一、引言有人把孢子桿菌澱粉酶分為四個類型:枯草桿菌糖化型,枯草桿菌非糖化型,Bacillus polymyxa型及Bacillus macerans型。我們研究室內曾作過最後一種類型澱粉酶的研究。最近我們專門研究第二個類型的澱粉酶,因為枯草桿菌非糖化類型澱粉酶的液化力強大,能抗高温,與榖芽及曲霉的澱粉酶有所不同,是工業上應用的一種重 I. Introduction Some people have classified Bacillus amylolites into four types: Bacillus subtilis saccharification, Bacillus subtilis non-saccharification, Bacillus polymyxa and Bacillus macerans. In our research room, the last type of amylase was studied. Recently, we have been working on a second type of amylase because Bacillus subtilis non-saccharifying amylase has a strong liquefaction ability that is resistant to high temperatures and is different from that of Aspergillus niger and Aspergillus and is a heavy industrial use