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Purification and Characterization of Thermostable and Detergent-Stable α-Amylase from Anoxybacillus sp. AH1
A thermostable and detergent-stable α-amylase from a newly isolated Anoxybacillus sp. AH1 was purified and characterized. Maximum enzyme production (1874.8 U/mL) was obtained at 24 h of incubation. The amylase was purified by using Sephadex G-75 gel filtration, after which an 18-fold increase in spe...
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| Vydáno v: | Food Technol Biotechnol |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
University of Zagreb Faculty of Food Technology and Biotechnology
2016
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5105632/ https://ncbi.nlm.nih.gov/pubmed/27904395 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17133/ftb.54.01.16.4122 |
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