Bread Spoilage Fungi as Creators of α Amylase Using Two Types of Wheat Flour

Bread Spoilage Fungi as Creators of α Amylase Using Two Types of Wheat Flour

Fungal spoilage of bread can be a great problem; however, it can be explored as a producer of enzymes. The fungi were isolated from breads, and their activity for α-amylase production was planned. The results identified nine fungi on spoiled breads. Aspergillus fumigatus occurred with 85% frequency,...

Full description

Bibliographic Details
Main Authors: Aisha M. H. Al-Rajhi, Hanan Moawad, Mohamed M. Alawlaqi, Hashim R. Felemban, Tarek M. Abdel Ghany
Format: Article
Language:English
Published: North Carolina State University 2023-07-01
Series:BioResources
Subjects:
breads
amylolytic
hydrolytic enzymes
mycobiota
storing condition
Online Access:https://ojs.cnr.ncsu.edu/index.php/BRJ/article/view/22755

Internet

https://ojs.cnr.ncsu.edu/index.php/BRJ/article/view/22755

Similar Items