Source of pullulanase

Pullulanase was obtained originally from Aerobacter aerogenes fermentation by Bender and Wallenfels in 1961. In 1975, Yoshiyuki Takasaki foimd that the 

cereus var. Mycoides could produce two kinds of starch enzymes /3-amylase and pullulanase, where the optimum condition pH is 6-6.5, temperature is 50°C, and the maximum conversion rate (maltose from starch by hydrolysis) is about 95% [18]. In the 1980s, Novo Nordisk Denmark had received Acidophilic Bacillus that hydrolyzed puUulan the pullulanase from it is now the most widely used, and has the largest output [18]. In 1986, Yoshiyuki Takasaki isolated B. subtilis producing heat and acid stable pullulanase, which could produce the mixture of pullulanase and amylase, of which the optimum pH of pullulanase was 7.0-7.5, but also maintained 50% of enzyme activity at pH 5.0 [19]. In 1987, E. Madi and G. Antranikian reported a simultaneous production of u-amylase, pullulanase and glucoamylase bacteria Clostridium thermosulfurgenes. In addition, some actinomycetes such as Streptomyces diastatochromogenes, Beauveria actinomycetes and Micromonosporaceae, Actinomycetes thermomonosporaceae also produce pullulanase. In plants, such as rice, beans, potatoes, sweet corn and malt, pullulanase was observed [20]. 

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Sources of Bacillus. Since Bacillus had proved to be such a valuable source of industrial enzymes since early this century, much screening for new enzymes concentrated initially on these bacteria (4). The results were not disappointing. The first bacterial p-amylases were discovered in B. polymyxa (5 7), B. cereus (8) and B. megaterium (9,10) and the genus is a rich source of pullulanases (11) with commercial production from B. 

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