From: Random mutagenesis of super Koji (Aspergillus oryzae): improvement in production and thermal stability of α-amylases for maltose syrup production
Strain
α-Amylase (U dl-1)
Protein (mg dl-1)
Cell mass (g dl-1)
μ (h-1)
td (h)
Yp/x (U g-1)
qp (U g-1 h-1)
Parent Koji
3181
1.297
21.4
0.08
8.66
149
11.89
Mutant-100(6)
4004
1.627
8.3
0.069
10.05
482
33.29