α-Amylases from Microbial Sources – An Overview on Recent Developments

α-Amylases from Microbial Sources – An Overview on Recent Developments

This review covers the progress made in research on microbial α-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the α...

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Bibliographic Details
Main Authors: Swetha Sivaramakrishnan, Dhanya Gangadharan, Kesavan Madhavan Nampoothiri, Carlos Ricardo Soccol, Ashok Pandey
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2006-01-01
Series:Food Technology and Biotechnology
Subjects:
α-amylase
α-1,4-O-glycosidic bonds
fermentation
process optimization
enzyme characteristics
enzyme engineering
Online Access:http://hrcak.srce.hr/file/161876

Internet

http://hrcak.srce.hr/file/161876

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