Question

Steps of extracellular enzyme production by bacteria

Answer 1

This work presents the purification and characterization of an extracellular α-amylase (1,4-α-d-glucan glucanohydrolase, EC 3.2.1.1) produced by a new lactic acid bacterium: Lactobacillus manihotivorans able to produce L(+) lactic acid from starch. The molecular weight was found to be 135 kDa. The temperature and pH optimum were 55°C and 5.5, respectively, and pI was 3.8. The α-amylase had good stability at pH range from 5 to 6 and the enzyme was sensitive to temperature, losing activity within 1 h of incubation at 55°C. Higher thermal

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