WELKER N E, CAMPBELL L L
J Bacteriol. 1963 Oct;86(4):687-91. doi: 10.1128/jb.86.4.687-691.1963.
Welker, N. E. (Western Reserve University, Cleveland, Ohio) and L. Leon Campbell. Induction of alpha-amylase of Bacillus stearothermophilus by maltodextrins. J. Bacteriol. 86:687-691. 1963.-Technical-grade maltose contained 3.5% glucose, 0.5% maltotriose, and 2.5% of the higher molecular weight maltodextrins. The first five homologues (maltose being the first in the series) of the maltodextrin series were isolated and purified. Each member of the series was found to be chromatographically pure. The physical and chemical properties were determined. It was shown that the contaminating maltodextrins found in technical grade maltose were linear (1-4 linked) polymers of glucose, ranging from maltotriose to maltohexaose. The addition of maltose, maltotriose, maltohexaose, maltopentaose, and maltotetraose (all at 10(-4)m) to cultures growing in a chemically defined medium resulted in a stimulation in the differential rate of alpha-amylase synthesis by 1.2, 1.6, 1.9, 2.3, and 3.0 times that of the sucrose control, while glucose had no effect. The induction data indicate that Bacillus stearothermophilus 1503-4 is a partial constitutive strain with respect to alpha-amylase synthesis.
韦尔克，N.E.（俄亥俄州克利夫兰市西部保留地大学）和L.利昂·坎贝尔。麦芽糊精对嗜热脂肪芽孢杆菌α-淀粉酶的诱导作用。《细菌学杂志》86:687 - 691。1963年。-工业级麦芽糖含有3.5%的葡萄糖、0.5%的麦芽三糖和2.5%的高分子量麦芽糊精。分离并纯化了麦芽糊精系列的前五个同系物（麦芽糖是该系列中的第一个）。该系列的每个成员经色谱分析均为纯品。测定了其物理和化学性质。结果表明，工业级麦芽糖中含有的污染性麦芽糊精是葡萄糖的线性（1 - 4连接）聚合物，范围从麦芽三糖到麦芽六糖。向在化学限定培养基中生长的培养物中添加麦芽糖、麦芽三糖、麦芽六糖、麦芽五糖和麦芽四糖（均为10⁻⁴m），导致α-淀粉酶合成的差异速率分别比蔗糖对照提高1.2、1.6、1.9、2.3和3.0倍，而葡萄糖没有影响。诱导数据表明，嗜热脂肪芽孢杆菌1503 - 4在α-淀粉酶合成方面是一个部分组成型菌株。
