Báo cáo khoa học: Enhancing thermostability of maltogenic amylase from Bacillus thermoalkalophilus ET2 by DNA shuffling
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DNA shuffling was used to improve the thermostability of maltogenicamylase from Bacillus thermoalkalophilusET2. Two highly thermostablemutants, III-1 and III-2, were generated after three rounds of shuffling andrecombination of mutations. Their optimal reaction temperatures were all80C, which was 10C higher than that of the wild-type.
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Báo cáo khoa học: Enhancing thermostability of maltogenic amylase from Bacillus thermoalkalophilus ET2 by DNA shuffling
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Báo cáo khoa học: Enhancing thermostability of maltogenic amylase from Bacillus thermoalkalophilus ET2 by DNA shuffling
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