the experiment was conducted to determine α-amylase activity and the effect of seven plant species extracts including punica granatum l. (punicaceae), rheum officinale b. (polygonaceae), rhus coriaria l. (anacardiaceae), artemisia sieberi b. ( compositae), peganum harmala l. (nitrariaceae) , datura stramonium l. (solanaceae) and thymus vulgaris l. (lamiaceae) on α-amylase activity of four store...

the experiment was conducted to determine α-amylase activity and the effect of seven plant species extracts including punica granatum l. (punicaceae), rheum officinale b. (polygonaceae), rhus coriaria l. (anacardiaceae), artemisia sieberi b. ( compositae), peganum harmala l. (nitrariaceae) , datura stramonium l. (solanaceae) and thymus vulgaris l. (lamiaceae) on α-amylase activity of four store...

Abstract Pozol is a beverage made with maize dough that prepared after boiling the kernels in limewater, causing decrease soluble sugars, starch being main fermentable carbohydrate dough. Previously, Streptococcus infantarius ssp. 25124 ( Sii -25124) was identified as most amylolytic bacteria isolated this product. Analysis of -25124 enzymes revealed two amylases, cytoplasmic α-amylase 55.7 kDa...