GEOBACILLUS STEAROTHERMOPHILUS ALPHA-AMYLASE (AMYS) VARIANTS

WITH IMPROVED PROPERTIES

PRIORITY [01] The present application claims priority to U.S. Provisional Patent Application Serial No. 61/059,423, filed June 6, 2008, which is herein incorporated by reference.

TECHNICAL FIELD

[02] Described are variants of a parent α-amylase that exhibits an alteration in at least one of the following properties relative to said parent α-amylase: specific activity, substrate specificity, substrate binding, substrate cleavage, thermal stability, pH-dependent activity, pH-dependent stability, oxidative stability, Ca ²⁺ dependency, pi, and wash performance. The variants are suitable for starch conversion, ethanol production, laundry washing, dish washing, hard surface cleaning, textile desizing, and/or sweetener production.

BACKGROUND

[03] Alpha (α)-amylases (α-l,4-glucan-4-glucanohydrolases, E.C. 3.2.1.1) constitute a group of enzymes, which catalyze the hydrolysis of starch and other linear and branched 1,4-glucosidic oligo- and polysaccharides, α-amylases can be used commercially in the initial stages of starch processing (liquefaction); in wet corn milling; in alcohol production; as cleaning agents in detergent matrices; in the textile industry for starch desizing; in baking applications; in the beverage industry; in oilfields in drilling processes; in deinking of recycled paper and in animal feed. [04] Although currently available α-amylases have been used with some success in these applications, there remains a need for α-amylases with increased specific activity, tailored substrate specificity, improved thermal, pH, and oxidative stability, and reduced Ca ²⁺ dependency.

SUMMARY

[05] In one aspect, novel α-amylolytic variants (mutants) of a SPEZYME® Xtra or AmyS- like α-amylase, are provided, in particular variants that exhibit altered properties which are

auvantageous in connection with the industrial processing of starch (starch liquefaction, saccharification, cleaning, and the like).

[06] Such alterations in properties may be achieved by introducing mutations into a parental α-amylase that affect, e.g., specific activity, substrate specificity, substrate binding, the substrate cleavage pattern, thermal stability, the pH/activity profile, the pH/stability profile, stability towards oxidation, Ca ⁺ dependency, and other properties of interest. For instance, the alteration may result in a variant which, as compared to the parent Spezyme Xtra-like α-amylase, has a reduced Ca ²⁺ dependency and/or an altered pH/activity profile and/or thermostability. [07] In some embodiments, the variants are based on the parent Geobacillus stearothermophilus α-amylase, or have a specified degree of amino acid sequence identity to this α-amylase, e.g., 60%, 65%, 70%, 75%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or even 99%. In other embodiments, the variants are based on related parent α- amylase, e.g., those which have at least 60%, 65%, 70%, 75%, 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or even 99% amino acid sequence identity to Geobacillus stearothermophilus α-amylase.

[08] In some embodiments, a variant polypeptide having α-amylase activity and at least one altered characteristic that improves enzyme performance is provided, the variant polypeptide comprising an amino acid sequence having at least 60% amino acid sequence identity to a parental α-amylase polypeptide selected from AmyS (SEQ ID NO: 1) or a truncated variant of AmyS (SEQ ID NO: 2), and having at least one of the following mutations at an amino acid residue corresponding to that of the parental α-amylase polypeptide as determined by aligning the variant polypeptides with the parental polypeptide, wherein the mutation changes the amino acid residue from that of the parental polypeptides: a) a substitution that introduces a positively charged amino acid residue one or more positions selected from the group consisting of D19, N28, E29, Q86, Q89, Q97, N224, N271,

N281, D306, D318, Q319, Q358, D393, Q443, and D458; b) a substitution that introduces one or more of the amino acid residues selected from the group consisting of 74A, 115L, 124K, 124R, 132A, 132C, 135A, 145 A, 146A, 148A, 148N, 159A, 159C, 159D, 159E, 159F, 159G, 159H, 159K, 159L, 159N, 159R, 159S, 159T, 159V, 169A, 169L, 169M, 169Y, 179A, 181A, 181C, 181D, 181E, 181L, 181P, 181Q, 181V, 181Y, 242A, 242D, 242E, 242Q, 261L, 271A, 271V, 278A, 278H, 278K, 278N, 278R, 281A, 281L, 281M, 302D, 302M, 304D, 304E, 304M, 321A, 321H, 321Q, 321R, 333Q, 378D, 378N, 378R, 382D, 398A, 418A, 418M, 418N, 420A, 421R, 432A, 432D, 432L, 432M, 432N, 432Q, 432R,

* J2Y, 437D, 437G, 437H, 437L, 437M, 437Y, 446A, 446Y, 454A, 464Q, 464Y, 474A, 474E, 474K, 474L, 474M, 474N, 474P, 474Q, 474R, 474S, and 474V; c) a substitution that introduces one or more of the amino acid residues selected from the group consisting of 61, 6N, 6Q, 6T, 6V, 14T, 16F, 25A, 25C, 25G, 25Q, 27M, 36Q, 36S, 39G, 39V, 501, 50L, 50M, 50N, 50Q, 52S, 53T, 67N, 67S, 80D, 801, 9OE, 133P, 133V, 137M, 137S, 141E, 1411, 141L, 141M, 141Q, 141R, 141S, 141V, 150E, 1511, 152G, 155S, 155Y, 168W, 173T, 188P, 193F, 193K, 193L, 193Y, 213L, 213M, 213V, 217Q, 220P, 220Q, 220R, 220S, 220V, 2211, 221S, 249E, 250F, 2501, 250M, 252L, 253Y, 254E, 254F, 254T, 254V, 255F, 255K, 255W, 257L, 257M, 257S, 257V, 258D, 258G, 258H, 258K, 258Q, 258T, 258V, 268F, 274W, 283M, 283N, 283V, 285E, 285Q, 293G, 293K, 294W, 301F, 3011, 301P, 301R, 301T, 301W, 309D, 309V, 312H, 312S, 312V, 312Y, 313G, 313H, 3131, 313L, 313S, 313V, 318T, 338A, 338C, 338G, 338M, 338T, 339K, 339T, 339V, 340A, 340M, 340Q, 340T, 343C, 3431, 343P, 343R, 343Y, 3451, 345Q, 3691, 369T, 370G, 375T, 385T, 386K, 394L, 394V, 400A, 400N, 400V, 402H, 4021, 402T, 402V, 402W, 403A, 403E, 403G, 403Q, 403R, 403T, 403V, 404C, 404E, 404G, 4041, 404V, 419A, 419C, 419M, 419T, 422E, 422G, 433A, 433H, 4331, 433K, 433L, 433M, 433V, 433Y, 442A, 442G, 442N, 442R, 442S, 442T, 442V, 442W, 442Y, 445G, 4451, 445N, 445T, 445V, 445W, 4471, 447N, 447Q, 447W, 447Y, 448C, 448F, 448G, 448H, 4481, 448N, 448Y, 450C, 450H, 450M, 450N, 450R, 450S, 450T, 450W, 455G, 4551, 455P, 455V, 463A, 463M, 463S, 463T, 463V, 463W, 465G, 4651, 465K, 465N, 465T, 465V, 469D, 469W, 469Y, 4711, 471V, 473G, 473 Y, 476A, 476G, 476L, 476M, 476N, and 476T d) a substitution that introduces one or more of the amino acid residues selected from the group consisting of 124N, 125A, 125K, 125N, 130A, 130S, 159A, 159D, 159E, 159G, 159H, 159K, 159L, 159N, 159R, 159S, 159T, 166F, 166G, 166H, 166S, 166Y, 169L, 179A, 179P, 180A, 180D, 180H, 180K, 180L, 180N, 180T, 180V, 180Y, 181A, 181D, 181E, 181G, 181P, 181R, 181S, 181V, 187A, 187C, 187K, 187N, 187P, 187Q, 187R, 187S, 242H, 242N, 278H, 278K, 278N, 278R, 281M, 302D, 304M, 304Y, 321H, 321Q, 321R, 333Q, 432Q, 437Y, 446A, 474Q, and 474S, e) a substitution that introduces one or more of the amino acid residues selected from the group consisting of 6A, 6D, 6E, 6H, 61, 6K, 6L, 6M, 6N, 6P, 6Q, 6R, 6S, 6T, 6V, 6W, 6Y, 13K, 14F, 14T, 14Y, 15A, 15D, 15E, 015G, 15H, 15K, 15N, 15P, 15Q, 15R, 15S, 15T, 15W, 16A, 16E, 16G, 16H, 16K, 16N, 16P, 16Q, 16R, 16T, 25C, 39D, 39E, 39N, 39Q, 81Y, 121P, 139D, 139H, 139R, 139Y, 177A, 188D, 191H, 191K, 192A, 192D, 192G, 192N, 192P, 192Q, 192S, 192T, 192V, 192Y, 196A, 196C, 196D, 196E, 196F, 196H, 1961, 196K, 196P, 196R, 196S, 196T, 196V, 201A, 201E, 201G, 201H, 201M, 202H, 216E, 216G, 216H, 216M, 216Q, 216R,

zi6S, 216T, 216Y, 221A, 221D, 221F, 2211, 221L, 221M, 221N, 221R, 221S, 221V, 221Y, 237G, 240G, 240N, 240P, 240Q, 240R, 240T, 246R, 250A, 250D, 250E, 250F, 250G, 2501, 250K, 250L, 250M, 250N, 250Q, 250R, 250S, 250W, 252K, 268A, 268D, 268E, 268G, 268H, 268K, 268N, 268P, 268Q, 268R, 268S, 274A, 274D, 274G, 2741, 274K, 274L, 274N, 274Q, 274R, 274S, 274T, 275K, 285Q, 285Y, 293K, 293R, 318A, 318F, 318G, 3181, 318K, 318L, 318M, 318R, 318S, 318T, 318V, 318Y, 319C, 319D, 319H, 3191, 319K, 319R, 319Y, 320K, 320R, 320T, 338A, 338G, 3381, 338M, 338P, 338S, 338V, 339G, 339P, 340A, 340D, 340E, 340H, 340K, 340N, 340Q, 345E, 363D, 363E, 363M, 363N, 363Q, 363S, 366Q, 370A, 370D, 370E, 370H, 370K, 370N, 370Q, 370S, 375A, 375D, 375E, 375K, 375N, 375Q, 375R, 375S, 419A, 4191, 419M, 419P, 419S, 419V, 448Y, 452N, 452Q, 452R, 452S, 471R, and 471Y; and f) a substitution that introduces one or more of the amino acid residues selected from the group consisting of I181A, I181P, I181C, I181E, I181Y, S242A, S242E, G132A, N193Y, and E188P. [09] In some embodiments, the variant includes a mutation that introduces a positively charged amino acid residue one or more positions selected from the group consisting of D 19, N28, E29, Q86, Q89, Q97, N224, N271, N281, D306, D318, Q319, Q358, D393, Q443, and D458, and the variant polypeptides exhibits improved cleaning performance. In particular embodiments, the improved cleaning is under North American laundry conditions, and is determinined using a microswatch assay. In particular embodiments, the positively charged amino acid residue is arginine.

