Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus
Ticiane Carvalho Farias, Haroldo Yukio Kawaguti, María Gabriela Bello Koblitz
Topics & Concepts
AmylaseStarchEnzymeFood scienceFood industryBacillus (shape)Food productsBiotechnologyRaw materialBiologyChemistryBiochemistryMicrobiologyOrganic chemistryEnzyme Production and CharacterizationPhytase and its ApplicationsMicrobial Metabolites in Food Biotechnology