Call for Research / Review Articles

International Journal of Advance Microbiology and Health Research (IJAMHR)

I hereby want to invite you to submit a paper for the International Journal of Advance Microbiology and Health Research (IJAMHR).

We are pleased to inform you that we are started a new journal on health sciences and we are in the process of releasing our First Issue of First Volume of our journal. We would be grateful if you would submit a paper for to complete the first issue of first volume. Research Article, Review Article, Case Reports, and Brief Communication etc are welcome for possible publication in this issue.

It would be grateful if you could submit your paper on or before 15 September, 2017. If you are ready with the manuscript please submit your article at editorijamhr@gmail.com

Looking forward to hear from you soon
Thanks & Regards
Editor In-Chief
International Journal of Microbiology and Health Research

Developed By : Hashtag Solutions

Manikantan Pappuswamy, Aratrika Chatterjee, Arun Meyyazhagan, Murugesh Easwaran, Balamuralikrishnan Balasubramaniam

Production strategies of Amylase Enzymes from Microbial Strains
Int.J.Adv.Microbiol.Health.Res.2020; 4(1):10-15

Publisher: IJAMHR, Category: Current Issues


Amylase enzymes produced from different microbial strains is reviewed in this work. Amylases are the enzymes which break down starch or glycogen into sugar. Amylases can be derived from plants, animals and microorganisms. The advantage of using a microbial strain for amylase production is the large-scale production capacity and easy microbial manipulation to get the amylase enzymes with most desirable characteristics Amylase is an associate accelerator that breaks down starch into sugar. Enzymes are biochemical substances, naturally secreted in the digestive system, where they begin the natural action of digestion tics. Foods like rice, potato, contain lot of starch but very little sugar. When such foods are chewed, they taste sweet, because our saliva has amylase in it and when it converts starch into sugar, it tastes sweet. Plants and a few microorganisms conjointly turn out amylase.


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