title: Comparison of the alpha-amylase of Bacillus subtilis and Bacillus amyloliquefaciens.
abstract: The alpha-amylase (alpha-1,4-glucan 4-glucanohydrolase, EC 3.2.1.1) of Bacillus subtilis strain W23 is less negatively-charged than the alpha-amylase of B. amyloliquefaciens strain F, as determined by electrophoretic mobility in polyacrylamide gel at pH 8.6. The alpha-amylase of strain W23 is immunologically unrelated to the alpha-amylase of strain F, as judged by lack of cross-reaction in Ouchterlony immunodiffusion studies. The pH range of maximal activity for the enzyme of strain W23 was 5.7 to 6.7, with a maximum at 6.3. The pH range of activity for the alpha-amylase of strain F was 5.5 to 6.5, with a maximum at 5.9. No significant difference was found in the effect of temperature on the activity of the alpha-amylase of strain W23 and strain F. alpha-Amylase production by strain W23 occurs throughout the 7-hr growth period, whereas enzyme production by strain F does not begin until the culture enters the stationary phase of growth. The total amounts of enzyme produced by strains W23 and F after 7 hr of growth were 0.3 and 25.5 units/ml, respectively.
mesh_terms: D000681:Amylases / Q000032:analysis* / Q000096:biosynthesis / Q000378:metabolism; D001407:Bacillus / Q000201:enzymology* / Q000254:growth & development; D001412:Bacillus subtilis / Q000201:enzymology* / Q000254:growth & development; D004586:Electrophoresis; D006863:Hydrogen-Ion Concentration; D005779:Immunodiffusion; D013696:Temperature
chemical_list: D000681:Amylases