Increased production of thermostable α-amylase enzyme byBacillus sp. TCRDC-25A with maltodextrins
- 1 November 1991
- journal article
- Published by Springer Nature in Applied Biochemistry and Biotechnology
- Vol. 31 (2) , 159-164
- https://doi.org/10.1007/bf02921786
Abstract
Maltodextrins and hydrolysates of rice and corn flour of varying dextrose equivalents (DE) have been used as a carbon source for α-amylase enzyme production byBacillus sp. TCRDC-25A. The rate and total enzyme production was higher in maltodextrin media than in cornstarch. The enzyme production increased with increase in DE up to 45%. The maximum enzyme production of 2390, 2450, and 2510 DUN/mL was obtained in cornstarch maltodextrins, and hydrolysates of corn and rice flours, respectively, in a bench-scale reactor in 40 h.Keywords
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