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.
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Bajpai, P., Bajpai, P.K. Increased production of thermostable α-amylase enzyme byBacillus sp. TCRDC-25A with maltodextrins. Appl Biochem Biotechnol 31, 159–164 (1991). https://doi.org/10.1007/BF02921786
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DOI: https://doi.org/10.1007/BF02921786