Mitrica L, Granum P E
Z Lebensm Unters Forsch. 1979 Jul 27;169(1):4-8. doi: 10.1007/BF01353406.
Thirteen strains of amylase-producing bacteria were isolated from semi-preserved canned sausages and their ingredients. All belonged to the genus Bacillus, and could be separated into 4 different groups. Two groups were different strain of B. subtilis, one was B. amyloliquefaciens and the last was B. macerans. The identification of the different bacteria species was supported by disc gel electrophoresis of the supernatant culture fluid, after growth. The amylases were characterized with regard to temperature optimum, pH optimum and thermostability. Although some of the amylases appear to be quite thermostable, the only explanation for starch degradation in semi-preserved foods seems to be the amylase production from outgrowing spores which survived the heat treatment.
从半腌制罐装香肠及其配料中分离出13株产淀粉酶的细菌。所有菌株均属于芽孢杆菌属，可分为4个不同的组。两组是枯草芽孢杆菌的不同菌株，一组是解淀粉芽孢杆菌，另一组是浸麻芽孢杆菌。通过对生长后的上清培养液进行圆盘凝胶电泳，证实了不同细菌种类的鉴定。对淀粉酶的最适温度、最适pH值和热稳定性进行了表征。尽管有些淀粉酶似乎具有相当高的热稳定性，但半腌制食品中淀粉降解的唯一解释似乎是存活于热处理后的芽孢萌发产生淀粉酶。
