Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production

BACKGROUND: Alpha-amylases hydrolyze 1,4 α-glycosidic bonds of starch and produce malto-oligosaccharides. It is an important enzyme generally applied in textile, food and brewing industries. Enhancement in thermal stability and productivity of enzymes are the two most sought after properties for ind...

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Detalles Bibliográficos
Autores principales: Aleem, Bushra, Rashid, Muhammad Hamid, Zeb, Neelam, Saqib, Anam, Ihsan, Ayesha, Iqbal, Mazhar, Ali, Hazrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2018
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6264608/
https://www.ncbi.nlm.nih.gov/pubmed/30486793
http://dx.doi.org/10.1186/s12866-018-1345-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6264608/
https://www.ncbi.nlm.nih.gov/pubmed/30486793
http://dx.doi.org/10.1186/s12866-018-1345-y

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