Salt-independent thermophilic α-amylase from Bacillus megaterium VUMB109: An efficacy testing for preparation of maltooligosaccharides-Reference-Cited by-同舟云学术

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Salt-independent thermophilic α-amylase from Bacillus megaterium VUMB109: An efficacy testing for preparation of maltooligosaccharides

Published:2013-01 Issue: Volume:41 Page:386-391
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Jana Malabendu,Maity Chiranjit,Samanta Saptadip,Pati Bikas Ranjan,Islam Syed Sirajul,Mohapatra Pradeep K. Das,Mondal Keshab Chandra

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference35 articles.

1. Production of a raw starch saccharifying amylase by Bacillus alvei grown on different agricultural substrates;Achi;World Journal of Microbiology and Biotechnology,1992

2. Amylases and their applications;Aiyer;African Journal of Biotechnology,2005

3. A kinetic model for enzymatic wheat starch saccharification;Akerberg;Journal of Chemical Technology & Biotechnology,2000

4. Three different types of α-amylases from Aspergillus awamori Kt-11: their purifications, properties, and specificities;Anindyawati;Bioscience, Biotechnology, and Biochemistry,1998

5. Immobilization of exo-amylase production by Bacillus circulans GRS 313;Dey;Brazilian Archives of Biology and Technology,2003

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1. Cloning, expression, and characterization of thermostable α-amylase of a thermophilic bacterium isolated from hot-spring of Sikkim and sustainable immobilization on coconut coir;Systems Microbiology and Biomanufacturing;2024-04-30

2. Using glycerol-inducible expression system to overexpressed maltooligosaccharide-forming α-amylase in Bacillus subtilis;2024-04-01

3. TRADITIONAL FERMENTED FOOD AND BEVERAGES OF WEST BENGAL: AN EXTENSIVE REVIEW ON MICROBIOLOGY, NUTRITION, AND ITS IMPACT ON SOCIO-ECONOMIC CONDITION OF THE ETHNIC COMMUNITIES;Journal of microbiology, biotechnology and food sciences;2024-02-01

4. Valorization of banana peel into α-amylase using one factor at a time (OFAT) assisted artificial neural network (ANN) and its partial purification, characterization, and kinetics study;Food Bioscience;2023-06

5. A novel maltooligosaccharide-forming α-amylase from Bacillus cereus and its application in the preparation of maltopentaose product;Process Biochemistry;2023-05

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