Purification and Biochemical Characterization of α-Amylase from Newly Isolated Bacillus Cereus Strain and its Application as an Additive in Breadmaking

Catégorie d'article: ORIGINAL PAPER

Publié en ligne: 26 mars 2025

Pages: 48 - 59

Reçu: 02 oct. 2024

Accepté: 27 déc. 2024

DOI: https://doi.org/10.33073/pjm-2025-004

Mots clés

biochemical and molecular bacterial identification, α-amylase production extraction, purification, breadmaking adaptive

© 2025 Lina S. Alhazmi et al., published by Sciendo

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