Extracellular Amylase Production by Cassava-Fermenting Bacteria

Simple item page
dc.contributor.authorAmund, Olukayode O.
dc.contributor.authorgunsina, Olusola A. O.
dc.date.accessioned2019-06-21T09:02:14Z
dc.date.available2019-06-21T09:02:14Z
dc.date.issued1987-07-01
dc.description.abstractFermentation of cassava tubers was accompanied by a gradual decrease in pH, increased amylase activity in the steep liquor, and increased microbial load and lactic acid concentration. Amylase-producing bacterial strains associated with cassava fermentation were isolated and identified as Bacillus subtilis, Bacillus licheniformis and Bacillus cereus. The pH optima for the partially purified enzymes of these organisms were 7.0, 5.5 and 7.5, whilst their temperature optima were 30, 37 and 80 oC. There was no significant difference in amylase activities when starch, dextrin, amylopectin, glucose and maltose were used as growth substrates.en_US
dc.identifier.citationAmund, O.O and Ogunsina, O.A (1987) Extracellular Amylase Production by Cassava-Fermenting Bacteria. Journal of Industrial Microbiology 2(2).en_US
dc.identifier.issn1476-5535
dc.identifier.urihttps://doi.org/10.1007/BF01569511
dc.identifier.urihttp://repository.elizadeuniversity.edu.ng/handle/20.500.12398/97
dc.language.isoenen_US
dc.publisherSpringer-Verlagen_US
dc.subjectAmylaseen_US
dc.subjectBacteriaen_US
dc.subjectTempretureen_US
dc.subjectCassavaen_US
dc.titleExtracellular Amylase Production by Cassava-Fermenting Bacteriaen_US
dc.typeArticleen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
Extracellular amylase production by cassava-fermenting bacteria.pdf
Size:
3.76 MB
Format:
Adobe Portable Document Format
Description:
Article full-text
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.64 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Articles Biological Sciences