title: [Alpha-amylases of Bacillus subtilis].
abstract: Preparations of alpha-amylase have been obtained as a result of screening of Bacillus subtilis strains. They can hydrolyse starch at a temperature from 60 to 95 degrees C at acidic and alkaline values of pH and hold stability during 2-3 hours. Alpha-Amylase of B. subtilis 147 with optimum pH 9.1 which displayed activity at 95 degrees C, proved to be promising for further investigations, since it is competitive with the already described alpha-amylases of Bacillus.
authors.forename: L D
authors.initials: LD
authors.lastname: Varbanets'
authors.forename: K V
authors.initials: KV
authors.lastname: Myshak
authors.forename: O V
authors.initials: OV
authors.lastname: Matseliukh
authors.forename: O V
authors.initials: OV
authors.lastname: Hudzenko
authors.forename: L A
authors.initials: LA
authors.lastname: Safronova
authors.forename: V O
authors.initials: VO
authors.lastname: Prykhod'ko
mesh_terms: D001412:Bacillus subtilis / Q000201:enzymology*; D004795:Enzyme Stability; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D013213:Starch / Q000737:chemistry; D000516:alpha-Amylases / Q000096:biosynthesis* / Q000302:isolation & purification
chemical_list: D013213:Starch; D000516:alpha-Amylases