Some Distinguishable Properties between Acid-Stable and Neutral Types of α-Amylases from Acid-Producing Koji-Reference-Cited by-同舟云学术

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Some Distinguishable Properties between Acid-Stable and Neutral Types of α-Amylases from Acid-Producing Koji

Published:2007-01 Issue:5 Volume:104 Page:353-362
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Suganuma Toshihiko,Fujita Kiyotaka,Kitahara Kanefumi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference57 articles.

1. Study on industrial production of citric acid;Kawahara;Kagoshima-ken Kogyo-shikenjou Gyomu-hokokusho,1953

2. On the safety of Aspergillus oryzae: a review;Barbesgaard;Appl. Microbiol. Biotechnol.,1992

3. Do not produce enzymes involved in aflatoxin biosynthesis;Matushima;J. Brew. Soc. Jpn.,2002

4. Activity of α-glucosidase in sake koji and its role during sake brewing;Morimoto;Seibutsu-kogaku,1995

5. Purification and characterization of rice α-glucosidase, a key enzyme for alcohol fermentation of rice polish;Iwata;J. Ferment. Bioeng.,2003

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