[010] In some embodiments, the variant include a substitution that introduces one or more of the amino acid residues selected from the group consisting of 74A, 115L, 124K, 124R, 132A, 132C, 135A, 145A, 146A, 148A, 148N, 159A, 159C, 159D, 159E, 159F, 159G, 159H, 159K, 159L, 159N, 159R, 159S, 159T, 159V, 169A, 169L, 169M, 169Y, 179A, 181A, 181C, 181D, 181E, 181L, 181P, 181Q, 181V, 181Y, 242A, 242D, 242E, 242Q, 261L, 271A, 271V, 278A, 278H, 278K, 278N, 278R, 281A, 281L, 281M, 302D, 302M, 304D, 304E, 304M, 321A, 321H, 321Q, 321R, 333Q, 378D, 378N, 378R, 382D, 398A, 418A, 418M, 418N, 420A, 421R, 432A, 432D, 432L, 432M, 432N, 432Q, 432R, 432Y, 437D, 437G, 437H, 437L, 437M, 437Y, 446A, 446Y, 454A, 464Q, 464Y, 474A, 474E, 474K, 474L, 474M, 474N, 474P, 474Q, 474R, 474S, and 474V, and the variant has improved thermostability compared to the parental polypeptide. [011] In some embodiments, the variant include a substitution substitution that introduces one or more of the amino acid residues selected from the group consisting of 61, 6N, 6Q, 6T, 6V, 14T, 16F, 25 A, 25C, 25G, 25Q, 27M, 36Q, 36S, 39G, 39V, 501, 50L, 50M, 50N, 50Q, 52S, 53T, 67N, 67S, 80D, 801, 9OE, 133P, 133V, 137M, 137S, 141E, 1411, 141L, 141M, 141Q, 141R,

if IS, 141V, 150E, 1511, 152G, 155S, 155Y, 168W, 173T, 188P, 193F, 193K, 193L, 193Y, 213L, 213M, 213V, 217Q, 220P, 220Q, 220R, 220S, 220V, 2211, 221S, 249E, 250F, 2501, 250M, 252L, 253Y, 254E, 254F, 254T, 254V, 255F, 255K, 255W, 257L, 257M, 257S, 257V, 258D, 258G, 258H, 258K, 258Q, 258T, 258V, 268F, 274W, 283M, 283N, 283V, 285E, 285Q, 293G, 293K, 294W, 301F, 3011, 301P, 301R, 301T, 301W, 309D, 309V, 312H, 312S, 312V, 312Y, 313G, 313H, 3131, 313L, 313S, 313V, 318T, 338A, 338C, 338G, 338M, 338T, 339K, 339T, 339V, 340A, 340M, 340Q, 340T, 343C, 3431, 343P, 343R, 343Y, 3451, 345Q, 3691, 369T, 370G, 375T, 385T, 386K, 394L, 394V, 400A, 400N, 400V, 402H, 4021, 402T, 402V, 402W, 403A, 403E, 403G, 403Q, 403R, 403T, 403V, 404C, 404E, 404G, 4041, 404V, 419A, 419C, 419M, 419T, 422E, 422G, 433A, 433H, 4331, 433K, 433L, 433M, 433V, 433Y, 442A, 442G, 442N, 442R, 442S, 442T, 442V, 442W, 442Y, 445G, 4451, 445N, 445T, 445V, 445W, 4471, 447N, 447Q, 447W, 447Y, 448C, 448F, 448G, 448H, 4481, 448N, 448Y, 450C, 450H, 450M, 450N, 450R, 450S, 450T, 450W, 455G, 4551, 455P, 455V, 463A, 463M, 463S, 463T, 463V, 463W, 465G, 4651, 465K, 465N, 465T, 465V, 469D, 469W, 469Y, 4711, 471V, 473G, 473 Y, 476A, 476G, 476L, 476M, 476N, and 476T, and the variant has improved thermostability compared to the parental polypeptide.

[012] In some embodiments, the variant include a substitution that introduces one or more of the amino acid residues selected from the group consisting of 124N, 125 A, 125K, 125N, 130A, 130S, 159A, 159D, 159E, 159G, 159H, 159K, 159L, 159N, 159R, 159S, 159T, 166F, 166G, 166H, 166S, 166Y, 169L, 179A, 179P, 180A, 180D, 180H, 180K, 180L, 180N, 180T, 180V, 180Y, 181A, 181D, 181E, 181G, 181P, 181R, 181S, 181V, 187A, 187C, 187K, 187N, 187P, 187Q, 187R, 187S, 242H, 242N, 278H, 278K, 278N, 278R, 281M, 302D, 304M, 304Y, 321H, 321Q, 321R, 333Q, 432Q, 437Y, 446A, 474Q, and 474S, and the variant exhibits increased activity or expression compared to the parental polypeptide. [013] In some embodiments, the variant include a substitution that introduces one or more of the amino acid residues selected from the group consisting of 6A, 6D, 6E, 6H, 61, 6K, 6L, 6M, 6N, 6P, 6Q, 6R, 6S, 6T, 6V, 6W, 6Y, 13K, 14F, 14T, 14Y, 15A, 15D, 15E, 015G, 15H, 15K, 15N, 15P, 15Q, 15R, 15S, 15T, 15W, 16A, 16E, 16G, 16H, 16K, 16N, 16P, 16Q, 16R, 16T, 25C, 39D, 39E, 39N, 39Q, 81Y, 121P, 139D, 139H, 139R, 139Y, 177A, 188D, 191H, 191K, 192A, 192D, 192G, 192N, 192P, 192Q, 192S, 192T, 192V, 192Y, 196A, 196C, 196D, 196E, 196F, 196H, 1961, 196K, 196P, 196R, 196S, 196T, 196V, 201A, 201E, 201G, 201H, 201M, 202H, 216E, 216G, 216H, 216M, 216Q, 216R, 216S, 216T, 216Y, 221A, 221D, 221F, 2211, 221L, 221M, 221N, 221R, 221S, 221V, 221Y, 237G, 240G, 240N, 240P, 240Q, 240R, 240T, 246R, 250A, 250D, 250E, 250F, 250G, 2501, 250K, 250L, 250M, 250N, 250Q, 250R, 250S,

Z ₃ OW, 252K, 268A, 268D, 268E, 268G, 268H, 268K, 268N, 268P, 268Q, 268R, 268S, 274A, 274D, 274G, 2741, 274K, 274L, 274N, 274Q, 274R, 274S, 274T, 275K, 285Q, 285Y, 293K, 293R, 318A, 318F, 318G, 3181, 318K, 318L, 318M, 318R, 318S, 318T, 318V, 318Y, 319C, 319D, 319H, 3191, 319K, 319R, 319Y, 320K, 320R, 320T, 338A, 338G, 3381, 338M, 338P, 338S, 338V, 339G, 339P, 340A, 340D, 340E, 340H, 340K, 340N, 340Q, 345E, 363D, 363E, 363M, 363N, 363Q, 363S, 366Q, 370A, 370D, 370E, 370H, 370K, 370N, 370Q, 370S, 375A, 375D, 375E, 375K, 375N, 375Q, 375R, 375S, 419A, 4191, 419M, 419P, 419S, 419V, 448Y, 452N, 452Q, 452R, 452S, 471R, and 471Y, and the variant exhibits increased activity or expression compared to the parental polypeptide. [014] In some embodiments, the variant include a substitution that introduces one or more of the amino acid residues selected from the group consisting of I181A, I181P, I181C, I181E, I181Y, S242A, S242E, G132A, N193Y, and E188P, and the variant exhibits increased viscosity reduction in a starch liquefaction assay compared to the parental polypeptide. [015] In some embodiments, a variant α-amylase polypeptide is provided, comprising an amino acid sequence derived from a parental α-amylase polypeptide, and having a combination of three or more mutations at positions selected from the group consisting of 5, 6, 13, 14, 15, 16, 18, 20, 25, 27, 29, 36, 39, 50, 52, 53, 54, 67, 71, 73, 75, 77, 80, 81, 83, 85, 90, 92, 107, 111, 113, 114, 120, 121, 126, 128, 131, 133, 137, 138, 139, 141, 143, 147, 149, 150, 151, 152, 155, 160, 165, 168, 172, 173, 177, 188, 191, 192, 193, 196, 200, 201, 202, 213, 216, 217, 220, 221, 227, 232, 235, 237, 238, 240, 246, 249, 250, 252, 253, 254, 255, 257, 258, 268, 272, 274, 275, 279, 283, 285, 293, 294, 297, 300, 301, 306, 309, 312, 313, 317, 318, 319, 320, 338, 339, 340, 343, 345, 363, 366, 369, 370, 375, 379, 381, 385, 386, 391, 392, 393, 394, 400, 402, 403, 404, 406, 407, 410, 413, 414, 416, 419, 422, 427, 433, 436, 439, 442, 445, 447, 448, 450, 452, 455, 463, 465, 469, 471, 473, and 476, wherein the polypeptides has α-amylase activity, and where each of the at least three or more mutations introduces an amino acid residue that differs from that in the parental polypeptide. In particular embodiments, the number of mutations is 4, 5, 6, 7, 8, 9, 10, or more.

[016] In some embodiments, where the mutation is not already at position 242, the mutation is present in combination with the substitutions S242A, S242E, S242Q, S242F, S242H, or S242N. In particular embodiments, the substitution is S242Q. In some embodiments, where the mutation is not already at position 179 or 180, the mutation is present in combination with a deletion at positions 179 and 180. In some embodiments, where the mutation is not already at position 349 or 428, the mutation is present in combination with a substitution of a cysteine at one or more of these amino acids.

Lul7] In some embodiments, where the mutation is not already at one of the following positions, the mutation is present in combination with a substitution at position P17, D19, T21, N28, S51, G72, V74, A82, Q86, Q89, A93, G95, Q97, Wl 15, D117, P123, S124, D125, N127, I130.G132, Q135, P145, G146, G148,S153,Y159, W166, S169, K171, W187, P209, N224, S242, G256, D269, N271, T278, N281, G302, A304, R308, T321, Q358, P378, S382, K383, T398, H405, T417, E418, P420, G421, P432, W437, G446, G454, S457, T459, T461, S464, G474, or R483.

[018] In some embodiments, where the mutation is not already at one of the following positions, the mutation is present in combination with a substitution at position M8, M9, M15, M96, V128, Al Il, H133, W138, T149, M197, N188, M200, M206, A209, A210, M284, M307, M311, M316, H405, T412, M438, N193F, and V416G.

[019] In some embodiments, the parental polypeptide has at least 80%, at least 85%, at least 90%, or even at least 95% amino acid sequence identity to the polypeptide of SEQ ID NO: 1. [020] In some embodiments, the parental polypeptide has at least 80%, at least 85%, at least 90%, or even at least 95% amino acid sequence identity to the polypeptide of SEQ ID NO: 2. [021] In some embodiments, the parental polypeptide has at least 80%, at least 85%, at least 90%, or even at least 95% amino acid sequence identity to a polypeptide selected from the group consisting of SEQ ID NO: 1, SEQ ID NO: 2, SEQ ID NO: 3, SEQ ID NO: 4, SEQ ID NO: 5, SEQ ID NO: 6, SEQ ID NO: 7, SEQ ID NO: 8, SEQ ID NO: 9, SEQ ID NO: 10, SEQ ID NO: 11, SEQ ID NO: 12, SEQ ID NO: 15, and SEQ ID NO: 16. In some embodiments, the parental polypeptide includes a truncation of the C-terminal amino acid residues. In particular embodiments, the truncation is of the C-terminal 29 amino acid residues. [022] In some embodiments, the variant polypeptide does not include a mutations at either position 106 or 199, or both. [023] In some embodiments, one or more mutations can be added or deleted from a list of mutations without departing from the description. Relatedly, any one or more mutations that appear in the context of a list of mutations can be combined as a subset of mutations. [024] In another aspect, a composition comprising one or more of the aforementioned variant α-amylases is provided. In particular embodiments, the composition is a cleaning composition, such as a laundry detergent, a dishwashing detergent, a hard-surface-cleaning composition, or the like. The composition may include a detergent.

