THERMOSTABLE, SALT-TOLERANT AMYLASE FROM BACILLUS-SP-64

被引：16
|
作者：
KHIRE, JM
PANT, A
机构：
[1] Division of Biochemical Sciences, National Chemical Laboratory, Pune
来源：
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1992年 / 8卷 / 02期
关键词：
BACILLUS; SALT-TOLERANT AMYLASE; THERMOSTABLE AMYLASE;
D O I：
10.1007/BF01195840
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
A thermostable, salt-tolerant amylase was produced by Bacillus sp. 64, with maximum amylase production (8.0 U/ml culture filtrate) after 24-h growth. Partially purified amylase was stable at 60-degrees-C for 30 min and 80% of the original activity was retained when incubated in 5 m NaCl over 24 h. Starch or dextrin was the best carbon source and peptone the best nitrogen source for the production of the enzyme. Amylase was secreted over a wide pH range (5 to 11) with the maximum activity between pH 7 and 8. Ca2+ and Mg2+ stimulated growth and enzyme production.
引用
收藏
页码：167 / 170
页数：4
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