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The Action of Streptococcal Amylase in relation to the Synthesis of an Amylosaccharide by Amylolytic Strains of Streptococcus pyogenes
Abstract
Summary: Streptococcal amylase behaves like α-amylase, causing branch-chained substrates to lose viscosity with minimal release of reducing groups, and to become achromic with iodine. Reducing values equivalent to 50 % of the theoretically obtainable maltose were reached after prolonged hydrolysis.
The enzyme was produced in high concentration by amylase-positive streptococci growing in simplified medium containing substrate. The same strains synthesized a starchy cell substance if grown in plasma-enriched medium containing either maltose or glycogen. When extracted by boiling with weak alkali the new product resembled amylose.
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© Society for General Microbiology 1955