This review article covers various facets of cereal α-amylase research, ie definition, history,
types, sources, classification based on their mode of action, assay methods, molecular basis …

Background α-Amylase is an important digestive enzyme required for the optimal growth
and development of insects. Several insect α-amylases had been purified and their physical …

Solid-state fermentation (SSF) was carried out using coconut oil cake (COC) as substrate for
the production of α-amylase using a fungal culture of Aspergillus oryzae. Raw COC …

The production optimization of α-amylase (EC 3.2. 1.1) from Aspergillus oryzae CBS 819.72
fungus, using a by-product of wheat grinding (gruel) as sole carbon source, was performed …

Novel thermostable amylase need to be continuously explored with the improvement of
industrial requirements. A new acidophilic and thermostable amylase producing bacterium …

The effect of millet polyphenols on starch hydrolysis catalyzed by amylases developed
during malting were investigated. The enzyme kinetic studies using Michaelis–Menten and …

An extracellular halophilic α-amylase from Nesterenkonia sp. strain F was purified to
homogeneity by 80% ethanol precipitation, Q-Sepharose anion exchange and Sephacryl S …

A novel cold‐adapted and salt‐tolerant α‐amylase gene (amy175) from Antarctic sea ice
bacterium Pseudoalteromonas sp. M175 was successfully cloned and expressed. The open …

A new fungal strain that was isolated from old sweet soy sauce was identified, based on
subsequent microscopic studies and analyses of rRNA18S gene sequence, intergenic …

Cassava (CAS) porridge has low energy density and is a poor source of several nutrients. Its
energy density and nutrient composition is normally improved by blending it with other …