Microbial α-amylases: a biotechnological perspective

By Rani Gupta, Paresh Gigras, Harapriya Mohapatra, V. Goswami, B. Chauhan. 2003

1,366 citations recorded by the source corpus.

Subfields: Biotechnology, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/ff16a444a27ca272b4bb222b4b65b93d86f4bb3f

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In Biotechnology

Citations in the corpus

α-Amylase Production and Applications: A Review (2014, methodology): “There are many such applications of the enzyme which is the driving force behind the research to produce this enzyme in an optimum, safe and convenient manner [2].”
Amylase production by Penicillium fellutanum isolated from mangrove rhizosphere soil (2006, background): “Most of the earlier studies revealed the optimum pH range between 6.0 and 7.0 for the growth of bacterial strains and enzyme production (Rani Gupta et al., 2003; Kundu et al., 1973; Castro et al., 1992).”
Amylase action pattern on starch polymers (2008, background): “The amylase-catalysed hydrolysis of starch is among the most important industrially applied enzyme reactions (Gupta et al. 2003).”
An overview of the microbial α-amylase family (2003, background): “Engineering α-amylase for changed pH activity profiles also would add to the stability of the enzymes (Nielsen and Borchert, 2000). van der Maarel et al. (2000) and Gupta et al. (2003) have discussed extensively about the industrial applications of α-amylase family members.”
Purification and biochemical characterization of a novel α-amylase from Bacillus licheniformis NH1: Cloning, nucleotide sequence and expression of amyN gene in Escherichia coli (2008, neutral): “017 They have diverse applications in a wide variety of industries such as food, fermentation, textile, paper, detergent, pharmaceutical and sugar industries [2,3].”
A Broader View: Microbial Enzymes and Their Relevance in Industries, Medicine, and Beyond (2013, neutral): “Amylase is abundantly present in human saliva as shown in Figure 1, where it begins the mechanical process of digestion.”
Amylase activity of a starch degrading bacteria isolated from soil receiving kitchen wastes (2008, background): “Most of the starch degrading bacterial strain revealed a pH range between 6.0 and 7.0 for normal growth and enzyme activity (Gupta et al., 2003).”