Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus-Reference-Cited by-同舟云学术

Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

Published:2021-08 Issue: Volume:35 Page:102054
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Farias Ticiane Carvalho^ORCID,Kawaguti Haroldo Yukio^ORCID,Bello Koblitz Maria Gabriela^ORCID

Publisher

Elsevier BV

Subject

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

Reference154 articles.

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3. Characterization of a thermostable, CaCl2-activated and raw-starch hydrolyzing alpha-amylase from Bacillus licheniformis AT70: production under solid state fermentation by utilizing agricultural wastes;Afrisham;J. Mol. Catal. B Enzym.,2016

4. Novel maltotriose-hydrolyzing thermoacidophilic type III pullulan hydrolase from Thermococcus kodakarensis;Ahmad;Appl. Environ. Microbiol.,2014

5. Integral use of amaranth starch to obtain cyclodextrin glycosyltransferase, by Bacillus megaterium, to produce β-cyclodextrin;Arce-Vázquez;Front. Microbiol.,2016

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