Comparison of amylolytic properties of Lactobacillus amylovorus and of Lactobacillus amylophilus

• 1 November 1993
• journal article
• biotechnology
• Published by Springer Nature in Applied Microbiology and Biotechnology
• Vol. 40  (2) , 266-269
• https://doi.org/10.1007/bf00170378

Abstract

Keywords

• ENZYME
• STARCH
• MOLECULAR MASS
• LACTOBACILLUS
• AMYLASE