Short Communication: Purification and Properties of a Glucose-Forming Amylase of Lactobacillus Brevis

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dc.contributor.authorIlori, M.O
dc.contributor.authorAmund, O.O
dc.contributor.authorOmidiji, O.
dc.date.accessioned2016-05-24T09:13:06Z
dc.date.available2016-05-24T09:13:06Z
dc.date.issued1995
dc.descriptionTo access the full text of this article, kindly contact the University Librarian- Dr. Olukemi Fadehan via the administrators: Dr. Yetunde Zaid (yzaid@unilag.edu.ng) or Dr. Christopher Okiki (cokiki@unilag.edu.ng) of the University of Lagos Library.en_US
dc.description.abstractAn extracellular glucose-forming amylase was produced by Lactobacillus brevis isolated from ‘Kagasok tea’. The enzyme was purified 70-fold and had optimal activity at 55 oC and pH 6.5. Its Km value for starch was 0.27 mg ml-1 and its M, was approx. 75,900 Da. The activity of the enzyme was enhanced by Ca2+, Mg2+, Na+ or K+ and inhibited by EDTA, KCN, citric acid and L-cysteine.en_US
dc.identifier.citationIlori, M.O, Amund, O.O and Omidiji, O. (1995) Short Communication: Purification and Properties of a Glucose-Forming Amylase of Lactobacillus Brevis. World Journal of Microbiology and Biotechnology 11(5)en_US
dc.identifier.urihttp://ir.unilag.edu.ng:8080/xmlui/handle/123456789/706
dc.language.isoenen_US
dc.publisherRapid Science Publishersen_US
dc.subjectAmylaseen_US
dc.subjectInhibitorsen_US
dc.subjectPurificationen_US
dc.titleShort Communication: Purification and Properties of a Glucose-Forming Amylase of Lactobacillus Brevisen_US
dc.typeArticleen_US
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