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Beschreibung
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 alphä 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.
Production of Calcium - independent ¿-amylase
Details
| Verlag | LAP LAMBERT Academic Publishing |
| Ersterscheinung | 14. Juni 2011 |
| Maße | 22 cm x 15 cm x 1.2 cm |
| Gewicht | 298 Gramm |
| Format | Softcover |
| ISBN-13 | 9783844397901 |
| Seiten | 188 |
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