Thermostable α-amylase for Efficient Viscosity Reduction and Starch Liquefaction

Thermostable alpha-amylase is produced through submerged fermentation of Bacillus licheniformis, followed by purification and formulation. Its high-temperature stability enables effective starch liquefaction and viscosity reduction during gelatinization. This characteristic provides significant advantages for starch sugar processing and related industries, enhancing efficiency and product quality.

• Supplier: CD BioSciences Bio Sustainable
• Product #: IE-1225