Response surface methodology as an approach for optimization of α-amylase production by the new isolated thermotolerant Bacillus licheniformis WF67 strain in submerged fermentation-Reference-Cited by-同舟云学术

Response surface methodology as an approach for optimization of α-amylase production by the new isolated thermotolerant Bacillus licheniformis WF67 strain in submerged fermentation

Published:2021-03 Issue: Volume:32 Page:101944
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Saad Walid F.^ORCID,Othman Abdelmageed M.,Abdel-Fattah Medhat,Ahmad Maged S.

Funder

Beni-Suef University

National Research Centre

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference37 articles.

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2. L-asparaginase production by a thermotolerant Bacillus sp. WF67: nutritional and cultural parameters optimization;Ahmad;Biosci. Res.,2018

3. Alpha amylase production by Bacillus cereus MTCC 1305 using solid-state fermentation;Anto;Food Technol. Biotechnol.,2006

4. A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing;Asgher;J. Food Eng.,2007

5. Optimization of parameters for α-amylase production under solid state fermentation by Trichothecium roseum;Balkan;Romanian Biotechnological Letters,2011

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