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Screening von Amylase produzierenden Bakterien aus salzhaltigen Bodenproben

Screening von Amylase produzierenden Bakterien aus salzhaltigen Bodenproben


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About the Book

Stärke, ein Hauptbestandteil unserer täglichen Ernährung, findet sich häufig nicht nur in Essensresten auf dem Geschirr, sondern auch in Lebensmittelflecken auf der Kleidung. Amylasen sind Enzyme, die Stärke oder Glykogen abbauen. Jüngste Entdeckungen stärkeabbauender Enzyme haben zu einer verstärkten Anwendung von Amylase in verschiedenen industriellen Prozessen geführt. Amylasen [α-Amylase, β-Amylase und Gluco-Amylase (GA)] gehören zu den wichtigsten Enzymen in der heutigen Biotechnologie in vielen biotechnologischen Prozessen einschließlich Stärkeabbau, Waschmittel-, Lebensmittel-, Pharma-, Textil- und Papierherstellung. Amylasen stellen eine der wichtigsten Gruppen von Industrieenzymen dar und machen fast 25 % des Gesamtumsatzes an Enzymen aus. Die Enzyme der Amylase-Familie haben aufgrund ihrer breiten Anwendungsmöglichkeiten große Bedeutung. Das Anwendungsspektrum der Amylase hat sich in vielen anderen Bereichen, wie der klinischen, medizinischen und analytischen Chemie, erweitert. Interessanterweise war das erste industriell hergestellte Enzym eine Amylase aus einer Pilzquelle im Jahr 1894, die als pharmazeutisches Hilfsmittel zur Behandlung von Verdauungsstörungen eingesetzt wurde. In der vorliegenden Arbeit haben wir Amylase produzierende Bakterien aus einer salzhaltigen Bodenprobe isoliert.


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Product Details
  • ISBN-13: 9786205386781
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Verlag Unser Wissen
  • Height: 229 mm
  • No of Pages: 52
  • Spine Width: 3 mm
  • Width: 152 mm
  • ISBN-10: 620538678X
  • Publisher Date: 25 Nov 2022
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Weight: 141 gr


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Screening von Amylase produzierenden Bakterien aus salzhaltigen Bodenproben
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