Table 1 Comparison of amylase activity of P. oxalicum mutant A2-13 with other microbial strains in the literature
Microorganisms | Starch substrate | Enzyme activity (U/mL) | References |
|---|---|---|---|
P. oxalicum A2-13 | Nature raw cassava flour | 191.0 | This study |
P. oxalicum OXPoxGA15A | Nature raw cassava flour | 101.0 | This study |
P. oxalicum OXPoxGA15A | Processed raw cassava flour | 241.6 | [15] |
P. oxalicum ΔPoxKu70 | Processed raw cassava flour | 55.1 | [15] |
P. oxalicum GXU20 | Nature raw cassava flour | 20.0 | [17] |
Aspergillus fumigatus CFU-01 | Soluble starch | 24.9 | [18] |
Aspergillus sp. MZA-3 | Raw cassava starch | 3.3 | [19] |
Thermomucor indicae-seudaticae | Uncooked soluble starch | 34.0 | [20] |
Rhizopus sp. A-11 | Uncooked soluble starch | 190.0 | [21] |
Aureobasidium pullulans N13d | Raw potato starch | 10.0 | [22] |