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Bioscience, Biotechnology, and Biochemistry Volume 70, 2006 - Issue 12

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Original Articles

Purification and Characterization of an α-Amylase of Pichia burtonii Isolated from the Traditional Starter “Murcha” in Nepal

Akiko TAKEUCHIDepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

Akiko SHIMIZU-IBUKADepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

Yoshitaka NISHIYAMADepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

Kiyoshi MURADepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

Sanae OKADADepartment of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture

Chiyoko TOKUEDepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

Soichi ARAIDepartment of Nutritional Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture

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Pages 3019-3024 | Received 01 Aug 2006, Accepted 02 Sep 2006, Published online: 22 May 2014

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https://doi.org/10.1271/bbb.60430

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