α-Amylase production byBacillus amyloliquefaciensutilizing macauba cake (Acrocomia aculeata) and peach palm flour (Bactris gasipaes –kunth) as substrates-Reference-Cited by-同舟云学术

α-Amylase production byBacillus amyloliquefaciensutilizing macauba cake (Acrocomia aculeata) and peach palm flour (Bactris gasipaes –kunth) as substrates

Published:2016-03-03 Issue:2 Volume:34 Page:76-82
ISSN:1024-2422
Container-title:Biocatalysis and Biotransformation
language:en
Short-container-title:Biocatalysis and Biotransformation

Author:

Silva Isadora Ferreira,Langbehn Rayane Kunert,Silva Ramon Geraldo Campos,Pantoja Lílian de Araújo,Vanzela Ana Paula Figueiredo Conte,Santos Alexandre Soares dos

Publisher

Informa UK Limited

Subject

Biochemistry,Catalysis,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1080/10242422.2016.1227794

Reference43 articles.

1. Andrade MHC, Vieira AS, Aguiar HF, Chaves JFN, Neves RMPS, Miranda TLS, Salum A. 2006. Óleo do fruto da palmeira macaúba – Parte I: Aplicação potencial para indústria de alimentos, fármacos e cosméticos. In the Proceedings of the II Encontro brasileiro sobre tecnologia de indústria química. [Online] Available from: http://www.entabanbrasil.com.br/downloads/oleo-Macauba-II.PDF. [cited 2014 Jul 23].

2. Purification and Characterization of Novel α-Amylase from Bacillus subtilis KIBGE HAS

3. Peach Palm (Bactris gasipaes kunth) Characterization and the Potential of by-Products Flour Processing

4. Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001

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