Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter

BACKGROUND: Chinese Nong-flavor (NF) liquor is continuously and stably produced by solid-state fermentation technology for 1000 years, resulting in enrichment of special microbial community and enzymes system in its starter. Based on traditional culture-dependent methods, these functional enzymes ar...

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Detalles Bibliográficos
Autores principales: Yi, Zhuolin, Fang, Yang, He, Kaize, Liu, Dayu, Luo, Huibo, Zhao, Dong, He, Hui, Jin, Yanling, Zhao, Hai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5822527/
https://www.ncbi.nlm.nih.gov/pubmed/29471820
http://dx.doi.org/10.1186/s12934-018-0878-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5822527/
https://www.ncbi.nlm.nih.gov/pubmed/29471820
http://dx.doi.org/10.1186/s12934-018-0878-y

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