Short communication: Thermostability of α-amylase produced by Bacillus sp. E2-a thermophilic mutant.

An α-amylase from a hyper-producing strain of Bacillus (sp. E2) was stable at 70°C for 30 min but was quickly inactivated at higher temperatures. In the presence of 10MM Ca(2+) and starch (20% w/v), however, the enzyme was stable at 90°C for 10 min and after 30 min at 100°C still retained 26% of its initial activity.