[025] In another aspect, a method for hydrolyzing a soluble starch substrate using an α-amylase variant is provided. In some embodiments, the variant includes a substitution that introduces

one or more of the amino acid residues selected from the group consisting of I181A, I181P, I181C, I181E, I181Y, S242A, S242E, S242Q, G132A, N193Y, and E188P. [026] In some embodiments, the variant α-amylase is used incombination with a phytic acid hydrolyzing enzyme, wherein the ratio of α-amylase activity (in α-amylase units) to phytic acid activity (in phytase units), i.e., AAU:FTU, is from about 1:15 to about 15:1, and preferably from 1:10 to about 10:1. In particular embodiments, the ratio of AAU: FTU is from 1:4 to 3:1, or even 1:1.

[027] In a further aspect, a method for liquefying starch in a slurry is provided, involving a substrate that includes plant material such as granular starch from either a dry or wet milling process, the method comprising a primary and/or secondary liquefaction step, invoilving adding to the slurry in the primary and/or secondary liquefaction step, in any order, a combination of at least one phytic acid hydrolyzing enzyme and at least one variant α-amylase, either simultaneously or separately. The method can further comprise saccharifying the liquefied starch to obtain fermentable sugars; and recovering the fermentable sugars. In some embodiments, the method further comprises fermenting the fermentable sugars under suitable fermentation conditions to obtain end-products such as alcohol. In some embodiments the enzyme composition contains at least one variant α-amylase and a phytase. In some embodiments, the enzyme composition is in blended form. [028] In a further aspect, a method for fermenting a starch substrate is provided, the method comprising adding in any order a combination of a variant α-amylase and a phytase in a single or split dose. In another aspect, the treated starch substrate is fermented to ethanol. [029] In a further aspect, a starch conversion process and/or an ethanol fermentation process is provided that does not require addition of acid or alkali to adjust the pH. One embodiment relates to a pH adjustment free liquefaction step, wherein the pH of the liquefaction is in the range of pH 4.5 to 5.4 and acid neutralizing chemicals are not added to the liquefaction process step. In another embodiment, the pH of the liquefaction is in the range of pH 4.8 to 5.8 and acid neutralizing chemicals are not added to the liquefaction process step.

[030] In another aspect, a method of obtaining a fermentable substrate is provided, involving contacting a slurry of milled grain containing granular starch with a phytic acid hydrolyzing enzyme at a temperature 0-30 ⁰ C less than the starch gelatinization temperature, contacting the slurry with a variant α-amylase, raising the temperature above the gelatinization temperature for the granular starch to allow gelatinization of the starch, and hydrolyzing the gelatinized starch by contacting the gelatinized starch with the α-amylase for a time sufficient to hydrolyze the starch, and obtaining a fermentable substrate. The phytic acid hydrolyzing enzyme can be a

oacterial or fungal phytase. The fungal phytase can be an Aspergillus phytase or a Buttiauxella phytase. In some embodiments, the bacterial phytase is from Escherichia coli. [031] In another aspect, the a process for producing a fermentable sugar is provided, comprising (a) mixing milled starch-containing material with water and thin stillage, wherein the thin stillage is in the range of 10 to 70% v/v and obtaining a slurry comprising starch and having a dry solids (ds) content of 20 to 50% w/w, (b) treating the slurry with a phytase prior to or simultaneously with liquefying the starch, (c) liquefying the starch, (d) adding a variant α- amylase to the starch either during step (b) and/or simultaneously with the liquefying step, and (e) saccharifying the liquefied starch to obtain fermentable sugars, wherein the pH is not adjusted during any of the steps (a), (b), (c), (d), or (e). In some embodiments, the fermentable sugar is recovered and purified or isomerized. In other embodiments, the phytase is added prior to the liquefaction step. In some embodiments, the α-amylase is added with the phytase. In yet further embodiments, a second α-amylase dose is added during the liquefaction step. [032] In a further aspect, a process of producing alcohol from the starch-containing material, is provided, comprising liquefying and saccharifying the liquefied starch as disclosed above to obtain fermentable sugars and further fermenting the fermentable sugars under suitable fermentation conditions using a fermenting microorganism to obtain alcohol. In some embodiments, the saccharification and fermentation steps are simultaneous. In some embodiments, the alcohol is ethanol. [033] In another aspect, DNA constructs, including expresrrion vectors, that encode variants α- amylases are provided, along with methods of expressing and using the variant α-amylases, alone or in combination with other α-amylolytic enzymes, e.g., in various industrial processes, such as starch liquefaction and cleaning.

BRIEF DESCRIPTION OF THE DRAWINGS [034] Figure 1 shows an alignment of the amino acid sequences of several AmyS-related α- amylases.

[035] Figure 2 shows the pHPLT-AmyS plasmid.

[036] Figure 3 shows percent residual activity of S242 library variants after heat stress at 95°C for 30 minutes. Variant positions P, S, W, and Y are missing and are replaced by wild type AmyS (SPEZYME® Xtra -labeled "Z"). Lines indicate 2x and 3x above the standard deviation of the percent residual activity of the wildtype enzyme. S242A and S242Q clearly show higher residual activities than the wild type.

I_u37] Figures 4A-4I shows pairwise alignments of the amino acid sequences shown in FIG. 1.

[038] Figure 5 shows the thermal melting curves and the melting points for the wild type and amylase variants without added calcium.

[039] Figure 6 shows the thermal melting curves and the melting points for the wild type and amylase variants with 2 mM calcium.

[040] Figure 7 shows the activity profile of SPEZYME® Xtra and two variants relative to

Liquozyme SC for three time points.

[041] Figure 8 shows the activity profile of four variants relative to the S242Q variant for three time points. [042] Figure 9 shows the viscosity reduction of corn flour due to the action of the α-amylases

LIQUOZYME® SC or SPEZYME® Xtra at a 30 μg dose.

[043] Figure 10 shows the viscosity reduction of corn flour due to the action of the α-amylases

LIQUOZYME® SC or SPEZYME® Xtra, or one of two variants (S242A and S242Q) at a 30 μg dose. [044] Figure 11 shows the viscosity reduction of corn flour due to the action of the α-amylase

LIQUOZYME® SC or SPEZYME® Xtra, or one of two variants (S242A and S242Q) at a 20 μg dose.

[045] Figure 12 shows the DE progression of whole ground corn treated with LIQUOZYME®

SC, SPEZYME® Xtra, or one of two variants (S242A and S242Q) over time (0, 30, 60, and 90 minutes).

[046] Figure 13 shows the viscosity post-jet of whole ground corn treated with

LIQUOZYME® SC, SPEZYME® Xtra, or one of two variants (S242A and S242Q) over time

(0, 30, 60, and 90 minutes).

[047] Figure 14 shows the DE progression of whole ground corn treated with phytase and an amylase (SPEZYME® Xtra or S242Q variant) over time (0, 30, 60 and 90 minutes).

MAXALIQ® is a phytase/amylase blend available from Genencor, a Danisco Division.

Reference is made to Example 8.

[048] Figure 15 shows the viscosity post-jet of whole ground corn treated with phytase and an amylase (SPEZYME® Xtra or S242Q variant) over time (0, 30, 60, and 90 minutes). [049] Figure 16 shows the DE progression of whole ground corn treated with of the S242Q variant and phytase. Reference is made to Example 9.

[050] Figure 17 shows the viscosity post-jet of whole ground corn treated with with of the

S242Q variant and phytase. Reference is made to Example 9.

I_u51] Figure 18 shows the effect of phytase treatment of whole ground corn on the increase in the thermostability and low pH stability of the S242Q variant and reference is made to Example 9.

[052] Figure 19 shows the effect of phytase addition during primary liquefaction of whole ground corn on the viscosity reduction after jet cooking and reference is made to Example 9. [053] Figure 20 shows a comparison of sulfate and phytic acid content in DDGS: 1) from a conventional process, and 2) from the process with no pH adjustment. Reference is made to Example 10. [054] Figure 21 is a graph showing the rate of DE progression and the percent phytic acid reduction as IP6.

[055] Figure 22 is a graph showing the effect of the S242Q variant α-amylase on DE progression under conventional processing conditions. Reference is made to Example 8. [056] Figure 23 is a graph depicting the performance of S242Q and its variants in the rice starch microswatch assay as a function of charge under North American laundry conditions. The conditions were TIDE® 2x at 20 ⁰ C. Reference is made to Example 16.

[057] Figure 24 is a graph depicting the performance of another α-amylase (i.e., truncated Bacillus sp. TS-23 amylase with the charge mutations in the rice starch microswatch assay under Western European laundry conditions. The conditions were PERSIL® at 40 ⁰ C. Reference is made to Example 16. [058] Figure 25 is a graph depicting the performance of S242Q and its variants in the BODIPY-starch assay as a function of charge. Reference is made to Example 16. [059] Figure 26 A is a graph depicting the relative BODIPY-starch hydrolysis as a function of relative shake tube expression (i.e., relative BODIPY-starch hydrolysis vs. relative shake tube expression). Figure 26B is a graph depicting the relative microswatch-starch hydrolysis as a function of relative shake tube expression (i.e. , relative microswatch-starch hydrolysis vs. relative shake tube expression). Reference is made to Example 19. [060] Figure 27A is a graph depicting the relative shake tube expression as a function of charge. Figure 27B is a graph depicting the relative BODIPY-starch hydrolysis as a function of charge. Reference is made to Example 19. [061] Figure 28A is a graph depicting the relative shake tube expression as a function of charge. Figure 28B is a graph depicting the relative microswatch cleaning activity as a function of charge. Reference is made to Example 19.

I_u62] Figure 29 is a graph depicting the final viscosity after corn starch liquefaction using 1st AmyS Ladder 30% DS, pH 5.8, enzyme dose 30 mg. For the +6 variant final viscosity is so high and cannot be measured (instrument overload). Reference is made to Example 16. [063] Figure 30 is a graph depicting the thermal stability of the first AmyS charge ladder as a function of charge change relative to wild type. Experiment performed using standard amylase thermal stability assay. Reference is made to Example 17.

[064] Figure 3 IA is a graph depicting the rice starch cleaning activity of first AmyS charge ladder as a function of pH. pH 3.0-4.25 is 200 mM Na formate + 0.01% Tween-80. pH 4.25- 5.5 is 200 mM Na acetate + 0.01% Tween-80. The data are fit to titration curves, each with a single pKa value. Reference is made to Example 21.

[065] Figure 3 IB is a graph depicting the effect of charge mutations on apparent pKa for AmyS catalysis (first charge ladder). Reference is made to Example 21.

[066] Figure 32A shows the viscosity reduction of corn flour by AmyS variants compared to SPEZYME® Xtra. [067] Figure 32B shows viscosity reduction of corn fluor by AmyS N193Y.

