Comparative characterization of raw starch hydrolyzing α-amylases from various Bacillus strains-Reference-Cited by-同舟云学术

Comparative characterization of raw starch hydrolyzing α-amylases from various Bacillus strains

Published:2005-09 Issue:4 Volume:37 Page:410-416
ISSN:0141-0229
Container-title:Enzyme and Microbial Technology
language:en
Short-container-title:Enzyme and Microbial Technology

Author:

Mitsuiki Shinji,Mukae Katsuya,Sakai Masashi,Goto Masatoshi,Hayashida Shinsaku,Furukawa Kensuke

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Biotechnology,Bioengineering

Reference24 articles.

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2. Purification and some properties of a haim-sensitive α-amylase from newly isolated Bacillus sp. no. 195;Kawaguchi;Biosci Biotechnol Biochem,1992

3. Comparative characterization of complete and truncated forms of Lactobacillus amylovorus α-amylase and role of the C-terminal direct repeats in raw-starch binding;Sanoja;Appl Enviroment Microbiol,2000

4. Production and properties of a raw-starch-degrading amylase from the thermophilic and alkaliphilic Bacillus sp. TS-23;Lin;Biotechnol Appl Biochem,1998

5. Raw-starch-digesting and thermostable α-amylase from yeast Cryptococcus sp. S-2: purification, characterization, cloning and sequencing;Iefuji;Biochem J,1996

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