Preparation and Properties of the Amylases Produced by Bacillus macerans and Bacillus polymyxa

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Abstract
Study of a number of cultures of B. macerans and B. polymyxa revealed that these 2 bacteria elaborated characteristic amylases. B. macerans developed an enzyme unique among amylases because of its conversion of starch to non-reducing crystalline (Schardinger) dextrins; the amylase of B. polymyxa resembled other known amylases in forming reducing substances from starch but no crystalline dextrins. The iodine test for crystalline dextrins was a simple and reliable means of differentiating cultures of these 2 bacteria. The cultures showed a quantitative variation in their development of the enzymes, some cultures of each species being outstanding in their activity in this respect. Opt. cultural conditions for production were established for each species, and culture filtrates of high enzyme activity were readily obtained. The characteristic properties of the enzymes and the optimal conditions for their activity are described.