Abstract
Bacillus acidicola TSAS1 produced a novel acid-stable, thermostable, Ca2+-independent and high maltose-forming α-amylase with optimum activity at pH 4.0 and 60°C, and T1/2 of 27 min at 90°C. The enzyme saccharified raw as well as soluble starches, and ameliorated bread quality when the dough was supplemented with the enzyme.
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Acknowledgments
Authors gratefully acknowledge financial support from the Ministry of Environment and Forests, Government of India, New Delhi during the course of this investigation. Authors also thank Mr. Vijay Kumar Gupta (Tushar Nutritive Food Industry, New Delhi) for extending help in assessing the applicability of α-amylase in bread manufacture.
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Sharma, A., Satyanarayana, T. High maltose-forming, Ca2+-independent and acid stable α-amylase from a novel acidophilic bacterium, Bacillus acidicola . Biotechnol Lett 32, 1503–1507 (2010). https://doi.org/10.1007/s10529-010-0322-9
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DOI: https://doi.org/10.1007/s10529-010-0322-9