[068] Figure 32C shows the effect of phytase addition on viscosity reduction by AmyS N193Y.

BRIEF DESCRIPTION OF THE SEQUENCES

[069] The following amino acid and nucleotide sequences are referred to herein. [070] SEQ ID NO: 1 (full-length, wild-type AmyS)

AAPFNGTMMQ YFEWYLPDDG TLWTKVANEA NNLSSLGITA LWLPPAYKGT SRSDVGYGVY

DLYDLGEFNQ KGTVRTKYGT KAQYLQAIQA AHAAGMQVYA DVVFDHKGGA DGTEWVDAVE VNPSDRNQEI SGTYQIQAWT KFDFPGRGNT YSSFKWRWYH FDGVDWDESR KLSRIYKFRG

IGKAWDWEVD TENGNYDYLM YADLDMDHPE VVTELKNWGK WYVNTTNIDG FRLDAVKHIK FSFFPDWLSY VRSQTGKPLF TVGEYWSYDI NKLHNYITKT NGTMSLFDAP LHNKFYTASK

SGGAFDMRTL MTNTLMKDQP TLAVTFVDNH DTEPGQALQS WVDPWFKPLA YAFILTRQEG

YPCVFYGDYY GIPQYNIPSL KSKIDPLLIA RRDYAYGTQH DYLDHSDIIG WTREGVTEKP

GSGLAALITD GPGGSKWMYV GKQHAGKVFY DLTGNRSDTV TINSDGWGEF KVNGGSVSVW

VPRKTTVSTI ARPITTRPWT GEFVRWTEPR LVAWP [071] SEQ ID NO: 2 (truncated, wild-type AmyS; SPEZYME® Xtra)

AAPFNGTMMQ YFEWYLPDDG TLWTKVANEA NNLSSLGITA LWLPPAYKGT SRSDVGYGVY DLYDLGEFNQ KGTVRTKYGT KAQYLQAIQA AHAAGMQVYA DVVFDHKGGA DGTEWVDAVE VNPSDRNQEI SGTYQIQAWT KFDFPGRGNT YSSFKWRWYH FDGVDWDESR KLSRIYKFRG

±GKAWDWEVD TENGNYDYLM YADLDMDHPE VVTELKNWGK WYVNTTNIDG FRLDAVKHIK

FSFFPDWLSY VRSQTGKPLF TVGEYWSYDI NKLHNYITKT NGTMSLFDAP LHNKFYTASK

SGGAFDMRTL MTNTLMKDQP TLAVTFVDNH DTEPGQALQS WVDPWFKPLA YAFILTRQEG

YPCVFYGDYY GIPQYNIPSL KSKIDPLLIA RRDYAYGTQH DYLDHSDIIG WTREGVTEKP GSGLAALITD GPGGSKWMYV GKQHAGKVFY DLTGNRSDTV TINSDGWGEF KVNGGSVSVW VPRKTT

[072] SEQ ID NO: 3 (full-length, S242A AmyS)

AAPFNGTMMQ YFEWYLPDDG TLWTKVANEA NNLSSLGITA LWLPPAYKGT SRSDVGYGVY

DLYDLGEFNQ KGTVRTKYGT KAQYLQAIQA AHAAGMQVYA DVVFDHKGGA DGTEWVDAVE VNPSDRNQEI SGTYQIQAWT KFDFPGRGNT YSSFKWRWYH FDGVDWDESR KLSRIYKFRG

IGKAWDWEVD TENGNYDYLM YADLDMDHPE VVTELKNWGK WYVNTTNIDG FRLDAVKHIK

FAFFPDWLSY VRSQTGKPLF TVGEYWSYDI NKLHNYITKT NGTMSLFDAP LHNKFYTASK

SGGAFDMRTL MTNTLMKDQP TLAVTFVDNH DTEPGQALQS WVDPWFKPLA YAFILTRQEG

YPCVFYGDYY GIPQYNIPSL KSKIDPLLIA RRDYAYGTQH DYLDHSDIIG WTREGVTEKP GSGLAALITD GPGGSKWMYV GKQHAGKVFY DLTGNRSDTV TINSDGWGEF KVNGGSVSVW

VPRKTTVSTI ARPITTRPWT GEFVRWTEPR LVAWP

[073] SEQ ID NO: 4 (full-length, S242Q AmyS)

AAPFNGTMMQ YFEWYLPDDG TLWTKVANEA NNLSSLGITA LWLPPAYKGT SRSDVGYGVY

DLYDLGEFNQ KGTVRTKYGT KAQYLQAIQA AHAAGMQVYA DVVFDHKGGA DGTEWVDAVE VNPSDRNQEI SGTYQIQAWT KFDFPGRGNT YSSFKWRWYH FDGVDWDESR KLSRIYKFRG

IGKAWDWEVD TENGNYDYLM YADLDMDHPE VVTELKNWGK WYVNTTNIDG FRLDAVKHIK

FC)FFPDWLSY VRSQTGKPLF TVGEYWSYDI NKLHNYITKT NGTMSLFDAP LHNKFYTASK

SGGAFDMRTL MTNTLMKDQP TLAVTFVDNH DTEPGQALQS WVDPWFKPLA YAFILTRQEG

YPCVFYGDYY GIPQYNIPSL KSKIDPLLIA RRDYAYGTQH DYLDHSDIIG WTREGVTEKP GSGLAALITD GPGGSKWMYV GKQHAGKVFY DLTGNRSDTV TINSDGWGEF KVNGGSVSVW

VPRKTTVSTI ARPITTRPWT GEFVRWTEPR LVAWP

[074] SEQ ID NO: 5 (full-length, S242E AmyS)

AAPFNGTMMQ YFEWYLPDDG TLWTKVANEA NNLSSLGITA LWLPPAYKGT SRSDVGYGVY

DLYDLGEFNQ KGTVRTKYGT KAQYLQAIQA AHAAGMQVYA DVVFDHKGGA DGTEWVDAVE VNPSDRNQEI SGTYQIQAWT KFDFPGRGNT YSSFKWRWYH FDGVDWDESR KLSRIYKFRG

IGKAWDWEVD TENGNYDYLM YADLDMDHPE VVTELKNWGK WYVNTTNIDG FRLDAVKHIK

FEFFPDWLSY VRSQTGKPLF TVGEYWSYDI NKLHNYITKT NGTMSLFDAP LHNKFYTASK

SGGAFDMRTL MTNTLMKDQP TLAVTFVDNH DTEPGQALQS WVDPWFKPLA YAFILTRQEG

YPCVFYGDYY GIPQYNIPSL KSKIDPLLIA RRDYAYGTQH DYLDHSDIIG WTREGVTEKP GSGLAALITD GPGGSKWMYV GKQHAGKVFY DLTGNRSDTV TINSDGWGEF KVNGGSVSVW

VPRKTTVSTI ARPITTRPWT GEFVRWTEPR LVAWP

[075] SEQ ID NO: 6 (Yamane 707)

NHNGTNGTMMQYFEWYLPNDGNHWNRLNSDASNLKSKGITAVWIPPAWKGASQNDVG YGAYDLYDLGEFN QKGTVRTKYGTRSQLQAAVTSLKNNGIQVYGDVVMNHKGGADATEMVRAVEVNPNNRNQE VTGEYTIEAW TRFDFPGRGNTHSSFKWRWYHFDGVDWDQSRRLNNRIYKFRGHGKAWDWEVDTENGNYDY LMYADIDMDH PEVVNELRNWGVWYTNTLGLDGFRIDAVKHIKYSFTRDWINHVRSATGKNMFAVAEFWKN DLGAIENYLQ KTNWNHSVFDVPLHYNLYNASKSGGNYDMRNIFNGTVVQRHPSHAVTFVDNHDSQPEEAL ESFVEEWFKP LAYALTLTREQGYPSVFYGDYYGIPTHGVPAMRSKIDP ILEARQKYAYGKQNDYLDHHNI IGWTREGNTA HPNSGLATIMSDGAGGSKWMFVGRNKAGQVWSD ITGNRTGTVTINADGWGNFSVNGGSVS IWVNK [076] SEQ ID NO: 7 (wild-type AmyL; LAT) ANLNGTLMQYFEWYMPNDGQHWKRLQNDSAYLAEHGITAVWIPPAYKGTSQADVGYGAYD LYDLGEFHQK GTVRTKYGTKGELQSAIKSLHSRD INVYGDVVINHKGGADATEDVTAVEVDPADRNRVI SGEHLIKAWTH FHFPGRGSTYSDFKWHWYHFDGTDWDESRKLNRIYKFQGKAWDWEVSNENGNYDYLMYAD IDYDHPDVAA EIKRWGTWYANELQLDGFRLDAVKHIKFSFLRDWVNHVREKTGKEMFTVAEYWQNDLGAL ENYLNKTNFN HSVFDVPLHYQFHAASTQGGGYDMRKLLNGTWSKHPLKSVTFVDNHDTQPGQSLESTVQT WFKPLAYAF ILTRESGYPQVFYGDMYGTKGDSQRE IPALKHKIEP ILKARKQYAYGAQHDYFDHHD IVGWTREGDSSVA NSGLAALITDGPGGAKRMYVGRQNAGETWHDITGNRSEPVVINSEGWGEFHVNGGSVSIY VQR [077] SEQ ID NO: 8 (wild-type AmyL; Termamyl)

ANLNGTLMQYFEWYMPNDGQHWRRLQNDSAYLAEHGITAVWIPPAYKGTSQADVGYG AYDLYDLGEFHQK GTVRTKYGTKGELQSAIKSLHSRD INVYGDVVINHKGGADATEDVTAVEVDPADRNRVI SGEHLIKAWTH FHFPGRGSTYSDFKWHWYHFDGTDWDESRKLNRIYKFQGKAWDWEVSNENGNYDYLMYAD IDYDHPDVAA EIKRWGTWYANELQLDGFRLDAVKHIKFSFLRDWVNHVREKTGKEMFTVAEYWQNDLGAL ENYLNKTNFN HSVFDVPLHYQFHAASTQGGGYDMRKLLNGTVVSKHPLKSVTFVDNHDTQPGQSLESTVQ TWFKPLAYAF ILTRESGYPQVFYGDMYGTKGDSQRE IPALKHKIEP ILKARKQYAYGAQHDYFDHHD IVGWTREGDSSVA NSGLAALITDGPGGAKRMYVGRQNAGETWHDITGNRSEPVVINSEGWGEFHVNGGSVSIY VQR [078] SEQ ID NO: 9 (B. amyloliquefaciens amylase) VNGTLMQYFEWYTPNDGQHWKRLQNDAEHLSD IGITAVWIPPAYKGLSQSDNGYGPYDLYDLGEFQQKGT VRTKYGTKSELQDAIGSLHSRNVQVYGDVVLNHKAGADATEDVTAVEVNPANRNQETSEE YQIKAWTDFR

ETKKWGIWYANELSLDGFRIDAAKHIKFSFLRDWVQAVRQATGKEMFTVAEYWQNNA GKLENYLNKTSFN QSVFDVPLHFNLQAASSQGGGYDMRRLLDGTWSRHPEKAVTFVENHDTQPGQSLESTVQT WFKPLAYAF ILTRESGYPQVFYGDMYGTKGTSPKE IPSLKDNIEP ILKARKEYAYGPQHDYIDHPDVIGWTREGDSSAA KSGLAALITDGPGGSKRMYAGLKNAGETWYDITGNRSDTVKIGSDGWGEFHVNDGSVSIY VQK [079] SEQ ID NO: 10 (STAINZYME™)

