Production of bacterial alpha-amylase in Queensland egg pulp

Abstract

Samples of raw and pasteurized egg pulp were examined for the presence of amylase producing bacteria. From 194 colonies picked at random from plates of egg pulp, 50 proved to be starch hydrolysers. These were examined and tested for degree of dextrinizing activity. Ability to grow at the refrigeration temperature of 40°F and the effect of storage at 0°F over a period of 8 months were also examined. None of the starch hydrolysers produced sufficient amylase either to be evaluated by the method employed or to affect the negative results of the alpha-amylase test.