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Extra resources for Microbiology Of Starch And Sugars
He found that the enzyme, when dissolved in water, acted both at neutral and at acid reactions, the latter being the more favourable. In most cases where bacterial amylase has been studied, the investigators have employed, not the isolated enzyme, but a bacterial culture, added to a starch paste or a solidified mixture of starch paste and gelatine (Beijerinck 32 ), often after the addition of an antiseptic such as toluene (Gottheil 16 ). A technique such as this cannot be regarded as altogether satisfactory, particularly where no care is taken to destroy the living cells producing the enzyme.
26 and 622,1913. 65. H. Pringsheim and A. Aronowsky, Benchte, vol. 64, p. 1281,1921. 66. P. Karrer, Hdv. chim. acta, vol. 6, p. 130,1922. 57. J. C. Irvine, Brit. , Hull, p. 33,1922. 68. J. C. Irvine, Cfamical Reviews, vol. 1, p. 46,1926. 59. C. Tanret, Butt. Soc. , Pans, vol. 9, p. 622,1893. OHAPTEB II MICROBIOLOGICAL HYDROLYSIS OF STARCH, GLYCOGEN, AND INULIN IT was mentioned in Chapter I that de Saussure 1 had observed that a starch paste left exposed to the atmosphere became spontaneously decomposed.
The resolution was connected by them with a partial hydrolysis of the starch granule through an enzyme, sometimes termed dextrinase (Pottevin 313 ), leading to the formation of a series of dextrins ranging from the amylodextrins, which showed comparatively small Fehling-reducing powers, and retained the faculty of giving a blue reaction product with iodine, to the achroodextrins, or simply dextrins (Czapek 86 ), where the Fehling-reducing properties had increased considerably and the iodine coloration had been lost.