Author(s): B K Lonsane
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The ratio of buffer to wheat bran, incubation temperature and initial pH influence α-amylase production byBacillus megaterium 16M under solid state fermentation. The enzyme, with pH and temperature optima at 6.0 and 70°C, is formed at a level of 30,000 units/g dry bacterial bran without coproduction of proteases and cellulases.
This article was published in Biotechnology Letters
and referenced in Fermentation Technology