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

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.