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- W2029596672 abstract "The amylases produced by a Bacillus subtilis were purified from three different media which occurred nonstarch, starched and after eight hours shocked by starch media. Purified enzymes were compared each other Km, purification steps, thermal stability, pH and bacterial growth. In shocked medium, bacterial growth and amylase production are much more than in starched medium. The enzyme was stable at 65°C in three media. Km values were found different in three media where maltose inhibited the amylase activity. This inhibition is a competitive inhibition. Einfluß von Stärkeinduziertem bakteriellem Wachstum und Amylaserproduktion durch Bacillus subtilis. Die durch einen Bacillus subtillis produzierten Amylasen wurden aus drei verschiedenen Medien gereinigt, welche stärkefrei, stärkehaltig waren und nach acht Stunden durch Stärkemedien induziert wurden. Die gereinigten Enzyme wurden miteinander verglichen hinsichtlich Km, Reinigungsstufen, thermischer Stabilität, pH und bakteriellem Wachstum. Im induzierten Medium sind das bakterielle Wachstum und die Amylaseproduktion sehr viel stärker als im stärkehaltigen Medium. Das Enzym war in drei Medien bei 65°C stabil. Die Km-Werte waren in drei Medien verschieden, in denen Maltose die Amylaseakivitat inhibierte. Es handelt sich dabei um eine kompetitive Inhibition." @default.
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- W2029596672 date "1995-01-01" @default.
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- W2029596672 title "Effect of Starch Induced Bacterial Growth and Amylase Production inBacillus subtilis" @default.
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- W2029596672 doi "https://doi.org/10.1002/star.19950470807" @default.
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