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maltose>dextrin>fructose>lactose=glucose>sodium acetate>sodium citrate. The production yield in the presence of different salts was as follows: NaCl> KCl> NaNO3> Na2SO4. Maximum activity for enzyme was assayed in 3.0 M NaCl, pH: 5-7, and 40°C. α-amylase hydrolyzed starch, dextrin and glycogen to form maltose, maltotriose and maltotetraose as major products, and has no effect on amylose and pullulan as substrates. These results suggest that the amylase secreted by Nesterenkonia sp. strain F is industrially important from the perspective of its tolerance to a broad temperature range and its high tolerance to a wide range of salt concentrations (0–3 M NaCl).]]>
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