Directly mining a fungal thermostable α-amylase from Chinese Nong-flavor liquor starter
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DOI: 10.1186/s12934-018-0878-y
Abstract: BackgroundChinese Nong-flavor (NF) liquor is continuously and stably produced by solid-state fermentation technology for 1000 years, resulting in enrichment of special microbial community and enzymes system in its starter. Based on traditional culture-dependent methods, these… read more here.
Keywords: flavor liquor; liquor; amylase; nong flavor ... See more keywords