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Agricultural and Biological Chemistry Volume 32, 1968 - Issue 1
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Biological Chemistry

Acid-stable α-Amylase of Black Aspergilli

Part II. Some General Properties
Part III. Separation of Acid-stable α-Amylase and Acid-unstable α-Amylase from the Same Mold Amylase Preparation

Yasuji MinodaDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo
,
Tatsuo KoyanoDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo
,
Motoo AraiDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo
&
Koichi YamadaDepartment of Agricultural Chemistry, Faculty of Agriculture, The University of Tokyo, Tokyo
Pages 104-113 | Received 11 Aug 1967, Published online: 09 Sep 2014

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Marina Bretträger, Bertram Sacher, Martina Gastl & Thomas Becker. (2024) The Black Gap: Understanding the Potential Roles of Black Fungal-Derived Enzymes in Malting and Brewing Quality: A Review. Journal of the American Society of Brewing Chemists 82:2, pages 93-108.
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Mauno Vihinen & Pekka Mantsiila. (1989) Microbial Amylolytic Enzyme. Critical Reviews in Biochemistry and Molecular Biology 24:4, pages 329-418.
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Articles from other publishers (3)

Junying Wang, Yu Li & Fuping Lu. (2018) Molecular cloning and biochemical characterization of an α-amylase family from Aspergillus niger. Electronic Journal of Biotechnology 32, pages 55-62.
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J J Wilson & W M Ingledew. (1982) Isolation and characterization of Schwanniomyces alluvius amylolytic enzymes. Applied and Environmental Microbiology 44:2, pages 301-307.
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J L Glymph & F J Stutzenberger. (1977) Production, purification, and characterization of alpha-amylase from Thermomonospora curvata. Applied and Environmental Microbiology 34:4, pages 391-397.
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