Abstract: Chimeric alpha-amylases are disclosed of the formulaQ--R--Lin which Q is a N-terminal polypeptide residue of from 55 to 60 amino acid residues which is at least 75 percent homologous to the 55 N-terminal amino acid residues in the Bacillus amyloliquefaciens alpha-amylase as described in Takkinen et al., J. Biol. Chem. 258 (1983) 1007-1013,R is a polypeptide residue of the general formula ##STR1## L comprises a C-terminal polypeptide of from 390 to 400 amino acid residues which is at least 75 percent holologous to the 395 C-terminal amino acid residues in the Bacillus licheniformis 584 (ATCC 27811) alpha-amylase.

Abstract: A novel beta amylase enzyme product with improved thermostability and acid-stability is provided. The novel enzyme can be produced by cultivating a newly discovered microorganism Bacillus sp. (21-51) belonging to the Bacillus acidopullulyticus complex and may be used alone or in combination with a variety of conventional debanching enzymes in the production of high maltose syrups.

Abstract: A novel debranching enzyme product with properties in terms of thermostability and pH-optimum comparable to those of glucoamylase is produced by cultivating a strain belonging to the novel taxonomic group Bacillus acidopullulyticus. The novel debranching enzyme is used in conjunction with known saccharifying enzymes for the hydrolysis of starch.

Abstract: Saccharifying starch hydrolysate to a high DX glucose syrup at pH 3-5 by the enzyme mixture of a glucoamylase and an acidophilic iso-amylase. A lower dosage level than the heretofore conventional glucoamylase dosage may be employed and higher DX glucose syrups can be obtained.

Abstract: Saccharification of low DP polysaccharides of high glucose content syrups by short term contact with amyloglucosidase e.g. 1-10 hours, 1-10 AG units/gm of syrup solids, and syrup concentrations of 5-25 w/o solids in a batch saccharification, less than 30 minutes in a continuous process employing immobilized AMG.Suitable high glucose content syrups are co-products that result from fractionation of isosyrup into 50+% d.s.b. fructose syrups and from production of crystalline dextrose.

Abstract: Saccharification of low DP polysaccharides in syrups of high fructose content and low glucose content by short term contact with amyloglucosidase e.g. in less than 60 minutes, 1-10 AG units/gm of syrup solids, and syrup concentrations of 2-50 w/o solids in a continuous process employing immobilized AMG.Suitable high fructose content low glucose syrups are products that result from fractionation of isosyrup into enriched 50+% d.s.b. fructose syrups.