Formation of acid-labile α-amylase during barley-koji production
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Biotechnology
Reference7 articles.
1. Influence of culture conditions on various enzyme activities of shochu koji;Iwano;J. Brew. Soc. Japan,1987
2. Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii;Sudo;J. Ferment. Bioeng.,1993
3. Purification and some properties of acid-stable α-amylases from shochu koji (Aspergillus kawachii);Mikami;Agric. Biol. Chem.,1987
4. Production of saccharifying enzyme using the wastewater of a shochu distillery;Morimura;J. Ferment. Bioeng.,1991
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