HHNGTNGTMM QYFEWYLPND GNHWNRLRSD ASNLKDKGIS AVWIPPAWKG ASQNDVGYGA YDLYDLGEFN QKGTIRTKYG TRNQLQAAVN ALKSNGIQVY GDVVMNHKGG ADATEMVRAV EVNPNNRNQE VSGEYTIEAW TKFDFPGRGN THSNFKWRWY HFDGVDWDQS RKLNNRIYKF RGDGKGWDWE VDTENGNYDY LMYADIDMDH PEVVNELRNW GVWYTNTLGL DGFRIDAVKH IKYSFTRDWI NHVRSATGKN MFAVAEFWKN DLGAIENYLN KTNWNHSVFD VPLHYNLYNA

oKSGGNYDMR QIFNGTVVQR HPMHAVTFVD NHDSQPEEAL ESFVEEWFKP LAYALTLTRE QGYPSVFYGD YYGIPTHGVP AMKSKIDPIL EARQKYAYGR QNDYLDHHNI IGWTREGNTA HPNSGLATIM SDGAGGNKWM FVGRNKAGQV WTDITGNRAG TVTINADGWG NFSVNGGSVS IWVNK [080] SEQ ID NO: 11 (NATALASE™)

HHNGTNGTMMQYFEWHLPNDGNHWNRLRDDASNLRNRGITAIWIPPAWKGTSQNDVG YGAYDLYDLGEFN QKGTVRTKYGTRSQLESAIHALKNNGVQVYGDVVMNHKGGADATENVLAVEVNPNNRNQE ISGDYTIEAW TKFDFPGRGNTYSDFKWRWYHFDGVDWDQSRQFQNRIYKFRGDGKAWDWEVDSENGNYDY LMYADVDMDH

KTNWNHSVFDVPLHYNLYNASNSGGNYDMAKLLNGTVVQKHPMHAVTFVDNHDSQPG ESLESFVQEWFKP LAYALILTREQGYPSVFYGDYYGIPTHSVPAMKAKIDP ILEARQNFAYGTQHDYFDHHNI IGWTREGNTT HPNSGLATIMSDGPGGEKWMYVGQNKAGQVWHD ITGNKPGTVTINADGWANFSVNGGSVS IWVKR

[081] SEQ ID NO: 12 (KAO KSM 1378)

HHNGTNGTMMQYFEWHLPNDGNHWNRLRDDAANLKSKGITAVWIPPAWKGTSQNDVG YGAYDLYDLGEFN QKGTVRTKYGTRSQLQGAVTSLKNNGIQVYGDVVMNHKGGADGTEMVNAVEVNRSNRNQE ISGEYTIEAW

TKFDFPGRGNTHSNFKWRWYHFDGTDWDQSRQLQNKIYKFRGTGKAWDWEVDIENGN YDYLMYADIDMDH

KTSWNHSVFDVPLHYNLYNASNSGGYFDMRNILNGSVVQKHP IHAVTFVDNHDSQPGEALESFVQSWFKP LAYALILTREQGYPSVFYGDYYGIPTHGVPSMKSKIDPLLQARQTYAYGTQHDYFDHHD I IGWTREGDSS HPNSGLATIMSDGPGGNKWMYVGKHKAGQVWRD ITGNRSGTVTINADGWGNFTVNGGAVSVWVKQ

[082] SEQ ID NO: 13 (KAO KSM K38)

DGLNGTMMQYYEWHLENDGQHWNRLHDDAAALSDAGITAIWIPPAYKGNSQADVGYG AYDLYDLGEFNQK GTVRTKYGTKAQLERAIGSLKSND INVYGDVVMNHKMGADFTEAVQAVQVNPTNRWQD I SGAYTIDAWTG FDFSGRNNAYSDFKWRWFHFNGVDWDQRYQENHIFRFANTNWNWRVDEENGNYDYLLGSN IDFSHPEVQD ELKDWGSWFTDELDLDGYRLDAIKHIPFWYTSDWVRHQRNEADQDLFVVGEYWKDDVGAL EFYLDEMNWE MSLFDVPLNYNFYRASQQGGSYDMRNILRGSLVEAHPMHAVTFVDNHDTQPGESLESWVA DWFKPLAYAT ILTREGGYPNVFYGDYYGIPNDNI SAKKDMIDELLDARQNYAYGTQHDYFDHWDVVGWTREGSSSRPNSG LATIMSNGPGGSKWMYVGRQNAGQTWTDLTGNNGASVTINGDGWGEFFTNGGSVSVYVNQ

[083] SEQ ID NO: 14 (KAO KSM K36) DGLNGTMMQYYEWHLENDGQHWNRLHDDAEALSNAGITAIWIPPAYKGNSQADVGYGAYD LYDLGEFNQK GTVRTKYGTKAQLERAIGSLKSND INVYGDVVMNHKLGADFTEAVQAVQVNPSNRWQD I SGVYTIDAWTG FDFPGRNNAYSDFKWRWFHFNGVDWDQRYQENHLFRFANTNWNWRVDEENGNYDYLLGSN IDFSHPEVQE ELKDWGSWFTDELDLDGYRLDAIKHIPFWYTSDWVRHQRSEADQDLFVVGEYWKDDVGAL EFYLDEMNWE MSLFDVPLNYNFYRASKQGGSYDMRNILRGSLVEAHPIHAVTFVDNHDTQPGESLESWVA DWFKPLAYAT ILTREGGYPNVFYGDYYGIPNDNI SAKKDMIDELLDARQNYAYGTQHDYFDHWD IVGWTREGTSSRPNSG LATIMSNGPGGSKWMYVGQQHAGQTWTDLTGNHAASVTINGDGWGEFFTNGGSVSVYVNQ

[084] SEQ ID NO: 15 (LIQUIZYME® SC)

AAPFNGTMMQYFEWYLPDDGTLWTKVANEANNLSSLGITALWLPPAYKGTSRSDVGY GVYDLYDLGEFNQ KGTVRTKYGTKAQYLQAIQAAHAAGMQVYADWFDHKGGADGTEWVDAVEVNPSDRNQEIS GTYQIQAWT

TELKNWGKWYVNTTNIDGFRLDAVKHIKFSFFPDWLSYVRSQTGKPLFTVGEYWSYD INKLHNYITKTNG TMSLFDAPLHNKFYTASKSGGAFDMRTLMTNTLMKDQPTLAVTFVDNHDTEPGQALQSWV DPWFKPLAYA F ILTRQEGYPCVFYGDYYGIPQYNIPSLKSKIDPLLIARRDYAYGTQHDYLDHSD I IGWTREGGTEKPGS GLAALITDGPGGSKWMYVGKQHAGKVFYDLTGNRSDTVTINSDGWGEFKVNGGSVSVWVP RKTTVS [085] SEQ ID NO: 16 (SPEZYME® Ethyl)

AAPFNGTMMQYFEWYLPDDGTLWTKVANEANNLSSLGITALWLPPAYKGTSRSDVGY GVYDLYDLGEFNQ KGTVRTKYGTKAQYLQAIQAAHAAGMQVYADWFDHKGGADGTEWVDAVEVNPSDRNQE I SGTYQIQAWT

TELKNWGKWYVNTTNIDGFRLDAVKHIKFSFFPDWLSYVRSQTGKPLFTVGEYWSYD INKLHNYITKTNG TMSLFDAPLHNKFYTASKSGGAFDMRTLMTNTLMKDQPTLAVTFVDNHDTEPGQALQSWV DPWFKPLAYA

F ILTRQEGYPCVFYGDYYGIPQYNIPSLKSKIDPLLIARRDYAYGTQHDYLDHSD I IGWTREGVTEKPGS

GLAALITDGPGGSKWMYVGKQHAGKVFYDLTGNRSDTVTINSDGWGEFKVNGGSVSV WVPRKTT

[086] SEQ ID NO: 17 (primer S242 F)

5 '- [Phos ] GTCAAGCATATTAAGTTCNNSTTTTTTCCTGATTGGTTG-S ' [087] SEQIDNO: 18 (primer S242 R)

5 '- [Phos] CAACCAATCAGGAAAAAASNNGAACTTAATATGCTTGAC-S '

[088] SEQ ID NO: 19 (BP17 phytase)

NDTPASGYQV EKVVILSRHG VRAPTKMTQT MRDVTPNTWP EWPVKLGYIT

PRGEHLISLM GGFYRQKFQQ QGILSQGSCP TPNSIYVWAD VDQRTLKTGE AFLAGLAPQC GLTIHHQQNL EKADPLFHPV KAGTCSMDKT QVQQAVEKEA

QTPIDNLNQH YIPFLALMNT TLNFSTSAWC QKHSADKSCD LGLSMPSKLS

IKDNGNKVAL DGAIGLSSTL AEIFLLEYAQ GMPQAAWGNI HSEQEWASLL

KLHNVQFDLM ARTPYIARHN GTPLLQAISN ALNPNATESK LPDISPDNKI

LFIAGHDTNI ANIAGMLNMR WTLPGQPDNT PPGGALVFER LADKSGKQYV SVSMVYQTLE QLRSQTPLSL NQPAGSVQLK IPGCNDQTAE GYCPLSTFTR VVSQSVEPGC QLQ

[089] SEQ ID NO: 20 (coding sequence for the LAT signal peptide) atgaaacaac aaaaacggct ttacgcccga ttgctgacgc tgttatttgc gct catctt c ttgctgcct c att ctgcagc tt cagca [090] SEQ ID NO: 21 (LAT signal peptide)

MKQQKRLYAR LLTLLFALIF LLPHSAASA

Lu91] SEQ ID NO: 22 (truncated S242Q AmyS)

AAPFNGTMMQ YFEWYLPDDG TLWTKVANEA NNLSSLGITA LWLPPAYKGT SRSDVGYGVY

DLYDLGEFNQ KGTVRTKYGT KAQYLQAIQA AHAAGMQVYA DVVFDHKGGA DGTEWVDAVE

VNPSDRNQEI SGTYQIQAWT KFDFPGRGNT YSSFKWRWYH FDGVDWDESR KLSRIYKFRG IGKAWDWEVD TENGNYDYLM YADLDMDHPE VVTELKNWGK WYVNTTNIDG FRLDAVKHIK

