FR2158658A5 - New amylase - isolated from a species of bacteria - Google Patents

New amylase - isolated from a species of bacteria

Info

Publication number
FR2158658A5
FR2158658A5 FR7138606A FR7138606A FR2158658A5 FR 2158658 A5 FR2158658 A5 FR 2158658A5 FR 7138606 A FR7138606 A FR 7138606A FR 7138606 A FR7138606 A FR 7138606A FR 2158658 A5 FR2158658 A5 FR 2158658A5
Authority
FR
France
Prior art keywords
bacteria
species
isolated
new amylase
degrees
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
FR7138606A
Other languages
French (fr)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rhone Poulenc SA
Original Assignee
Rhone Poulenc SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Rhone Poulenc SA filed Critical Rhone Poulenc SA
Priority to FR7138606A priority Critical patent/FR2158658A5/en
Application granted granted Critical
Publication of FR2158658A5 publication Critical patent/FR2158658A5/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/004—Enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C9/00—Methods specially adapted for the making of beerwort
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2417—Alpha-amylase (3.2.1.1.) from microbiological source

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)

Abstract

New amylase enzyme (26,750-RP) has the following characteristics:- high solubility in H2O, low solubility in salt solns. and in alcohols acetone or their mixt. with water; alpha-amylast-type activity, max at pH 5.2-6.7 (25 degrees C) and at not >60 degrees C for pH 5.9. The enzyme is obtd. from Streptomyces DS 14, 611 (NRRL 5323). Used in food inds eps. bread making and brewing.
FR7138606A 1971-10-27 1971-10-27 New amylase - isolated from a species of bacteria Expired FR2158658A5 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7138606A FR2158658A5 (en) 1971-10-27 1971-10-27 New amylase - isolated from a species of bacteria

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7138606A FR2158658A5 (en) 1971-10-27 1971-10-27 New amylase - isolated from a species of bacteria

Publications (1)

Publication Number Publication Date
FR2158658A5 true FR2158658A5 (en) 1973-06-15

Family

ID=9084968

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7138606A Expired FR2158658A5 (en) 1971-10-27 1971-10-27 New amylase - isolated from a species of bacteria

Country Status (1)

Country Link
FR (1) FR2158658A5 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2401990A1 (en) * 1977-08-31 1979-03-30 Meiji Seika Co Brewers wort prepn. - by treating gelatinised barley with Streptomyces amylase, obviating need for malting

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2401990A1 (en) * 1977-08-31 1979-03-30 Meiji Seika Co Brewers wort prepn. - by treating gelatinised barley with Streptomyces amylase, obviating need for malting

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Legal Events

Date Code Title Description
ST Notification of lapse