Bacillus属のマルトース生成複合アミラーゼ系によるでんぷん糖化とα-アミラーゼによる後処理 : バチルス属細菌の生成する複合アミラーゼによるマルトースの生産に関する研究(第4報)

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Starch hydrolysates produced by a mixture of β-amylase and pullulanase of Bacillus cereus var. mycoides were treated further with α-amylases of Bacillus subtilis and Aspergillus oryzae to increase the yield of maltose.The yield of maltose was increased by post-treatment with α-amylase of A. oryzae.The optimum pH and temperature of the treatment were pH 6.0 and 55℃, respectively, and the maximum yield of maltose starting from liquefied starch of the dextrose equivalent of 1.0-1.5 was about 92%, while the highest yield of maltose obtained by the simultaneous action of α-amylase of A. oryzae, β-amylase and pullulanase of B. cereus var. mycoides from starch previously liquefied by B. subtilis α-amylase was about 84%.
社団法人日本生物工学会の論文