Phosphate effects in the fermentation of α-amylase by Bacillus amyloliquefaciens

  title={Phosphate effects in the fermentation of α-amylase by Bacillus amyloliquefaciens},
  author={Moo Y. Yoon and Y. J. Yoo and Theodore W. Gadman},
  journal={Biotechnology Letters},
The effects of phosphate on α-amylase fermentation byBacillus amyloliquefaciens were investigated. It was observed through batch culture that optimal phosphate level which maximizes α-amylase biosynthesis exists. High concentration of phosphate level promotes maltose uptake and growth of the microorganism, while high maltose uptake rate in the microorganism at the same time represses the enzyme biosynthesis presumably due to catabolite repression inside the microorganism. In continuous… CONTINUE READING


Publications referenced by this paper.

6 . ( 1977 ) . ~ acteriol

F. Priest
Handbook of Enzyme Technology • 1975

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