Selection of microorganisms which produce raw-starch degrading enzymes

✍ Scribed by Frederico W. Bergmann; Jun-ichi Abe; Susumu Hizukuri

• Publisher: Springer
• Year: 1988
• Tongue: English
• Weight: 309 KB
• Volume: 27
• Category: Article
• ISSN: 1432-0614
• DOI: 10.1007/bf00451610

✦ Synopsis

Microorganisms which produce strong raw-starch degrading enzymes were isolated from soil using a medium containing a unique carbon source, "a-amylase resistant starch (a-RS)", which is insoluble in water and hardly digested with Bacillus amyloliquefaciens a-amylase. Among the isolates, three strains showing high activities were characterized. Two of them, K-27 (fungus) and K-28 (yeast), produced a-amylase and glucoamylase, and the final product from starch was only glucose. The third strain, K-2, was a bacterium and produced a-amylase, which produced glucose and malto-oligosaccharides from starch. The enzyme preparation of these strains degraded raw corn starch rapidly.