Enzymes from Microorganisms
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-80108-3_3
Reference57 articles.
1. Abdulaal, W. H. (2018). Purification and characterization of α-amylase from Trichoderma psedokoningii. BMC Biochemistry, 19(4), 1–6. https://doi.org/10.1186/s12858-018-0094-8
2. Abu, M. L., Nooh, H. M., Oslon, S. N., & Salleh, A. B. (2017). Optimization of physical conditions for the production of thermostable T1 lipase in Pichia guilliermundii strain SO using response surface methodology. BMC Biotechnology, 17(78), 1–10. https://doi.org/10.1186/s12896-017-0397-7
3. Acer, O., Bekler, F. M., Pirincchioglu, H., Guven, R. G., & Guven, K. (2016). Purification and characterization of thermostable and detergent stable α-amylase from Anoxybacillus species AH1. Food Technology and Biotechnology, 5(1), 70–77. https://doi.org/10.17113/ftb54.01.16-4122
4. Adrio, J. L., & Demain, A. L. (2014). Microbial enzymes: Tools for biotechnological processes. Biomolecules, 4, 117–139.
5. Aguilar, C. N., Sanchez, G. G., Barragan, P. A. R., Herrera, R. R., Hernandez, J. L. M., & Esquivel, C. C. (2008). Perspectives of solid state fermentation for production of food enzymes. American Journal of Biochemistry and Biotechnology, 4(4), 354–366. https://doi.org/10.3844/ajbbsp.2008.354.366
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