Formation of a raw starch-hydrolyzing alpha-amylase by Clostridium 2021: Effect of carbon sources
| Autor: | M. C. Avendano, I. Cornejo |
|---|---|
| Rok vydání: | 1987 |
| Předmět: |
chemistry.chemical_classification
biology Starch food and beverages chemistry.chemical_element Bioengineering General Medicine Maltose Carbohydrate biology.organism_classification Applied Microbiology and Biotechnology humanities chemistry.chemical_compound Enzyme Clostridium chemistry Biochemistry biology.protein Fermentation Food science Alpha-amylase Carbon Biotechnology |
| Zdroj: | Biotechnology Letters. 9:123-124 |
| ISSN: | 1573-6776 0141-5492 |
| DOI: | 10.1007/bf01032750 |
| Popis: | Clostridium2021 was found to produce α-amylase effective at hydrolyzing raw starch. Of the carbohydrates examined, starch at 3 % concentration was found to be the best carbon source for enzyme production. The products of α-amylase action on starch were: maltose. glucose and higher dextrins. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink