Ramesh C Ray; Shaktimay Kar; Manas R Swain

Extracellular Thermostable α-Amylase from Streptomyces erumpens (Paperback)

Name: Extracellular Thermostable α-Amylase from Streptomyces erumpens (Paperback)
Brand: Ramesh C Ray; Shaktimay Kar; Manas R Swain
SKU: 246265201
Price: 115.44 USD
Availability: OutOfStock

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Book format
Paperback
Fiction/nonfiction
Non-Fiction
Pub date
June 14, 2011
Pages
188
Edition
Standard Edition
Publisher
KS Omniscriptum Publishing

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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.

Extracellular Thermostable α-Amylase from Streptomyces erumpens (Paperback)

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Specifications

Book format

Paperback

Fiction/nonfiction

Non-Fiction

Pub date

June 14, 2011

Pages

188

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