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  • Title: High maltose-forming, Ca2+-independent and acid stable α-amylase from a novel acidophilic bacterium, Bacillus acidicola.
    Author: Sharma A, Satyanarayana T.
    Journal: Biotechnol Lett; 2010 Oct; 32(10):1503-7. PubMed ID: 20559683.
    Abstract:
    Bacillus acidicola TSAS1 produced a novel acid-stable, thermostable, Ca(2+)-independent and high maltose-forming α-amylase with optimum activity at pH 4.0 and 60°C, and T(1/2) of 27 min at 90°C. The enzyme saccharified raw as well as soluble starches, and ameliorated bread quality when the dough was supplemented with the enzyme.
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