“On Thermostable Amylase”

Thermostable α-amylase from Lignocellulosic Residues Using Bacillus amyloliquefaciens

Thermostable a-Amylase of Bacillus stearothermophilus

Some general and physical properties and the’ amino acid composition of the thermostable cr-amylase of Bacillus sbarothermophilus have been described in previous papers (l-3). In an effort to further correlate the thermostability of this enzyme with its molecular organization, a study of the structure of this protein has been undertaken. In this paper are reported the results of an investigatio...

Production of Thermostable α-Amylase and Cellulase from Cellulomonas sp

A bacterium, isolated from rabbit’s waste and identified as Cellulomonas sp., had cellulase and thermostable α-amylase activity when grown on wheat bran. Maximum activity of thermostable α-amylase was obtained by adding 3% soluble starch. However, soybean oil (1 ml l) could increase the production of α-amylase and cellulase in wheat bran. The α-amylase was characterized by making a demonstratio...

Production of a thermostable extracellular amylase from thermophilic Bacillus species

Isolation and identification of thermophilic Bacillus sp was carried out from a soil sample. The cells were cultivated in a medium containing soluble starch as sole carbon source. The addition of calcium (10 mM) or peptone (1%) and yeast extract (0.5%) to the medium shortened the lag period and improved the growth and amylase synthesis. The optimum temperature for amylase production was detecte...

Thermostable, Raw-Starch-Digesting Amylase from Bacillus stearothermophilus.

An endospore-forming thermophilic bacterium, which produced amylase and was identified as Bacillus stearothermophilus, was isolated from soil. The amylase had an optimum temperature of 70 degrees C and strongly degraded wheat starch granules (93%) and potato starch granules (80%) at 60 degrees C.