Thermal-spring bacterium yields heat-stable amylase that thins porridge by 90%
A hot-spring isolate of Laceyella sacchari produced a thermostable 62 kDa alpha-amylase whose yield was raised 3.8-fold by statistical optimization ...
A hot-spring isolate of Laceyella sacchari produced a thermostable 62 kDa alpha-amylase whose yield was raised 3.8-fold by statistical optimization ...
A new analytical framework using WKBJ mathematics reveals that calcium bound to buffers propagates as traveling waves through the cytoplasm, ...
A new modelling study shows that collapsing patchy rhizosphere oxygen in tidal marsh soils into a single average value overestimates ...
A new theoretical and cross-species study shows that cells allocate metabolic enzymes according to a Pareto trade-off between maximizing pathway ...
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© 2025 Scienmag - Science Magazine