Food and Fermentation Industries >

2011 , Vol. 37 >Issue 09: 16 - 21

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.09.017

Food and Fermentation Industries

Screening of Middle-temperature α-amylase Producing Strain and Characterization of α-amylase

  • Li Wen-xiu ,
  • Zhang Dan-dan ,
  • Dou Wen-fang ,
  • Xu Hong-yu ,
  • Xu Zheng-hong ,
  • Shi Jin-song ,
  • Lu Zhen-ming
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Online published: 2011-09-25

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Abstract

A α-amylase producing strain was isolated and identified as Bacillus subtilis.After the treatments of UV and UV-LiCl,a high-producing α-amylase mutant(XLG-51) was obtained.Further study showed that the α-amylase produced by XLG-51 was fairly thermo stable and acid stable,and the optimum temperature and pH were 60℃ and 5.5 respectively.SDS-starch-PAGE electrophoresis and enzymography analysis revealed that the enzyme had a molecular weight of about 60 ku.Furthermore,the experiment was amplified on 5 L fermentor and the yield of enzyme activity was 5298 U/mL.

Key words： Bacillus subtilis; α-amylase; mutation; enzymatic properties

Cite this article

Li Wen-xiu , Zhang Dan-dan , Dou Wen-fang , Xu Hong-yu , Xu Zheng-hong , Shi Jin-song , Lu Zhen-ming . Screening of Middle-temperature α-amylase Producing Strain and Characterization of α-amylase[J]. Food and Fermentation Industries, 2011 , 37(09) : 16 -21 . DOI: 10.13995/j.cnki.11-1802/ts.2011.09.017

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