Determination of the effects of initial glucose on the production of α-amylase fromPenicilliumsp. under solid-state and submerged fermentation
Author:
Publisher
Informa UK Limited
Subject
Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/13102818.2014.901670
Reference25 articles.
1. OPTIMIZATION OF α-AMYLASE PRODUCTION BYBacillus subtilisRSKK96: USING THE TAGUCHI EXPERIMENTAL DESIGN APPROACH
2. Novel α-Amylase That Is Highly Resistant to Chelating Reagents and Chemical Oxidants from the Alkaliphilic Bacillus Isolate KSM-K38
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