Effect of Maltose on Glucoamylase Formation by Aspergillus niger
Low levels of glucoamylase are produced when Aspergillus niger is grown on sorbitol, but substitution of the latter by glucose, maltose, or starch results in greater formation of glucoamylase as measured by enzymatic activity. Both glucoamylase I and glucoamylase II are formed in a yeast extract med...
Na minha lista:
| Publicado no: | J Bacteriol |
|---|---|
| Principais autores: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1972
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC251351/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5053881/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/jb.111.3.771-777.1972 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|