2009•Liquor-making Science & TechnologyRequires access
Isolation of Acidic α-amylase-producing Strain and Its Enzymatic Properties
Lu Yan
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Abstract
A wild acidic α-amylase-producing strain N7 was isolated from soil. It had high α-amylase-producing activity. And it was aerobic spore-forming bacilli and was identified as Bacillus subtilis based on partial 16S rDNA gene sequence aligned with the genBank database and its morphological characteristics. The study of its enzymatic properties showed that the optimum temperature and pH for α-amylase-producing of such strain were determined as at 53 ℃ and 4.6 respectively. Besides, it had good acid stability within the range of pH value from 3.0 to 10.0.