A new maltogenic amylase from Bacillus licheniformis R-53 significantly improves bread quality and extends shelf life
Yingqi Ruan, Yan Xu, Wenchi Zhang, Rongzhen Zhang
Topics & Concepts
Bacillus licheniformisFood scienceBacillus amyloliquefaciensAmylaseBacillus subtilisShelf lifeChemistryBacillalesStarchMohoThermostabilityYeast extractYeastBacillus (shape)Retrogradation (starch)BacteriaMicrobiologyEnzymeBiologyBiochemistryFermentationFungi imperfectiAmyloseGeneticsEnzyme Production and CharacterizationFood composition and propertiesMicrobial Metabolites in Food Biotechnology