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Utilization of Lactobacillus amylovorus as an Alternative Microorganism for Saccharifying Boiled Rice
Lactobacillus amylovorus α-amylase saccharification boiled rice
2009/6/17
The growth condition of Lactobacillus amylovorus strain JCM 10628, an amylolytic lactic acid bacterium, was tested as a source of enzymes for saccharifying boiled rice to produce a beverage similar to...