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Thermostable, neutral, extracellular α-galactosidase with wide pH stability was produced by a newly isolated strain of Bacillus stearothermophilus (NCIM 5146) grown on cheap agricultural residues at 60 o C, under submerged fermentation conditions. The maximum α-galactosidase activity (2.0U/ml) was found when soybean meal was used as a carbon source along with yeast extract and ammonium sulphate...
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