Production of thermostable amylolytic enzymes by Thermococcus hydrothermalis

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Abstract

A cell extract of Thermococcus hydrothermalis, grown for 6 h, gave α-glucosidase activity at 14.9 U/l, degrading oligosaccharides and maltose. α-Amylase, α-glucosidase and pullulanase activities were detected at 289 U/l, 13.5 U/l and 30 U/l respectively in the culture medium after 24 h growth of the archaeum. All of three enzymes, characterised by a half-life time of 1 to 5 h at 95°C, degraded both the α(1→4) and α(1→6) linkages of polysaccharides and the α(1→4) linkages of oligosaccharides. © Rapid Science Ltd. 1998

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