title: Production of amylase by Arthrobacter psychrolactophilus.
abstract: Arthrobacter psychrolactophilus ATCC 700733 grew with a doubling time of 1.5-2.3 h (22 degrees C) and produced up to 0.2 units/mL (soluble starch assay) of extracellular amylase in tryptic soy broth without dextrose (TSBWD) containing 0.5% or 1.0% (w/v) soluble starch or maltose as the fermentable substrate. Time-course experiments in media containing soluble starch as substrate showed that amylolytic activity appeared in cultures at 24 h (after exponential growth had ceased), reached peak levels in 72-96 h, and declined rapidly after reaching peak levels. Peak levels were highest in TSBWD containing 1.0% soluble starch. Proteolytic activity appeared at about the same time as amylolytic activity and increased during the period of amylase production. Significant amylase production was not observed in cultures in TSBWD with 0.5% glucose or in cultures grown at 28 degrees C, but low levels of amylase were observed in TSBWD cultures grown at 19-23 degrees C which contained no added carbohydrate. A single band of activity was observed after electrophoresis of supernatant fractions in non-denaturing gels, followed by in situ staining for amylolytic activity. The amylase possessed a raw starch-binding domain and bound to uncooked corn, wheat or potato starch granules. It was active in the Phadebas assay for alpha-amylase. Activity was maximum on soluble starch at a temperature between 40 degrees C and 50 degrees C. The amylase after purification by affinity chromatography on raw starch granules exhibited two starch-binding protein bands on SDS gels of 105 kDa and 26 kDa.
authors.affiliation: U.S. Department of Agriculture, Western Regional Research Center, Albany, CA 94710, USA. mrsmith@pw.usda.gov
authors.forename: Michael R
authors.initials: MR
authors.lastname: Smith
authors.forename: James C
authors.initials: JC
authors.lastname: Zahnley
mesh_terms: D000681:Amylases / Q000096:biosynthesis / Q000737:chemistry / Q000378:metabolism*; D001173:Arthrobacter / Q000201:enzymology*; D001426:Bacterial Proteins / Q000096:biosynthesis / Q000737:chemistry / Q000378:metabolism*; D004795:Enzyme Stability; D013213:Starch / Q000378:metabolism; D013696:Temperature; D013997:Time Factors
chemical_list: D001426:Bacterial Proteins; D013213:Starch; D000681:Amylases