By Saul L. Neidleman (ed.), Allen I. Laskin (ed.)
Meant for researchers in utilized microbiology and environmental engineers, this ebook covers such themes as environmental evaluation of biotechnological techniques and microbial variations of haloaromatic and haloaliphatic compounds.
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Extra resources for Advances in Applied Microbiology, Vol. 35
CLAKIFrCATKlN AND PUKIFKATION The enzyme extract obtained from bacterial bran, produced in the SSF technique, was pale to dark brown in color (Ramesh and Lonsane, 1988) and contained suspended matter, including smaller particles of WB (Ramesh and Lonsane, 1987a). In addition, it also contained polysaccharides, which were also coextracted from WB during extraction of the enzyme. It was stressed by Beckord et aJ. (3945) that clarification of the 40 B. K. LONSANE AND M. V. RAMESH extract is necessary because the suspended matter resists removal by centrifugation or filtration and also obscures the end point in the iodine test for estimation of the dextrinizing activity of the enzyme.
N. , 1945), were employed to estimate the titer of the bacterial a-amylase in the SSF technique. Hence, it is impractical to compare the enzyme yields reported in the literature. However, the enzyme yields can be compared to each other based on the measurement of the micromoles of reducing sugar released per minute under the assay conditions. 2 and 12,690 units with B. thuringiensis HD-1 and B. subtilis SJT, respectively, per gram of dry bacterial bran (Tobey and Yousten, 1976),and 22 units of the enzyme withnovel characteristics by Bacillus HOP-40 (Ramesh and Lonsane, 1987b).
S. RESEARCH AND DEVELOPMENT NEEDS In order to exploit efficiently the SSF technique on an industrial scale to produce bacterial a-amylase and also to generate more scientific information, many different research and development needs should be met. I. The search for a Bacillus culture with the ability to produce a highly thermostable enzyme, preferablv with a temperature optimum for enzyme activity around 90°-95"C (or at still higher temperatures) in 1"h starch solution is essential to compete with the best of the enzymes available in the international market.