Clementi F, Rossi J
Antonie Van Leeuwenhoek. 1986;52(4):343-52. doi: 10.1007/BF00428645.
A chromogenic substrate (Cibachron blue-amylose), and soluble starch and maltose were used to characterize the amylolytic system from Schwanniomyces castellii 3754. The strain was able to produce inducible alpha-amylase (EC 3.2.1.1) and glucoamylase (EC 3.2.1.3) when grown on different C sources. The effect of the C source was slightly different for alpha-amylase and glucoamylase production. Melezitose, maltose and soluble starch enhanced both alpha-amylase and glucoamylase synthesis to nearly the same extent; amylose, trehalose and cellobiose particularly induced alpha-amylase synthesis. The optimal pH for the release of both amylases was 5.5-7.0; maximal alpha-amylase synthesis, on the other hand, was observed in the medium buffered at pH 6.0. The optimal pH for alpha-amylase and glucoamylase activity was in the range of 4.5-7.2 and 4.2-5.5, respectively. Temperatures allowing maximal activity were 45 degrees C for alpha-amylase and 45-52 degrees C for glucoamylase; a rapid decline of both activities was observed just above these temperatures.
使用一种显色底物（汽巴克隆蓝 - 直链淀粉）、可溶性淀粉和麦芽糖来表征卡氏施万酵母3754的淀粉分解系统。当该菌株在不同碳源上生长时，能够产生诱导型α - 淀粉酶（EC 3.2.1.1）和葡萄糖淀粉酶（EC 3.2.1.3）。碳源对α - 淀粉酶和葡萄糖淀粉酶产生的影响略有不同。松三糖、麦芽糖和可溶性淀粉对α - 淀粉酶和葡萄糖淀粉酶合成的增强程度几乎相同；直链淀粉、海藻糖和纤维二糖尤其诱导α - 淀粉酶的合成。两种淀粉酶释放的最佳pH值为5.5 - 7.0；另一方面，在pH 6.0缓冲的培养基中观察到α - 淀粉酶的最大合成量。α - 淀粉酶和葡萄糖淀粉酶活性的最佳pH值分别在4.5 - 7.2和4.2 - 5.5范围内。α - 淀粉酶的最大活性温度为45℃，葡萄糖淀粉酶的最大活性温度为45 - 52℃；在略高于这些温度时，两种酶的活性均迅速下降。
