Extracellular Thermostable α-Amylase  from Streptomyces erumpens

Extracellular Thermostable α-Amylase from Streptomyces erumpens

Production of Calcium - independent α-amylase

LAP Lambert Academic Publishing ( 14.06.2011 )

€ 68,00

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Alpha -amylase is one of the most important and widely used enzymes, in food and beverage industries. The alpha-amylase presently used in starch saccharification requires calcium for activity and/or stability. The thermostable alpha– amylase produced by the actinomycetes strain Streptomyces erumpens is calcium independent.In this book, the process optimizations and production of alpha –amylase by this strain in solid state- and submerged- fermentation, and its applications in starch saccharification to sugar, for conversion in to lactic acid and ethanol have been discussed.

Kitap detayları:

ISBN-13:

978-3-8443-9790-1

ISBN-10:

3844397906

EAN:

9783844397901

Kitabın dili:

English

Yazar:

Ramesh C. Ray
Shaktimay Kar
Manas R. Swain

Sayfa sayısı:

188

Yayın tarihi:

14.06.2011

Kategori:

Kimyasal teknolojiler