Production of α‐amylase by Myxococcus coralloides D

M.E. FÁREZ‐VIDAL, A. FERNANDEZ‐VIVAS AND J.M. ARIAS. 1992. Myxococcus coralloides D secreted amylase into a liquid growth medium containing 1% starch. Amylase activity was highest at the end of the exponential growth phase. Of the nitrogen sources tested, the greatest growth and amylase production were obtained with trypticase peptone, casitone, probion L and probion F. When starch was replaced by other carbon sources, amylase production was reduced; trisaccharide produced better results than disaccharide while monosaccharide reduced amylase production to basal levels. Maltose repressed amylase production. Amylase production was greater in stirred flasks, at pH between 6.5 and 7.5, and at temperatures from 28d̀C to 33d̀C. The activity of partially purified M. coralloides D amylase was used to determine the products released from the hydrolysis of starch with thin‐layer chromatography, paper chromatography and nuclear magnetic resonance. These products were maltose and glucose and limit dextrins.