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Production of Starch Digestive Amylases by Kluveromyces maxxianus and Schwanniomyces occidentalis in Wheat Flour
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Out of 500 species of yeast that are currently recognized, about 130 are able to assimilate starch. Mold amylases have been studied extensively owing to their industrial importance, whereas till now yeast amylases have been restrictively examined. Recently amylolytic yeast are getting much attention due to their potential usefulness in single step ethanal production and conversion of starchy waste material into single cell protein.
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