[Alpha-amylases of Bacillus subtilis].

L D, Varbanets'; K V, Myshak; O V, Matseliukh; O V, Hudzenko; L A, Safronova; V O, Prykhod'ko

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Mikrobiolohichnyi Zh...arrow_drop_down

Mikrobiolohichnyi Zhurnal

Article . 2006

Data sources: Europe PubMed Central

[Alpha-amylases of Bacillus subtilis].

descriptionPublicationkeyboard_double_arrow_right Article 11 Jul 2006Journal:Mikrobiolohichnyi zhurnal (Kiev, Ukraine : 1993), volume 68 (issn: 1028-0987,

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Authors: L D, Varbanets'; K V, Myshak; O V, Matseliukh; O V, Hudzenko; L A, Safronova; V O, Prykhod'ko;

pmid: 16786626

[Alpha-amylases of Bacillus subtilis].

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Abstract

Preparations of alpha-amylase have been obtained as a result of screening of Bacillus subtilis strains. They can hydrolyse starch at a temperature from 60 to 95 degrees C at acidic and alkaline values of pH and hold stability during 2-3 hours. Alpha-Amylase of B. subtilis 147 with optimum pH 9.1 which displayed activity at 95 degrees C, proved to be promising for further investigations, since it is competitive with the already described alpha-amylases of Bacillus.

Keywords

Hot Temperature, Hydrolysis, Enzyme Stability, Starch, Hydrogen-Ion Concentration, alpha-Amylases, Bacillus subtilis

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