Publication | Closed Access
Characteristics of raw starch degrading <b>α</b>‐amylase from <i>Bacillus aquimaris</i> MKSC 6.2 associated with soft coral <i>Sinularia</i> sp.
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Citations
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References
2011
Year
EngineeringPolysaccharideFood ChemistryBiochemical EngineeringMicrobial EcologyAbstract PartiallyEnvironmental MicrobiologyStarch HydrolysisHealth SciencesFood FermentationIn Vitro FermentationAlgal BiologyMarine BiotaBiologyRaw StarchMarine BiotechnologyBiotechnologyMksc 6.2MicrobiologyMarine BiologyMicrobiological Degradation
Abstract Partially purified α‐amylase from Bacillus aquimaris MKSC 6.2, a bacterium isolated from a soft coral Sinularia sp., Merak Kecil Island, West Java, Indonesia, showed an ability to degrade raw corn, rice, sago, cassava, and potato starches with adsorption percentage in the range of 65–93%. Corn has the highest degree of hydrolysis followed by cassaca, sago potato and rice, consecutively. The end products of starch hydrolysis were a mixture of maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and small amount of glucose.
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