Abstract
Extracellular recovery of a recombinant, thermostable α-amylase produced by Escherichia coli was increased up to three-fold simply by washing the harvested cells with distilled water. However this phenomenon was confined to this E. coli strain which excretes the same enzyme into the culture fluid. It was demonstrated that the release of α-amylase into the resulting water-wash fraction was not caused by cell lysis but weak osmotic shock. © Rapid Science Ltd. 1998
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