AMYLASE-PRODUCING MICROFLORA OF SEMI-PRESERVED CANNED SAUSAGES - IDENTIFICATION OF THE BACTERIA AND CHARACTERIZATION OF THEIR AMYLASES

Thirteen strains of amylase-producing bacteria were isolated from semi-preserved canned sausages and their ingredients. All belonged to the genus Bacillus, and could be separated into 4 diffärent groups. Two groups were diffärent strain of B. subtilis, one was B. amyloliquefaciens and the last was B. macerans. The identification of the different bacteria species was supported by disc gel electrophoresis of the supernatant culture fluid, after growth. The amylases were chracterizied with regard to temperature optimum, pH optimum and thermostability. Although some of the amylases appear to be quite thermostable, the only explanation for starch degradation in semi-preserved foods seems to be the amylase production from outgrowing spores which survived the heat treatment. © 1979 J. F. Bergmann Verlag.