Amylase Designed for Ethanol Production

Amylase is produced by deep submerged fermentation utilizing bacillus licheniformis and extraction/concentration, can randomly & rapidly hydrolyze α-1, 4 glucoside bond in the starch molecule, quickly reduce starch syrup viscosity, called (namely) as "liquefaction" reaction, produce uniform short chain dextrin and a little oligosaccharide. A26 is mainly applied to ethanol industry, suited for liquefaction process of corn flour and tapioca (cassava) flour.

• Supplier: CD BioSciences Bio Sustainable
• Product #: FE-1540