While malt and fungal amylases show similar effects, the heat-stable a-amylase from Bacillus subtilis, with its prolonged activity even in the oven, may be easily used to excess.

• 麦芽淀粉酶和真菌淀粉具有类似的效果,用枯草杆菌制得的a-淀粉酶由于其即使在烤炉中也会长期具有活性的特点,使它具有很好的热稳定性并可很容易地存在于各制品中。