FQFFPDWLSY VRSQTGKPLF TVGEYWSYDI NKLHNYITKT NGTMSLFDAP LHNKFYTASK

SGGAFDMRTL MTNTLMKDQP TLAVTFVDNH DTEPGQALQS WVDPWFKPLA YAFILTRQEG

YPCVFYGDYY GIPQYNIPSL KSKIDPLLIA RRDYAYGTQH DYLDHSDIIG WTREGVTEKP

GSGLAALITD GPGGSKWMYV GKQHAGKVFY DLTGNRSDTV TINSDGWGEF KVNGGSVSVW VPRKTT

[092] SEQ ID NO: 23 (coding sequence for mature AmyS) gccgcaccgt ttaacggtac catgatgcag tattttgaat ggtacttgcc ggatgatggc acgttatgga ccaaagtggc caatgaagcc aacaacttat ccagccttgg catcaccgct ctttggctgc cgcccgctta caaaggaaca agccgcagcg acgtagggta cggagtatac gacttgtatg acctcggcga attcaatcaa aaagggaccg tccgcacaaa atatggaaca aaagctcaat atcttcaagc cattcaagcc gcccacgccg ctggaatgca agtgtacgcc gatgtcgtgt tcgaccataa aggcggcgct gacggcacgg aatgggtgga cgccgtcgaa gtcaatccgt ccgaccgcaa ccaagaaatc tcgggcacct atcaaatcca agcatggacg aaatttgatt ttcccgggcg gggcaacacc tactccagct ttaagtggcg ctggtaccat tttgacggcg ttgactggga cgaaagccga aaattaagcc gcatttacaa attccgcggc atcggcaaag cgtgggattg ggaagtagac acggaaaacg gaaactatga ctacttaatg tatgccgacc ttgatatgga tcatcccgaa gtcgtgaccg agctgaaaaa ctgggggaaa tggtatgtca acacaacgaa cattgatggg ttccggcttg atgccgtcaa gcatattaag ttcagttttt ttcctgattg gttgtcgtat gtgcgttctc agactggcaa gccgctattt accgtcgggg aatattggag ctatgacatc aacaagttgc acaattacat tacgaaaaca aacggaacga tgtctttgtt tgatgccccg ttacacaaca aattttatac cgcttccaaa tcagggggcg catttgatat gcgcacgtta atgaccaata ctctcatgaa agatcaaccg acattggccg tcaccttcgt tgataatcat gacaccgaac ccggccaagc gctgcagtca tgggtcgacc catggttcaa accgttggct tacgccttta ttctaactcg gcaggaagga tacccgtgcg tcttttatgg tgactattat ggcattccac aatataacat tccttcgctg aaaagcaaaa tcgatccgct cctcatcgcg cgcagggatt atgcttacgg aacgcaacat gattatcttg atcactccga catcatcggg tggacaaggg aaggggtcac tgaaaaacca ggatccgggc tggccgcact gatcaccgat gggccgggag gaagcaaatg gatgtacgtt ggcaaacaac acgctggaaa agtgttctat gaccttaccg gcaaccggag tgacaccgtc accatcaaca gtgatggatg gggggaattc aaagtcaatg gcggttcggt ttcggtttgg gttcctagaa aaacgaccgt ttctaccatc gctcggccga tcacaacccg accgtggact ggtgaattcg tccgttggac cgaaccacgg ttggtggcat ggcct

Lu93] SEQ ID NO:24 (Satori F)

5 ' -CTCATCTTCTTGCTGCCTCATTCTGCAGCTTC-S ' [094] SEQ ID NO:25 (Satori R)

5 ' -TTATCCTTTACCTTGTCTCCAAGC-S '

DETAILED DESCRIPTION

I. Introduction

[095] The present composition and methods relate to variants of a parent α-amylase that exhibit an alteration in at least one of the following properties relative to said parent α-amylase: specific activity, substrate specificity, substrate binding, substrate cleavage, thermal stability, pH-dependent activity, pH-dependent stability, oxidative stability, Ca ²⁺ dependency, pi, and wash performance. The variants are suitable for starch conversion, ethanol production, laundry washing, dish washing, hard surface cleaning, and other industrial use. [096] Although numerous mutatutions are described, they have in the common the ability to improve the performance of parental α-amylases that share structural features in terms of amino acid sequence identity and three dimension structure. Several of these mutations have been found to be combinable with other mutations, which make them of particular value in designing variant α-amylases with preselected properties. Also described are positions that are either not amenable to mutation, in general, or not amenable to mutation and combination with other mutions. The identification of these positions is also important in designing variant α- amylases with preselected properties.

[097] Although studies performed in support of the present compositions and methods were performed primarily using a particular parental α-amylase from Geobacillus stearothermophilus, structurally-related α-amylases are likely to benefit from equivalent mutations. Accordingly, the present description provides a roadmap for modifying any of a large number of α-amylases to produce beneficial changes in perefomance characteristics and for identifying novel α-amylases likely to have desirable perefomance characteristic based on the presence of certain amino acid residues at specified positions. [098] These and other aspects and embodiments of the compositions and methods are described in more detail, below.

II. Definitions and nomenclature

[099] Prior to describing the present compositions and methods in more detail, various terminology, nomenclature, and general principles are set forth, below.

A. Definitions [0100] The following terms and phrases are defined for clarity. Terms and phrases that are not defined should be given theire ordinary meaning as used in the art. Reference is made to standard molecular biology references, such as Sambrook et ah, MOLECULAR CLONING: A LABORATORY MANUAL (2nd Ed., 1989); Kreigler, GENE TRANSFER AND EXPRESSION; A LABORATORY MANUAL (1990); Ausubel et al. (eds.) CURRENT PROTOCOLS IN MOLECULAR BIOLOGY ( 1994) ; Singleton, et al, DICTIONARY OF

MICROBIOLOGY AND MOLECULAR BIOLOGY, 2D ED., John Wiley and Sons, New York (1994); and Hale and Markham, THE HARPER COLLINS DICTIONARY OF BIOLOGY, Harper Perennial, NY (1991). [0101] As used herein, the term "starch" refers to any material comprised of the complex polysaccharide carbohydrates of plants, comprised of amylose and amylopectin with the formula (C ₆ Hioθ ₅ ) _x , wherein X can be any number. Exemplary sources of starch include but are not limited to grains, grasses, tubers, and roots, and more specifically wheat, barley, corn, rye, rice, sorghum, brans, cassava, millet, potato, sweet potato, and tapioca. [0102] As used herein, the term "alpha (α)-amylase" refers to enzymes that catalyze the hydrolysis of α-l,4-glucosidic linkages, e.g., E.C. class 3.2.1.1. These enzymes have also been described as effecting the exo or endohydrolysis of 1,4-α-D-glucosidic linkages in polysaccharides containing 1,4-α-linked D-glucose units. Another term used to describe these enzymes is "glycogenases." Exemplary enzymes include α-l,4-glucan 4-glucanohydrase glucanohydrolase. [0103] As used here, the term "recombinant," when used in reference to a cell, nucleic acid, protein or vector, indicates that the cell, nucleic acid, protein or vector, has been modified by the introduction of a heterologous nucleic acid or protein or the alteration of a native nucleic acid or protein, or that the cell is derived from a cell so modified. Thus, for example, recombinant cells express genes that are not found within the native (non-recombinant) form of the cell or express native genes that are otherwise abnormally expressed, under expressed or not expressed at all.

l_ulO4] As used herein, the terms "protein" and "polypeptide" are used interchangeably to refer to a contiguous chain of amino acid residue linked by peptide bonds. The conventional one- letter or three-letter code for amino acid residues is used.

[0105] As used herein, a "signal sequence" refers to a sequence of amino acid residues at the N- termus of a polypeptide, which facilitates the secretion of an extracellular polypeptide outside the cell. The mature form of the extracellular protein lacks the signal sequence, which is cleaved off during the secretion process.

[0106] As used herein, a "gene" refers to a DNA segment that is involved in producing a polypeptide and includes regions preceding and following the coding regions as well as intervening sequences (introns) between individual coding segments (exons). The name of a gene is generally italicized, while the name of a corresponding protein is generally not italicized and the first letter is capitalized.

[0107] As used herein, the terms "nucleic acid" and "polynucleotide" are used interchangeably to refers to a contiguous chain of nucleosides linked by phosphodiester or similar bonds, and" encompasses DNA, RNA, whether single- stranded, double-stranded, or partially double- stranded, as well as chemically modified DNA or RNA or synthetic derivatives, thereof. Unless other wise specified, the sequences of nucleic acids are present in a 5' to 3' direction. The skilled person will appreciate that because the genetic code is degenerate, more than one codon may encode a particular amino acid. [0108] As used herein, a "vector" refers to a polynucleotide sequence designed to introduce nucleic acids into one or more cell types. Vectors include cloning vectors, expression vectors, shuttle vectors, plasmids, phage particles, cassettes, and the like.

[0109] As used herein, an "expression vector" refers to a DNA construct comprising a DNA sequence that is operably linked to a suitable control sequence capable of effecting expression of the DNA in a suitable host. Such control sequences may include a promoter to effect transcription, an optional operator sequence to control transcription, a sequence encoding suitable ribosome binding sites on the mRNA, enhancers and sequences which control termination of transcription and translation. [0110] As used herein, a "promoter" is a regulatory sequence that is involved in binding RNA polymerase to initiate transcription of a gene. A promoter may be an inducible promoter or a constitutive promoter. An exemplary promoter is from the Trichoderma reesei cbhl gene, which is an inducible promoter.

Lulll] As used herein, the term "under transcriptional control" indicates that the transcription of a specified polynucleotide, usually a DNA sequence, depends on its being operably linked to a specified promoter and/or other element(s), which regulate its transcription. [0112] As used herein, the term "under translational control" indicates that the translation of a specified polynucleotide, usually a mRNA sequence, depends on its being operably linked to a specified element(s), which regulate its translation.

[0113] As used herein, the term "derived" encompasses the terms "originated from," "obtained from," "obtainable from," and "isolated from," and is used to indicate that a specified polypeptide, polynucleotide, expression vector, host cell, or the like, is a modified variant of a parental polypeptide, polynucleotide, expression vector, host cell, or the like.

[0114] As used herein, "operably-linked" means that the described components are in a relationship permitting them to function in their intended manner. For example, a regulatory sequence can be "operably-linked" to a coding sequence in such a way that expression of the coding sequence is achieved under conditions compatible with the regulatory sequence. [0115] The term "selective/selectable marker" refers to a gene capable of being expressed in a host cell that allows for ease of selection of those host cells using a media component or growth condition. Examples of selectable markers include but are not limited to gene that confer antibiotic/antimicrobial resistence (e.g., hygromycin, bleomycin, or chloramphenicol) and/or genes that confer a metabolic or nutritional advantage. [0116] As used herein, a polynucleotide or a polypeptide has a certain "percent/percentage sequence identity" (e.g., 80%, 85%, 90%, 91%, 92%, 93%, 94%, 95%, 96%, 97%, 98%, or 99%) with another sequence when the specified percentage of bases or amino acid residues are the same following alignment the sequences. Alignment and the percent homology or identity can be determined using any suitable software program known in the art, for example those described in CURRENT PROTOCOLS IN MOLECULAR BIOLOGY (Ausubel et al. (eds) (1987) Supplement 30, section 7.7.18). Preferred programs include the Vector NTI Advance™ 9.0 (Invitrogen Corp. Carlsbad, CA), GCG Pileup, FASTA (Pearson et al. (1988) Proc. Natl, Acad. Sci USA 85:2444-2448), and BLAST (BLAST Manual, Altschul et al., Natl Cent. Biotechnol. Inf., Natl Lib. Med. (NCIB NLM NIH), Bethesda, Md., and Altschul et al. (1997) NAR 25:3389-3402) programs. Another preferred alignment program is ALIGN Plus (Scientific and Educational Software, PA), preferably using default parameters. Another sequence software program that finds use is the TFASTA Data Searching Program available in the Sequence Software Package Version 6.0 (Genetics Computer Group, University of Wisconsin, Madison, WI).

