This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177
strain on physicochemical properties and morphological characteristics of potato starch. The …

This study investigated the effects of amylolytic Lactobacillus plantarum CGMCC 14177
fermentation on nutritional quality and digestibility of purple potato flour (PPF), compared …

Bioaugmentation technology may be an effective strategy to improve the solid-state
fermentation rate and utilization of raw materials for traditional vinegar production. The …

Lactic acid bacteria (LAB) have been demonstrated to have roles in many applications,
ranging from lowering of cholesterol to immunological development. In this study …

Abstract Background β-amylase (EC 3.2. 1.2) is an exo-enzyme that shows high specificity
for cleaving the α-1, 4-glucosidic linkage of starch from the non-reducing end, thereby …

Alpha-amylase and beta-amylase coexist as mixtures in industrial production, and the two
amylases have active synergistic effects when they approach each other. These effects are …

In this study, the effects of carbon source, nitrogen source, and metal ions on cell growth and
Bacillus aryabhattai β-amylase production in recombinant Brevibacillus choshinensis were …

β-Amylase hydrolyzes polysaccharides, such as starch, into maltose. It is used as an
industrial enzyme in the production of food and pharmaceuticals. The eukaryotic red alga …

Abstract β-Amylase from un-germinated seeds of peanut (Arachis hypogaea) was purified to
apparent electrophoretic homogeneity with final purification fold of 205 and specific activity …

The lactic acid bacteria are known to be probiotic and their important role has been known in
making the biotechnological products and improving human health. Effective probiotic …