Abstract: CGTase enzymatically acts on starch, dextrin, amylopectin, and amylose to produce primarily ?-CD, with quantities of ?- and ?-CD produced being smaller than the quantity of ?-CD produced, has an optimum pH of 10.5-11.0, an optimum temperature of about 60° C., a stable pH of 6-11, and temperature stability, exhibits residual activity of not less than 90 percent with a 15 minute-treatment at 50° C., is produced by culturing a Bacillus clarkii (for example, FERM B-7156), reacts with starch or the like to produce principally ?-cyclodextrin.

Abstract: CGTase having the following enzymatic chemical properties: (1) Function and substrate specificity: funtioning on starch, dextrin, amylopectin, and amylose to produce primarily &ggr;-CD, with the quantities of &bgr;- and &agr;-CD produced being smaller than the quantity of &ggr;-CD produced; (2) Optimum pH: 10.5-11.0; (3) Optimum temperature: About 60° C.; (4) Stable pH: 6-11; and (5) Temperature stability: With a 15 minute-treatment at 50° C., residual activity of not less than 90 percent is exhibited. A method of manufacturing cyclodextrin glucanotransferase in which a microorganism belonging to the species Bacillus clarkii (for example, FERM BP-7156) and having the ability to produce cyclodextrin glucanotransferase is cultured, cyclodextrin glucanotransferase is produced in the cultured product, and the cyclodextrin glucanotransferase that has been produced is collected.