J. Microbiol. 28, 1340–1346 (1984).

5. Buonocore V., Caporale C., De Rosa M., Gambacorta A.: Stable, inducible thermoacidophilic α-amylase fromBacillus acidocaldarius.J. Bacteriol. 128, 515–520 (1976).

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