Characterization of hyperthermostable α-amylase from Geobacillus sp. IIPTN

Author:

Dheeran Pratibha,Kumar Sachin,Jaiswal Yogesh K.,Adhikari Dilip K.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference33 articles.

1. Asgher M, Asad MJ, Rahman SU, Legge RL (2007) A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing. J Food Eng 79:950–955. doi: 10.1016/j.jfoodeng.2005.12.053

2. Bajpai P, Bajpai P (1989) High-temperature alkaline α-amylase from Bacillus licheniformis TCRDC-B13. Biotechnol Bioeng 33:72–78

3. Balagopalan C (2002) Cassava utilization in food, feed and industry. In: Hillocks RJ, Thresh JM, Bellotti AC (eds) Cassava: Biology. Production and Utilization, CAB International, UK, pp 301–318

4. Burhan A, Nisa U, Gokhan C, Omer C, Ashabil A, Osman G (2003) Enzymatic properties of a novel thermophilic, alkaline and chelator resistant amylase from an alkalophilic Bacillus sp. isolate ANT-6. Proc. Biochem 38:1397–1403. doi: 10.1016/S0032-9592(03)00037-2

5. Goyal N, Gupta JK, Soni SK (2005) A novel raw starch digesting thermostable α-amylase from Bacillus sp. I-3 and its use in the direct hydrolysis of raw potato starch. Enzyme Microb Technol 37:723–734. doi: 10.1016/j.enzmictec.2005.04.017

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