Characterization of a Novel Maltose-Forming α-Amylase from Lactobacillus plantarum subsp. plantarum ST-III
Author:
Affiliation:
1. Department of Food Science and Nutrition, and Center for Aging and Health Care, Hallym University, Hallymdaehak-gil 1, Chuncheon, Gwangwon-do 200-702, Korea
Funder
National Research Foundation of Korea
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05892
Reference47 articles.
1. Cloning, sequencing, and expression of the gene encoding extracellular alpha-amylase from Pyrococcus furiosus and biochemical characterization of the recombinant enzyme
2. Application of microbial α-amylase in industry - A review
3. Functionalized Graphene Sheets As Immobilization Matrix for Fenugreek β-Amylase: Enzyme Kinetics and Stability Studies
4. Maltose-forming α-amylase from the hyperthermophilic archaeon Pyrococcus sp. ST04
5. Molecular characterization of the α-amylase genes of Lactobacillus plantarum A6 and Lactobacillus amylovorus reveals an unusual 3′ end structure with direct tandem repeats and suggests a common evolutionary origin
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