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Please use this identifier to cite or link to this item: http://localhost:8080/xmlui/handle/123456789/2138
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dc.contributor.authorSwetha, S-
dc.contributor.authorDhanya, G-
dc.contributor.authorNampoothiri, K M-
dc.contributor.authorSoccol, C R-
dc.contributor.authorPandey, A-
dc.date.accessioned2016-01-18T07:42:42Z-
dc.date.available2016-01-18T07:42:42Z-
dc.date.issued2006-
dc.identifier.citationFood Technology and Biotechnology 44(2):173-184;Apr-Jun 2006en_US
dc.identifier.issn1330-9862-
dc.identifier.urihttp://ir.niist.res.in:8080/jspui/handle/123456789/2138-
dc.description.abstractThis review covers the progress made in research on microbial alpha-amylase, a highly demanded industrial enzyme in various sectors such as food, pharmaceuticals, textiles, detergents, etc. Amylases are of ubiquitous occurrence and hold the maximum market share of enzyme sales. The article surveys the alpha-amylase family and the major characteristics, microbial sources, production aspects, downstream processing, salient biochemical properties, industrial applications, enzyme engineering and some recent research developments.en_US
dc.language.isoenen_US
dc.publisherFaculty Food technology and Biotechnologyen_US
dc.subjectAlpha amylaseen_US
dc.subjectProcess optimizationen_US
dc.subjectEnzyme engineeringen_US
dc.subjectSolid state fermentationen_US
dc.subjectStarch converting enzymesen_US
dc.subjectOne step purificationen_US
dc.subjectRaw starchen_US
dc.subjectBacillus subtilisen_US
dc.subjectThermomyces lanuginosusen_US
dc.subjectAspergillus oryzaeen_US
dc.subjectBiochemical characterizationen_US
dc.subjectThermophilic bacillusen_US
dc.subjectThermostable amylaseen_US
dc.titleAlpha-amylases from microbial sources - An overview on recent developmentsen_US
dc.typeArticleen_US
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