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Anglický jazyk
Extracellular Thermostable a-Amylase from Streptomyces erumpens
Autor: Ramesh C. Ray
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... Viac o knihe
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O knihe
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.
- Vydavateľstvo: LAP LAMBERT Academic Publishing
- Rok vydania: 2011
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9783844397901
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