[Isolation and characterization of beta-amylase from Bacillus polymyxa N3]

The effect of cultivation conditions of Bacillus polymyxa N 3 on the intensity of beta-amylase accumulation during cultivation, procedure of isolation and 100-fold purification as well as physico-chemical properties was investigated. From the culture medium the enzyme was isolated by ethanol precipitation. The highly purified enzyme was obtained by corn starch chromatography. The molecular weight of the PAAG homogeneous preparation was estimated to be 48,000. The optimum temperature of the enzyme reaction was 50 degrees C. The rate of soluble starch hydrolysis by beta-amylase was found to depend on pH.