Extracellular Thermostable α-Amylase from Streptomyces erumpens
Ramesh C Ray (Central Tuber Crops Research Institute (Regional Centre) Bhubaneswar India),Shaktimay Kar,Manas R Swain
Extracellular Thermostable α-Amylase from Streptomyces erumpens
Ramesh C Ray (Central Tuber Crops Research Institute (Regional Centre) Bhubaneswar India),Shaktimay Kar,Manas R Swain
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Alpha -amylase is one of the most important and widely used enzymes, in food and beverage industries. The alpha-amylase presently used in starch saccharification requires calcium for activity and/or stability. The thermostable alpha- amylase produced by the actinomycetes strain Streptomyces erumpens is calcium independent.In this book, the process optimizations and production of alpha -amylase by this strain in solid state- and submerged- fermentation, and its applications in starch saccharification to sugar, for conversion in to lactic acid and ethanol have been discussed.
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