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A thermostable α-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing

✍ Scribed by M. Asgher; M. Javaid Asad; S.U. Rahman; R.L. Legge

Book ID: 108171176
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 163 KB
Volume: 79
Category: Article
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2005.12.053

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## Abstract **BACKGROUND:** In __Bacillus subtilis__ KCC103 α‐amylase is hyper‐produced and not catabolite repressed by glucose. Various sugars, raw starches and nitrogen sources were tested for their repression effect on α‐amylase synthesis. Enhancement of α‐amylase production by supplementing mic