@article{MAKHILLJFT2005317908,
    title = {Production of Alpha Amylase by a Thermophilic Strain of Bacillus Licheniformis},
    journal = {Journal of Food Technology},
    volume = {3},
    number = {1},
    pages = {64-67},
    year = {2005},
    issn = {1684-8462},
    doi = {jftech.2005.64.67},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2005.64.67},
    author = {Hamad Ashraf,Kokub Rana,Hifzah Zainab and},
    keywords = {},
    abstract = {The production of alpha amylase was carried out by thermophilic strains of Bacillus licheniformis. The isolated cultures were screened by solid-state fermentation using wheat bran as substrate, moistened with phosphate buffer (pH 7.5). The culture GHB8 that gave the maximum production of alpha amylase (1277 U/g/min) was used for further studies. The maximum production of alpha amylase (1630 U/g/min) was reached when wheat bran was partially replaced with cottonseed meal in the ratio of 3:1 along with 1 per cent starch. The incubation temperature 40oC was found to be optimum for the production of alpha amylase. The enzyme was most active between 60-70?C.}
    }