【摘要】 将在日本收集的α-淀粉酶有关菌种,作了菌种酶活性的比较,发现淀粉液化芽孢杆菌Bacillus amyloliquefaciens KA 63培养在10%可溶性淀粉,2%蛋白胨,1%牛肉膏,0.5%酵母粉,0.5%NaCl,0.5%K₂HPO₄中可获较高的α-淀粉酶酶活,2升发酵罐培养28-30小时,α-淀粉酶酶活可达400单位/亳升,该菌种具有一定的生产价值,将为我国增添一个液化型α-淀粉酶的新品种。更多还原

【Abstract】 The cultural conditions for the production of α-amylase by submerged culture of Bacillus amyloliqefaciens KA63, it was most stable in producibility among selected ten strains, were determined. The results were summarized as follows;（1） Composition of the medium was determined containing the following constituents（%）; soluble starch 10.0; peptone 2.0; yeast extract 0.5; meat extract 1.0; K₂HPO₄0.5; NaCl0.5.（2） The initial pH of the culture fbr the production of α-amylase was about 7.0 after sterilization of the medium.（3） Submerged cultures were carried out by employing 2-liter-jar-fermentor with one liter of medium for 28-30 hour at 37℃ （agitation; 1000 RPM, aeration; 1.0 V/V/M）. The optimal pH of cultural eourse for production of αamylase activity was in the range of 6.8-7.4.The α-amylase activity in the culture broth was approximately 400 units/ml,更多还原