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Pullulanase and α‐amylase production by a Bacillus cereus isolate
Author(s) -
Bakshi Anju,
Gupta J.K.,
Patnaik P.R.
Publication year - 1992
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1992.tb00687.x
Subject(s) - pullulanase , bacillus cereus , mesophile , amylase , food science , bacillales , bacilli , strain (injury) , bacillaceae , chemistry , enzyme , bacteria , starch , microbiology and biotechnology , biology , biochemistry , bacillus subtilis , anatomy , genetics
A new mesophilic Bacillus cereus strain, isolated from soil in North India, produced pullulanase and α‐amylase extracellularly. While α‐amylase activity increased with temperature and pH up to 42°C and 7·0, pullulanase activity was maximum at 37°C and pH 5·0. This maximum was reached after 12 h and was higher than in thermo‐philic bacilli. Raw carbon sources such as wheat flour and maize flour were suitable for growth and enzyme production.