The research results of the amvlolvtic bacteria life cycle influence on the degree of the starch saccharification are presented. The isolation of amylo- and glycolytic enzymes by bacteria is in accordance with their life cycle passing. The spore maturation and germination is characterized by the release into the environment of the enzyme that thins the starch paste (amylase enzyme). Further the division of the vegetative form is characterized by the release of the saccharification enzyme (glycolytic enzyme).
amylolytic bacteria, starch, saccharification
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