| 摘要 |
Amylase is prepd. by culturing a strain of Streptomyces albus, S. aureofaciens, S. hygroscopicus, S. hygroscopicus var. angustomyceticus, S. flavus, S. viridochromogenes or S. tosaensis under aerobic conditions in a culture medium contg. sources of carbon and nitrogen, to give an amylase characterised by (a) an optimum enzymatic activity for a starch substrate within the pH range 4.5-5.0, (b) a hydrolysis limiting value for starch corresponding to not less than 75% of the theoretical maltose content, and (c) a wt. ratio of glucose to maltose formed from starch by the action of the enzyme of not less than 0.06:1. |
