Purification and enzymatic identification of an acid stable and thermostable α-amylase fromRhizopus microsporus
Author:
Affiliation:
1. School of Biological Engineering; Dalian Polytechnic University; Dalian; 116034; China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.45/fullpdf
Reference23 articles.
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3. Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii;Sudo;J. Ferment. Bioeng.,1993
4. Bacillus stearothermophilus neopullulanase selective hydrolysis of amylose to maltose in the presence of amylopectin;Kamasaka;Appl. Environ. Microbiol.,2002
5. A newly isolated Rhizopus microsporus var. chinesis capable to secrete amylolytic enzymes with raw starch digesting activity;Li;J. Microbiol. Biotechnol.,2010
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