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Updated: Aug 18, 2026

A New Screening Method for the Directed Evolution of Thermostable Bacteriolytic Enzymes
Published on: November 7, 2012
Studies on properties of thermostable beta-amylase from Thermoactinomyces sp.V4
Abstract:
A thermostable beta-amylase from Thermoactinomyces sp. V4 isolated from soil is reported. The enzyme has optimum activity at 70 degrees C and pH6. It is stable at 50 degrees C (4h) and retains 92% of activity at 55 degrees C (2h). The extent of hydrolysis soluble starch is about 77% and the product is identified as beta-maltose by paper chromatography and rotatory examination. Sulfhydryl reagent has no effect on the beta-amylase activity.
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