Directed evolution of maltogenic amylase from Bacillus licheniformis R-53: Enhancing activity and thermostability improves bread quality and extends shelf life
Yingqi Ruan, Rongzhen Zhang, Yan Xu
Topics & Concepts
ThermostabilityBacillus licheniformisAmylaseShelf lifeFood scienceMutantEnzyme assayEnzymeChemistryDirected evolutionBiologyBacteriaBiochemistryBacillus subtilisGeneticsGeneEnzyme Production and CharacterizationPhytase and its ApplicationsBiofuel production and bioconversion