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Production and characterization of partially purified thermostable α-galactosidases from Streptomyces griseoloalbus for food industrial applications

BiosynthesisBiomanufacturingFood FermentationIn Vitro FermentationStreptomyces GriseoloalbusEngineeringBiotransformationFood Industrial ApplicationsBiotechnologyBiochemical EngineeringThermostable α-GalactosidasesPolysaccharideFood BioprocessingMicrobiologyFood ProcessingHealth Sciences