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α-amylase

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Optimization of fermentation conditions for the production of α-amylase by Penicillium sp. isolated from forest soil

Bhisma Narayan Swargiari, Saranga Ranjan Patgiri

Int. J. Biosci.25( 5), 19-26, November 2024.

DOI: http://dx.doi.org/10.12692/ijb/25.5.19-26

Key: Cultural conditions Optimization Penicillium sp.Submerged fermentation α-amylase

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Extra-cellular productions of amylases and proteases in rotten potato based cultures of Bacillus subtilis

Ikram-ul Haq, Asra Maher, Nazia Parveen Gill1, Ghulam Asghar Maka², Urooj Fatima, Kazim Ali, Ghulam Qadir

Int. J. Biosci.12( 3), 285-293, March 2018.

DOI: http://dx.doi.org/10.12692/ijb/12.3.285-293

Key: Bacillus subtilis Fermentation Food industry wastes Proteases Rotten potatoes α-amylase

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