Diderichsen B, Poulsen G B, Jørgensen P L
Novo Nordisk A/S, Bagsvaerd, Denmark.
Res Microbiol. 1991 Sep-Oct;142(7-8):793-6. doi: 10.1016/0923-2508(91)90057-h.
In the industrial process of liquefying starch to make glucose or high fructose syrups, it is crucial that the amylase used is stable and active at about 105 degrees C at pH 6.5 or preferentially at a lower pH. The amylase from Bacillus licheniformis is well suited for this purpose but it is possible that other amylases might perform even better. Therefore, we cloned and characterized amyS encoding a heat-stable alpha-amylase from Bacillus stearothermophilus. Using a newly developed method for creating exact gene fusions by in vivo recombination, we attempted to increase expression of amyS in Bacillus subtilis. However, only by introducing the amyS gene into B. licheniformis, we obtained significantly better yields.
在将淀粉液化以制造葡萄糖或高果糖糖浆的工业过程中，所使用的淀粉酶在约105摄氏度、pH值为6.5时保持稳定且具有活性，或者在更低的pH值下优先保持稳定且具有活性，这一点至关重要。地衣芽孢杆菌的淀粉酶非常适合此目的，但其他淀粉酶可能表现得更好。因此，我们克隆并表征了嗜热脂肪芽孢杆菌中编码热稳定α-淀粉酶的amyS。我们使用一种新开发的通过体内重组创建精确基因融合的方法，试图提高amyS在枯草芽孢杆菌中的表达。然而，只有将amyS基因导入地衣芽孢杆菌，我们才获得了显著更高的产量。
