The high maltose-forming α-amylase ofSaccharomonospora viridis: mechanisms of action-Reference-Cited by-同舟云学术

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The high maltose-forming α-amylase ofSaccharomonospora viridis: mechanisms of action

Published:1993-05 Issue:3 Volume:11 Page:199-204
ISSN:0169-4146
Container-title:Journal of Industrial Microbiology
language:en
Short-container-title:Journal of Industrial Microbiology

Author:

Fogarty William M.,Collins Bernadette S.,Doyle Evelyn M.,Kelly Catherine T.

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1007/BF01583723.pdf

Reference16 articles.

1. Allen, J.D. and J.A. Thoma. 1978. Model for carbohydrase action.Aspergillus oryzae α-amylase degradation of maltotriose. Biochem. J. 17: 2345–2350.

2. Bernfeld, P. 1955. Amylases, α- and β- Methods Enzymol. 1: 149–158.

3. Collins, B.S., C.T. Kelly and W.M. Fogarty 1992. The maltogenic α-amylase ofSaccharomonospora viridis. Biochem. Soc. Trans. 20 (1): 818–819.

4. Fairbairn, D.A., F.G. Priest and J.R. Stark. 1986. Extracellular amylase synthesis byStreptomyces limosus. Enzyme Microb. Tech. 8 (2): 89–92.

5. French, D. and M. Abdullah. 1966. Transferase activity in malt amylase preparations. Cereal Chem. 43: 555–562.

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