I_ull7] As used herein, a "host strain" or "host cell" refers to an organism suitable for introducing an expression vector or DNA construct comprising a polynucleotide encoding a subject polypeptide. Host cells are preferably bacterial or fungal cells but may also be plant cells (e.g., protoplasts), insect cells, or mammalian cells. [0118] As used herein, the term "culturing" refers to growing a population of microbial cells under suitable conditions in liquid or solid medium. Culturing includes fermentative bioconversion of a starch substrate containing granular starch to an end-product (typically in a vessel or reactor).

[0119] As used herein, the term "fermentation" refers to the enzymatic and substantially anaerobic breakdown of organic substances by microorganisms to produce simpler organic compounds. While fermentation generally occurs under anaerobic conditions it is not intended that the term be solely limited to strict anaerobic conditions, as fermentation also occurs in the presence of oxygen.

[0120] As used herein, the term "contacting," with reference to an enzyme and its substrate, refers to the placing of the enzyme in sufficiently close proximity to the substrate to enable the enzymeto convert the substrate to an end-product (i.e., act on the substrate). Contacting can be brought about by mixing solutions or suspensions of enzymes and substrates.

[0121] As used herein, the term "enzymatic conversion" generally refers to the modification of a substrate by enzyme action, for example, the modification of a starch substrate by the action of an amylase, glucoamylase, or other enzyme.

[0122] As used herein, the term "saccharification" refers to enzymatic conversion of starch to glucose.

[0123] As used herein, the term "gelatinization" refers to solubilization of starch (e.g., raw or crystalline starch) by cooking to form a viscous suspension. [0124] As used herein, the term "liquefaction" refers to the stage in starch conversion in which gelatinized starch is hydrolyzed to lower molecular weight soluble dextrins.

[0125] As used herein, the term "degree of polymerization (DP)" refers to the number (n) of anhydroglucopyranose units in a given saccharide. Examples of DPI saccharides are monosaccharides, such as glucose and fructose. Examples of DP2 saccharides are disaccharides, such as maltose and sucrose. A DP>3 saccharide has a degree of polymerization greater than 3.

[0126] As used herein, the terms "end-product" or "desired end-product" refer to a molecule that is enzymatically derived from a substrate, such as starch.

[0127] As used herein, the term "dry solids content (ds)" refers to the total solids of a slurry expressed in terms of % on a dry weight basis (% wt/wt).

I_ul28] As used herein, the term "slurry" refers to an aqueous mixture containing insoluble solids.

[0129] As used herein, the term "residual starch" refers to the remaining starch (soluble or insoluble) in a starch composition after fermentation. [0130] As used herein, a "recycling step" refers to the recycling of mash components, which may include residual starch, enzymes, and/or microorganisms to affect or particupate in the fermentation of additional starch compositions.

[0131] As used herein, the term "mash" refers to a mixture of fermentable carbon molecules

(e.g., carbohydrates) in water, which may be used to produce a fermented product, such as an alcohol. The terms "beer" and "mash" may be used interchangeability.

[0132] As used herein, the term "stillage" refers to a mixture of non-fermented solids and water, which is the residue after removal of alcohol from a fermented mash.

[0133] As used herein, the terms "distillers dried grain (DDG)" and "distillers dried grain with solubles (DDGS)" refer to a useful by-product of grain fermentation. [0134] As used herein, an "ethanologenic microorganism" refers to a microorganism capable of converting a sugar or oligosaccharide to ethanol. Ethanologenic microorganisms are generally ethanologenic by virtue of their ability to express one or more enzymes that individually or together convert sugar to ethanol.

[0135] As used herein, the term "ethanol producer" or ethanol producing microorganism" refers to any organism or cell that is capable of producing ethanol from a hexose or pentose.

Generally, ethanol-producing cells contain an alcohol dehydrogenase and a pyruvate decarboxylase. Examples of ethanol producing microorganisms include fungal microorganisms such as yeast. Preferred yeast includes strains of Sacchromyces, particularly, S. cerevisiae.

[0136] As used herein, the term "heterologous," with reference to a polynucleotide or polypeptide, refers to a polynucleotide or polypeptide that does not naturally occur in a host cell.

The protein may be a commercially important industrial polypeptide, such as an enzyme. It is intended that the term encompasses polynucleotides and polypeptides that are (or are encoded by) naturally occurring genes, mutated genes, and/or synthetic genes.

[0137] As used herein, the term "endogenous," with reference to a polynucleotide or polypeptide, refers to a polynucleotide or polypeptide that occurs naturally in the host cell.

[0138] As used herein, the terms "recovered," "isolated," and "separated" refer to a compound, protein, cell, nucleic acid or amino acid that is removed from at least one component with which it is naturally associated.

I_ul39] As used herein, the terms "transformed," "stably transformed," and "transgenic," used in reference to a cell, means the cell includes a non-native (e.g., heterologous) nucleic acid sequence integrated into its genome or carried as an episomal plasmid that is maintained through multiple generations. [0140] As used herein, the term "expression" refers to the process by which a polypeptide is produced based on the nucleotide sequence of a gene. The process includes both transcription and translation.

[0141] As used herein, the term "introduced," in the context of inserting a nucleic acid sequence into a cell, refers to "transfection," "transformation," or "transduction," and includes reference to the incorporation of a nucleic acid sequence into a eukaryotic or prokaryotic cell wherein the nucleic acid sequence may be incorporated into the genome of the cell (e.g., chromosome, plasmid, plastid, or mitochondrial DNA), converted into an autonomous replicon, or transiently expressed (e.g., transfected mRNA). [0142] As used herein, the term "specific activity" refers to the number of moles of substrate that can be converted to product by an enzyme or enzyme preparation per unit time under specific conditions. Specific activity is generally expressed as units (U)/mg of protein. [0143] As used herein, the term "yield" refers to the amount of end-product produced using a specified method and specified reagents (including enzymes). The amount of end-product may be expressed in terms of mass, volume, concentration, or the like, and may include a reference to the amount of starting material (e.g., substrate), time, or other conditions.

[0144] As used herein, there term "performance index (PI)" refers to the ratio of performance of a variant enzyme to the parent or reference enzyme. Within this context, various futher terms and phrases are used to characterize the performance of variants: "up mutations" have a PI > 1; neutral mutations have a PI > 0.5; non-deleterious mutations have a PI > 0.05; deleterious mutations have a PI = 0.05; combinable mutations have a PI = 0.5 for at least one property, and >0.05 for all properties.

[0145] As used herein, "combinable mutations" are mutations that can be combined to deliver proteins with preselected performance indices (PI) for one or more desired properties (see above). [0146] As used herein, "ATCC" refers to the American Type Culture Collection located in Manassas, VA, USA.

[0147] As used herein, "NRRL" refers to the Agricultural Research Service Culture Collection, National Center for Agricultural Utilization Research (previously known as USDA Northern Regional Research Laboratory) in Peoria, IL, USA.

I_ul48] In general, numeric ranges are inclusive of the numbers defining the range. The singular articles "a," "an," and "the" include plural referents, unless the context clearly dictates otherwise. The headings are provided for ease of reading and should not be construed as confining decribed subject matter to a portion of the specification. All patents and publications, including all sequences disclosed within such patents and publications, are expressly incorporated by reference.

B. Nomenclature

[0149] The conventional one-letter and three-letter codes for amino acid residues are used unless otherwise specified. Variant polypeptides are described using the following nomenclature: original amino acid(s): position(s): substituted amino acid(s).

[0150] According to this nomenclature, for instance the substitution of serine by an alanine in position 242 is shown as:

Ser242Ala or S242A

[0151] A deletion of alanine in position 30 is shown as:

Ala30* or A30* or δA30

[0152] And an insertion of an additional amino acid residue, such as lysine, is shown as: Ala30AlaLys or A30AK

[0153] A deletion of a consecutive stretch of amino acid residues, such as amino acid residues 30-33, is indicated as (30-33)* or δ(A30-N33).

[0154] Where a polypeptide contains a "deletion" in comparison with other polypeptides (or a parent polypeptide) and an insertion is made in this position it is indicated as:

*36Asp or *36D, where the example represents for insertion of an aspartic acid in position 36.

[0155] Multiple mutations are separated by plus signs. For example, mutations at positions 30 and 34, substituting alanine and glutamic acid for asparagine and serine, respectively, are represented by:

Ala30Asp+Glu34Ser or A30N+E34S

[0156] When one or more alternative amino acid residues may be inserted in a given position it is indicated as

A30N,E or A30N or A30E

[0157] Furthermore, when a position suitable for modification is identified without any specific modification being suggested, it is to be understood that any amino acid residue may be substituted for the amino acid residue present in the position. For instance, when a modification of an alanine in position 30 is mentioned, but not specified, it is to be understood that the alanine may be deleted or substituted for any other amino acid, i.e., any one of:

R, N, D, A, C, Q, E, G, H, I, L, K, M, F, P, S, T, W, Y, V. [0158] Further, "A30X" means any one of the following substitutions:

A30R, A30N, A30D, A30C, A30Q, A30E, A30G, A30H, A30I, A30L, A30K, A30M, A30F, A30P, A30S, A30T, A30W, A30Y, or A30 V; which may also be presented as:

A30R,N,D,C,Q,E,G,H,I,L,K,M,F,P,S,T,W,Y,V.

[0159] If the parent enzyme used for the numbering already has the amino acid residue in question suggested for substitution in that position, the following nomenclature is used:

"X30N" or "X30N,V" in the case where for instance one or N or V is present in the wildtype.

[0160] Thus, it means that other corresponding parent enzymes are substituted to an "Asn" or "VaI" in position 30.

C. Characteristics of amino acid residues [0161] The following general information characteristic of amino acid residues are provided for reference.

[0162] Charged amino acids:

Asp, GIu, Arg, Lys, His

[0163] Negatively charged amino acids (with the most negative residue first):

Asp, GIu

[0164] Positively charged amino acids (with the most positive residue first): Arg, Lys, His

[0165] Neutral amino acids:

GIy, Ala, VaI, Leu, lie, Phe, Tyr, Trp, Met, Cys, Asn, GIn, Ser, Thr, Pro

[0166] Hydrophobic amino acid residues (with the most hydrophobic residue listed last): GIy, Ala, VaI, Pro, Met, Leu, lie, Tyr, Phe, Trp, [0167] Hydrophilic amino acids (with the most hydrophilic residue listed last): Thr, Ser, Cys, GIn, Asn

III. α-amylases for use in the present compositions and methods

[0168] The following paragraphs describe "Spezyme® Xtra-like" or "AmyS-like" α- amylases that can be modified and used according as described herein.

