Salt-tolerant and thermostable alkaline protease from Bacillus subtilis NCIM no. 64.

The proteolytic activity produced by a Bacillus subtilis isolated from a hot spring was investigated. Maximum protease production was obtained after 38 h of fermentation. Effects of various carbon and nitrogen sources indicate the requirement of starch and bacteriological peptone to be the best inducers for maximum protease production.

Chemical Varieties of Essential Oils from Elsholtzia polystachya from Two Different Locations in India1.

Capillary GC, GC-MS, IR, GC-IR, (1)H- and (13)C-NMR studies of the essential oil from the leaves and cones of ELSHOLTZIA POLYSTACHYA collected from two different locations in India revealed that one oil contained 1,8-cineol (37.3%), the other one perillene (61.2%) as the main constituent.

Thermostable, salt-tolerant amylase fromBacillus sp. 64.

A thermostable, salt-tolerant amylase was produced byBacillus sp. 64, with maximum amylase production (8.0 U/ml culture filtrate) after 24-h growth.

Terpenoids from Elsholtzia Species; II1. Constituents of Essential Oil from a New Chemotype of Elsholtzia cristata.

Capillary GC, GC-MS, (1)H-, and (13)C-NMR spectroscopy revealed that the essential oil of ELSHOLTZIA CRISTATA Willd. growing in the Kumaun region contains 88% dehydroelsholtzia ketone along with some minor acylfuran derivatives. This species with respect to its oil composition is unlike that which grows in Japan and Kashmir, and contains elsholtzia ketone as the main constituent.

Constituents of Essential Oil of Elsholtzia strobilifera1.

The composition of the essential oil of ELSHOLTZIA STROBILIFERA, growing around Naini Tal (India) has been investigated by capillary gas-chromatography, gas-chromatography-mass spectrometry and (13)C-NMR spectroscopy. Out of about 50 identified mono- and sesquiterpenoids, pinocarvone is the most abundant component, which has not been identified in any species of ELSHOLTZIA before. The acylfuran derivatives reported from other species of ELSHOLTZIA could not be detected.