Fig. 1From: Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup productionProduction of α-amylases by A. oryzae cmc1 mutants on agar plates containing 2-Deoxy D-glucose (0.1%, w/v) & 0.2% Triton X100. a Koji, b M-60(5), c M-80(10), d M-80(11), e M-80(12), f M-100(6), g M-100(12), h M-120(5), i M-120(11) and j M-140(6)Back to article page