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The role of a cloned a-amylase gene in fermentation by Xanthomonas campestris

R. Stripecke, Y.B. Rosato^I; S. Astolfi-Filho^II

^IDepartamento de Genética e Evolução, Instituto de Biologia, UNICAMP, 13081 Campinas, SP, Brasil. Send correspondence to Y.B.R.
^IIDepartamento de Biologia Celular. Instituto de Ciências Biológicas, UNB, 70760 Brasília, DF, Brasil

ABSTRACT

A hydrid plasmid (pAP1) containing the a-amylase gene from Bacillus subtilis was introduced, by transformation, into amylolytic and non-amylolytic Xanthomonas campestris cells (Stripecke et al., Appl. Microbiol. Biotechnol. 31: 512-517, 1989). Transformants from both strains were used in fermentation and analysed for the viscosity produced in the fermentation broth. Sucrose and starch in different combinations were utilized as carbon sources. Although complete substitution of glucose by starch was not attained, the combination of 1% glucose plus 1% starch enabled the non-amylolitic strain to produce viscosity.

Keywords: Alpha-amylase; Xanthomonas campestris.

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