Isolation and Identification of Fungi with Glucoamylase Activity from Loog-pang-khao-mak (A Thai Traditional Fermentation Starter)

Isolation and Identification of Fungi with Glucoamylase Activity from Loog-pang-khao-mak (A Thai Traditional Fermentation Starter)

Loog-pang-khao-mak is a Thai traditional fermentation starterthat has been used for production of Thai fermented foods for decades. This research aimed to isolate and identify the fungi that produce effective glucoamylase but low ethanol content from the starter. A total of 166 isolates were scree...

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Bibliographic Details
Main Authors: Nawaphorn Roongrojmongkhon, Nattawut Rungjindamai, Tipachai Vatanavicharn, Duangjai Ochaikul
Format: Article
Language:English
Published: Journal of Pure and Applied Microbiology 2020-03-01
Series:Journal of Pure and Applied Microbiology
Subjects:
loog-pang-khao-mak
glucoamylase
alcohol assay
saccharomycopsis
aspergillus
amylomyces
Online Access:https://microbiologyjournal.org/isolation-and-identification-of-fungi-with-glucoamylase-activity-from-loog-pang-khao-mak-a-thai-traditional-fermentation-starter/

Internet

https://microbiologyjournal.org/isolation-and-identification-of-fungi-with-glucoamylase-activity-from-loog-pang-khao-mak-a-thai-traditional-fermentation-starter/

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