Production and Biochemical Characterization of a High Maltotetraose (G4) Producing Amylase from Pseudomonas stutzeri AS22

Table 2

Effects of different nitrogen sources supplemented to the potato starch on the production of α-amylase by P. stutzeri AS22.

Nitrogen sources	Final pH value	Biomass (OD600)	α-Amylase activity (U/mL)
NH4Cl	6.6	0.94	0.5
(NH4)2SO4	6.5	0.9	0.7
Soya peptone	7.9	3.21	0.97
Casein	7.85	1.61	1.0
Pastone	7.78	3.08	1.5
Yeast extract	7.87	3.56	2.5

Cultivation was performed for 24 h at 37°C with shaking at 200 rpm in media that consisted of (g/L) potato starch 10, K₂HPO₄ 1.4, KH₂PO₄ 0.7, MgSO₄ 0.1, NaCl 0.5, and different nitrogen sources (1 g/L) and were adjusted to pH 8.0.