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Effect of carbohydrate source on alpha-amylase and glucoamylase formation byClostridium acetobutylicum SA-1

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Journal of Industrial Microbiology

Summary

An examination into the effect of different carbohydrate sources indicated that the production of extracellular alpha-amylase and glucoamylase was under similar biosynthetic control inClostridium acetobutylicum SA-1. Cell-associated starch-hydrolytic enzymes may be more important than extracellular enzymes in the processing of the starch molecule.

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Authors and Affiliations

  1. Department of Food Science, University of Illinois, 61801, Urbana, IL, U.S.A.

    Andrew Chojecki & Hans P. Blaschek

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  1. Andrew Chojecki
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  2. Hans P. Blaschek
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Chojecki, A., Blaschek, H.P. Effect of carbohydrate source on alpha-amylase and glucoamylase formation byClostridium acetobutylicum SA-1. Journal of Industrial Microbiology 1, 63–67 (1986). https://doi.org/10.1007/BF01569418

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  • DOI: https://doi.org/10.1007/BF01569418

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