The heat stability of a bacterial α‐amylase is important for industrial starch utilization. Although extensive studies have been done on heat stable α‐amylase from various bacterial species little is known about the α‐amylases of Bacillus licheniformis. In order to get better understanding of thermostable amylases produced by different strains of B. licheniformis and provide information how to utilize the enzyme in starch processing, studies on purification and characterization of a commercial heat stable bacterial α‐amylase from B. licheniformis BLM 1777 are reported.

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