Sources of Amylase-producing Bacteria

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Abstract
Some thousand or more bacterial isolates from various sources were screened on soluble starch agar and 265 found to have amylolytic activity. These were then grown on a liquid bran medium and the resulting starch-dextrinizing activity measured quantitatively. 37 showed a "dextrinization time" of < 10 min. The original sources of these superior amylase producers in descending order were as follows: ropy bread, starches and flours, thin stillage, soybeans and peanuts, and air. Manures, composts, sludges, and soil proved to be poor sources of amylolytic bacteria. A preliminary characterization of the high-amylase-producing isolates placed them in Bacillus subtilis group.

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