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Exploring the salted fish for salt stable amylase producing bacteria

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Title Exploring the salted fish for salt stable amylase producing bacteria
 
Creator Pathak, Anupama P.
Sardar, Aparna G.
Janaj, Parinita C.
 
Subject Amylase
Halotolerant
Lactobacillus
Salted fish
 
Description 1967-1971
Present study consists of the microbial diversity of
salted fish Rastrelliger kanagurta (Bangada). Among the isolates   Lactobacillus
sp. was dominant. Efficient amylases producer Lactobacillus yamanashiensis was isolated.  Amylase production was carried out in shake
flask. Amylase was partially purified and characterized. These amylase
exhibited maximal activity at 40oC temperature and neutral pH. It
was found that the partially purified amylase is salt resistant as well as
solvent stable. The amylase worked better in presence of detergent and/or
commercial cloth washing powders, which opens up their potential applications
in detergent industries.
 
Date 2016-06-28T11:24:38Z
2016-06-28T11:24:38Z
2014-10
 
Type Article
 
Identifier 0975-1033 (Online); 0379-5136 (Print)
http://hdl.handle.net/123456789/34552
 
Language en_US
 
Rights CC Attribution-Noncommercial-No Derivative Works 2.5 India
 
Publisher NISCAIR-CSIR, India
 
Source IJMS Vol.43(10) [October 2014]