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Extra resources for Advances in Applied Microbiology, Vol. 35
1980). , 1980), while rice bran and gluten were found to bring about a definite drop in enzyme production (Lulla and Subrahmanyan, 1954) when used to supplement WB. , 1961), or WB with soybean cake, casein, and rice at 20,5, and 20% levels, respectively (Arima, 1964). A combination of two different solid substrates was also investigated (Lulla and Subrahmanyan, 1954). Among these, groundnut cake and lucerne were reported to give better yields than were obtained with WB alone. It was stated that lucerne exerted a beneficial influence in enhancing a-amylase production when admixed with WB or groundnut cake.
However, the enzyme yields can be compared to each other based on the measurement of the micromoles of reducing sugar released per minute under the assay conditions. 2 and 12,690 units with B. thuringiensis HD-1 and B. subtilis SJT, respectively, per gram of dry bacterial bran (Tobey and Yousten, 1976),and 22 units of the enzyme withnovel characteristics by Bacillus HOP-40 (Ramesh and Lonsane, 1987b). The enzyme yields reported by other workers are found to be much lower than those with B. subtilis SJT (Tobey and Yousten, 1976) when approximately equated on an activity basis.
1979; Underkofler, 1976). The bacterial cultures reported for the production of a-amylases in the SSF process are also limited to the genus Bacillus (Table 11). Beckord et al. (1945) studied 16 starch-hydrolyzing bacterial cultures for their ability to produce the enzyme in the SSF technique and reported that 11 cultures were able to produce a-amylases in varying amounts. Among these, the capability to produce high titers of the enzyme was confined to three species (B. subtilis, B. mesentericus, and B.