Manas R. Swain

Extracellular Thermostable -amylase from Streptomyces Erumpens: Production of Calcium - Independent -amylase Manas R. Swain

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.