Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii

Author:

Sudo Shigetoshi,Ishikawa Takeaki,Takayasu-Sakamoto Yuko,Sato Kazuo,Oba Toshiteru

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference15 articles.

1. Acid-stable α-amylase of black Aspergilli;Minoda,1968

2. Cloning, characterization, and expression of two α-amylase genes from Aspergillus niger var. awamori;Korman;Curr. Genet.,1990

3. Cloning of the α-amylase cDNA of Aspergillus shirousamii and its expression in Saccharomyces cerevisiae;Shibuya;Biosci. Biotech. Biochem.,1992

4. Purification and some properties of acid-stable α-amylases from shochu koji (Aspergillus kawachii);Mikami;Agric. Biol. Chem.,1987

5. Calcium binding in α-amylases;Boel,1990

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