초록
<P><B>Abstract</B></P> <P>The impact of nitrogen substrate on the α-amylase performance at two assay conditions (pH=4.5, 65°C; pH=6.8, 55°C) was investigated. The highest α-amylase activity difference (∼38%) was related to the medium consist of dextrin, meat and yeast extracts at (−1) levels, while the lowest variation (∼7%) was recorded in experiment contained the minimum amount of yeast extract followed by one with the lowest concentration of meat extract (∼9%). The only medium resulted in lower α-amylase activity (27%) at pH=4.5 was the treatment with meat and yeast extracts at (−1) levels. The effect of C/N ratio on the responses was also investigated.</P>