Production strategies of Amylase Enzymes from Microbial Strains
Publisher: IJAMHR, Category: Current Issues
Amylase enzymes produced from different microbial strains is reviewed in this work. Amylases are the enzymes which break down starch or glycogen into sugar. Amylases can be derived from plants, animals and microorganisms. The advantage of using a microbial strain for amylase production is the large-scale production capacity and easy microbial manipulation to get the amylase enzymes with most desirable characteristics Amylase is an associate accelerator that breaks down starch into sugar. Enzymes are biochemical substances, naturally secreted in the digestive system, where they begin the natural action of digestion tics. Foods like rice, potato, contain lot of starch but very little sugar. When such foods are chewed, they taste sweet, because our saliva has amylase in it and when it converts starch into sugar, it tastes sweet. Plants and a few microorganisms conjointly turn out amylase.
VIEW & DOWNLOAD THIS ARTICLE : Click Here