The Efficiency of Temperature-Shift Strategy to Improve the Production of α-Amylase by Bacillus sp. in a Solid-State Fermentation System

Author： Hashemi Maryam

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.5, Iss.3, 2012-04, pp. : 1093-1099

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Potential Bacillus subtilis α-Amylase-Based Time-Temperature Integrators To Evaluate Pasteurization Processes

By Van Loey A. Hendrickx M. Ludikhuyze L. Weemaes C. Haentjens T. De Cordt S. Tobback P.

Journal of Food Protection, Vol. 59, Iss. 3, 1996-03 ,pp. : 261-267

International Association for Food Protection

Access to resources Recommend Favorite

A Maltooligosaccharides Producing α-Amylase from Bacillus subtilis SDP1 Isolated from Rhizosphere of Acacia cyanophylla Lindley

Food Biotechnology, Vol. 28, Iss. 4, 2014-10 ,pp. : 309-332

Taylor & Francis Ltd

Access to resources Recommend Favorite

Production of efficient enzymes for flax retting by solid state fermentation with Aspergillus niger

By Yinghua Tian Xiaolan Liu Xiqun Zheng Lu Wang

International Journal of Clothing Science and Technology, Vol. 26, Iss. 3, 2014-05 ,pp. : 212-221

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

The Use of α-Amylase at Reduced Water Content to Develop Time Temperature Integrators for Sterilization Processes

By Haentjens T.H. van Loey A.M. Hendrickx M.E. Tobback P.P.

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 5, 1998-08 ,pp. : 467-472

Academic Press

Access to resources Recommend Favorite

Solid state fermentation production of chitin deacetylase by Colletotrichum lindemuthianum ATCC 56676 using different substrates

By Suresh P.

Journal of Food Science and Technology, Vol. 48, Iss. 3, 2011-06 ,pp. : 349-356

Springer Publishing Company

Access to resources Recommend Favorite