Production and Application of a Maltogenic Amylase by a Strain ofThermomonospora viridis TF-35
Author:
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference20 articles.
1. Improved method for preparing high maltose conversion syrups
2. Purification and some properties of a novel .ALPHA.-amylase produced by a strain of Thermoactinomyces vulgaris.
3. Enzymatic properties and action patterns of Thermoactinomyces vulgaris .ALPHA.-amylase.
4. Hydrolysis of .ALPHA.-1,4- and .ALPHA.-1,6-glucosidic linkages in trisaccharides by the Thermoactinomyces vulgaris .ALPHA.-amylase.
5. Properties and Application of a Thermostable Maltogenic Amylase Produced by a Strain ofBacillus Modified by Recombinant-DNA Techniques
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1. Thermophilic and alkaliphilic Actinobacteria: biology and potential applications;Frontiers in Microbiology;2015-09-25
2. Enzymatic conversions of starch;Advances in Carbohydrate Chemistry and Biochemistry;2012
3. Maltogenic Amylase from Thermomonospora viridis TF-35 Is Well Suited for the Production of Extremely High G2-syrup;Journal of Applied Glycoscience;2004
4. Subsite Structure of Maltogenic Amylase fromThermomonospora viridisTF-35;Bioscience, Biotechnology, and Biochemistry;2003-01
5. Production and application of an isoamylase from Flavobacterium odoratum;Enzyme and Microbial Technology;1996-11
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