Grassano A, Balatti A
Programa de Microbiología y Química Agrícola (PROMIQA), Facultad de Ciencias Exactas y Naturales, Universidad Nacional de La Pampa, Argentina.
Rev Argent Microbiol. 1991 Apr-Jun;23(2):59-66.
We studied alpha-amylase production by Bacillus subtilis strain NRRL 3411, the effect of heat shock, concentration and nature of the growth factors, carbon and nitrogen source. We also considered the stability of the cell-free enzymatic culture by using spores heat shocked at 100 degrees C for 10 minutes in media containing lactose, casein, yeast extract and minerals. We achieved a final value of 1400 units of alpha-amylase after 72 h of process. It was also found that by adding 20% glycerol and 1% sodium benzoate, cultures were stable at 20 degrees C for 30 days.
我们研究了枯草芽孢杆菌NRRL 3411菌株的α-淀粉酶产量、热休克的影响、生长因子的浓度和性质、碳源和氮源。我们还通过在含有乳糖、酪蛋白、酵母提取物和矿物质的培养基中对孢子进行100℃、10分钟的热休克处理，考察了无细胞酶促培养物的稳定性。经过72小时的培养过程，我们获得了1400单位α-淀粉酶的最终产量。还发现，通过添加20%甘油和1%苯甲酸钠，培养物在20℃下可稳定保存30天。
