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Growth, plasmid stability and α-amylase production in batch fermentations using a recombinantBacillus subtilis strain

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Summary

Fermentation time-courses for a recombinantBacillus subtilis strain grown in starch and glucose modia were investigated. The results indicate the absence of glucose catabolite repression controlling expression of the α-amylase genes in the recombinant but not in the donor strain. Plasmid instability was associated largely with the post-exponential phases of growth and decline.

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Authors and Affiliations

  1. Fermentation Technology Division, National Food Research Institute, Council for Scientific and Industrial Research, P.O. Box 395, 0001, Pretoria, Republic of South Africa

    A. Pinches, M. E. Lonw & T. G. Watson

Authors
  1. A. Pinches
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  2. M. E. Lonw
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  3. T. G. Watson
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Pinches, A., Lonw, M.E. & Watson, T.G. Growth, plasmid stability and α-amylase production in batch fermentations using a recombinantBacillus subtilis strain. Biotechnol Lett 7, 621–626 (1985). https://doi.org/10.1007/BF01040197

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  • DOI: https://doi.org/10.1007/BF01040197

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