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α-Amylase accumulated in the growth medium of the yeast Lipomyces starkeyi (NCYC 1436) to a maximum of 12 units ml−1 after 15 days' batch culture in a soluble starch medium. Extra α-amylase activity, about 50% of that released into the medium, could be extracted from the cells by a salt wash. α-Amylase was purified by salt precipitation followed by ion exchange chromatography and gel filtration. Native...
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