A. Homology among α-amylases [0169] Expereiments performed in support of the present compositions and methods have been performed using Geobacillus (formerly Bacillus) stearothermophilus α-amylase (i.e., AmyS), exemplified by SEQ ID NO: 2. A variant of this amylase is commercially available as SPEZYME® Xtra (Danisco US Inc, Genencor Division, Palo Alto, CA, USA). [0170] A number of α-amylases produced by Bacillus spp. are highly homologous (identical) on the amino acid level to AmyS, and the many of mutations described herein are expected to produce similar effects when made in these amylase, which are collectively referred to as "SPEZYME® Xtra-like" α-amylases or "AmyS-like" α-amylases. The identity of a number of known Bacillus α-amylases is summarized in Table A:

TABLE A. Percent identity

[0171] The B. licheniformis α-amylase (LAT) having the amino acid sequence shown in SEQ ID NO: 7 has been found to be about 81% homologous with the B. amyloliquefaciens α-amylase having the amino acid sequence shown in SEQ ID NO: 9, and about 65% homologous with the Geobacillus (formerly Bacillus) stearothermophilus α-amylase (BSG; AmyS) comprising the amino acid sequence shown in SEQ ID NO: 1. Further homologous α-amylases include SP690

and SP722 disclosed in WO 95/26397 and the #707 α-amylase derived from Bacillus sp., shown in SEQ ID NO: 6 and described by Tsukamoto et al. (1988) Biochemical and Biophysical Research Communications 151:25-31. The KSM AP1378 α-amylase (SEQ ID NO: 12) is disclosed in WO 97/00324 (from KAO Corporation). [0172] Still further homologous α-amylases include the α-amylase produced by the B. lichenformis strain described in EP 0 252 666. (ATCC 27811), and the α-amylases identified in WO 91/00353 and WO 94/18314. Other commercial SPEZYME® Xtra-like α-amylases are comprised in the products sold under the following tradenames: SPEZYME® AA and Ultraphlow (available from Danisco US Inc, Genencor Division), and KEISTASE™ (available from Daiwa) and LIQUEZYME® SC (SEQ ID NO: 15) available from Novozymes, DK).

Other related α-amylases include Termamyl® (SEQ ID NO: 8; Novozymes), STAINZYME™ (SEQ ID NO: 10; Novozymes), NATALASE™ (SEQ ID NO: 11; Novozymes), KAO KSM K38 (SEQ ID NO: 13), KAO KSM K36 (SEQ ID NO: 14), other α-amylases mentioned in the Table, and other α-amylases described herein. [0173] Because of the substantial homology found between these α-amylases, they are considered to belong to the same class of α-amylases and are encompassed by the present compositions and methods. While G. stearothermophilus α-amylase (SEQ ID NO: 2) is used as a starting point, corresponding positions in these and other α-amylases, e.g., the SP722, BLA, BAN, AA560, SP690, KSM AP1378, #707 and other Bacillus α-amylases are also expected to benefit from modifications to be described.

[0174] Accordingly, the terms SPEZYME® Xtra-like α-amylase or AmyS-like α-amylase are intended to include an α-amylase having the amino acid sequence of SEQ ID NOs: 1, 2, 6, 7, 8, 9, 10, 11, 12, 15, and 16. In some embodiments, SPEZYME® Xtra-like α-amylase or AmyS- like α-amylase also include α-amylases that exhibits substantial identity at the amino acid level to SEQ ID NO: 2, for example, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or even at least 99% homology (identity). In further embodiments, SPEZYME® Xtra-like α-amylase or AmyS-like α-amylase also include α- amylases that exhibits substantial identity at the amino acid level to one or more of SEQ ID NOs: 1, 2, 6, 7, 8, 9, 10, 11, 12, 15, and 16, for example, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or even at least 99% homology (identity). [0175] The homology of known or suspected α-amylases to a reference α-amylase may be determined by means of computer programs known in the art. Generally, a structural alignment

oetween SPEZYME® Xtra (SEQ ID NO: 2) and, e.g., another α-amylase may be used to identify equivalent/corresponding positions in other SPEZYME® Xtra-like α-amylases, which can be mutated as described herein to produce similar effects. One exemplary program is GAP, which is provided in the GCG program package (described above). In particular, Gap GCG v8 may be used with the default scoring matrix for identity and the following default parameters: GAP creation penalty of 5.0 and GAP extension penalty of 0.3, respectively for nucleic acidic sequence comparison, and GAP creation penalty of 3.0 and GAP extension penalty of 0.1, respectively, for protein sequence comparison. GAP uses the method of Needleman and Wunsch, (1970), J. MoI. Biol. 48:443-453, to make alignments and to calculate the identity. Other programs and methods are known in tha art.

[0176] Another method of obtaining structural alignments is to use the Pile Up programme from the GCG package using default values of gap penalties, i.e., a gap creation penalty of 3.0 and gap extension penalty of 0.1. Other structural alignment methods include the hydrophobic cluster analysis (Gaboriaud et al, (1987), FEBS LETTERS 224, pp. 149-155) and reverse threading (Huber, T; Torda, AE, PROTEIN SCIENCE Vol. 7, No. 1 pp. 142-149 (1998). [0177] SPEZYME® Xtra-like α-amylases or AmyS-like α-amylases further include polypeptides encoded by a DNA sequence that hybridizes to a DNA sequence encoding one or more of the aforementioned α-amylases, as exemplied by SEQ ID NOs: 9 (BAN), 5 (BSG; AmyS), 3 (SP722), 1 (SP690), 7 (LAT), and 11 (AA560) of WO 06/002643 and polynucleotides encoding the amino acid sequences of SEQ ID NOs: 1, 2, 6, 7, 8, 9, 10, 11, 12, 15 and 16. A nucleic acid is hybridizable to another nucleic acid sequence when a single stranded form of the nucleic acid can anneal to the other nucleic acid under appropriate conditions of temperature and solution ionic strength. Hybridization and washing conditions are well known in the art (see, e.g., Sambrook (1989) supra, particularly chapters 9 and 11). An oligonucleotide probe used in the characterization of a known or suspected SPEZYME® Xtra-like α-amylase above may suitably be prepared on the basis of the full or partial nucleotide or amino acid sequence of the α-amylase in question.

[0178] Suitable conditions for testing hybridization involve pre-soaking in 5X SSC and prehybridizing for 1 hour at 40 ⁰ C in a solution of 20% formamide, 5X Denhardt's solution, 50 mM sodium phosphate, pH 6.8, and 50 mg of denatured sonicated calf thymus DNA, followed by hybridization in the same solution supplemented with 100 mM ATP for 18 hours at 40 ⁰ C, followed by three times washing of the filter in 2X SSC, 0.2% SDS at 40 ⁰ C for 30 minutes (low stringency), preferred at 50 ⁰ C (medium stringency), more preferably at 65°C (high stringency), even more preferably at 75°C (very high stringency). More details about the hybridization

method can be found in Sambrook et ah, Molecular Cloning: A Laboratory Manual, 2nd Ed., Cold Spring Harbor, 1989. In some embodiments, stringent conditions correspond to a Tm of 65°C and 0.IxSSC, 0.1% SDS.

B. Parental α-amylases

[0179] Any of the aforemtioned SPEZYME® Xtra/AmyS-like α-amylases may serve as a parental α-amylase to be modified and used as described herein. The parental/parent α-amylase may also be referred to as a "backbone" or "template," and variant amylases may be derived, therefrom. In some embodiments, the parent α-amylase is derived from G. stearothermophilus. In a particular embodiment, the the parent α-amylase has the amino acid sequence of SEQ ID NO: 2. In other embodiments, the parental α-amylase has the amino acid sequence of SEQ ID NOs: 1, 6, 7, 8, 9, 10, 11, 12, 15, and 16, or exhibits substantial identity at the amino acid level to SEQ ID NOs: 1, 2, 6, 7, 8, 9, 10, 11, 12, 15, and/or 16, for example, at least 60%, at least 70%, at least 75%, at least 80%, at least 85%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98%, or even at least 99% homology (identity).

[0180] A parental α-amylase may also be a hybrid α-amylase, i.e., an α-amylase, which comprises a combination of partial amino acid sequences derived from at least two α-amylases, such as those described, above. In addition the hybrid α-amylase may include a portion of a SPEZYME® Xtra/AmyS-like α-amylase and portion of one or more other α-amylases of microbial (bacterial or fungal) and/or mammalian origin.

[0181] Thus, the parent hybrid α-amylase may comprise a combination of partial amino acid sequences deriving from at least two SPEZYME® Xtra-like α-amylases, or from at least one SPEZYME® Xtra-like and at least one non-SPEZYME® Xtra-like bacterial α-amylase, or from at least one SPEZYME® Xtra-like and at least one fungal α-amylase, and so forth. For instance, the parent α-amylase may comprise a C-terminal part of an α-amylase derived from a strain of B. licheniformis, and an N-terminal part of an α-amylase derived from a strain of G. stearothermophilus.

IV. Altered properties of α-amylase variants

[0182] The following section describes the relationship between mutations, which are present in the variant polypeptides described herein, and desirable alterations in properties (relative to those of a parent SPEZYME® Xtra-like α-amylase), which result therefrom.

[0183] In a first aspect a variant of a parent G. stearothermophilus α-amylase is provided, comprising an alteration at one or more positions (using SEQ ID NO: 1 or SEQ ID NO: 2 for the amino acid numbering) selected from the group of:

P17, D19, T21, N28, S51, G72, V74, A82, Q86, Q89, A93, G95, Q97, W115, D117, P123,

S124, D125, N127, 1130,G132, Q135, P145, G146, G148,S153,Y159, W166, S169, K171, W187, P209, N224, S242, G256, D269, N271, T278, N281, G302, A304, R308, T321, Q358, P378, S382, K383, T398, H405, T417, E418, P420, G421, P432, W437, G446, G454, S457, T459, T461, S464, G474, R483. wherein

(a) the alteration(s) are independently

(i) an insertion of an amino acid downstream of the amino acid which occupies the position, (ii) a deletion of the amino acid which occupies the position, or

(iii) a substitution of the amino acid which occupies the position with a different amino acid,

(b) the variant has α-amylase activity and (c) each position corresponds to a position of the amino add sequence of the parent G. stearothermophilus α-amylase having the amino acid sequence shown in SEQ ID NO: 1 or 2.

[0184] Specifically contemplated herein are S242A, S242Q, S242N and S242E, which may be combined with mutations at R179, G180, 1181, G182, and/or Kl 83, associated with calcium- sodium binding, and/or a mutations at P245 in the middle of an α-helix. [0185] Corresponding positions in other parent SPEZYME® Xtra-like α-amylases can be found by alignment as described above and shown in the alignment in Figure 4.

Stability

[0186] In the context of the variants described herein, mutations (including amino acid substitutions and deletion) of importance with respect to achieving altered stability, in particular improved stability (i.e., higher or lower), at especially high temperatures (i.e., 70-120 ⁰ C) and/or

extreme pH (i.e. , low or high pH, i.e, pH 4-6 or pH 8-11, respectively), in particular at free (i.e. , unbound, therefore in solution) calcium concentrations below 60 ppm, include any of the mutations listed in the "Altered Properties" section. The stability may be determined as described in the "Methods" section below. [0187] Exemplary mutations in SPEZYME® Extra and related α-amylases that increase stability include:

(a) a substitution that introduces one or more of the amino acid residues: 74A, 115L, 124K, 124R, 132A, 132C, 135A, 145A, 146A, 148A, 148N, 159A, 159C, 159D, 159E, 159F, 159G, 159H, 159K, 159L, 159N, 159R, 159S, 159T, 159V, 169A, 169L, 169M, 169Y, 179A, 181A, 181C, 181D, 181E, 181L, 181P, 181Q, 181V, 181Y, 242A, 242D, 242E, 242Q, 261L, 271A, 271V, 278A, 278H, 278K, 278N, 278R, 281A, 281L, 281M, 302D, 302M, 304D, 304E, 304M, 321A, 321H, 321Q, 321R, 333Q, 378D, 378N, 378R, 382D, 398A, 418A, 418M, 418N, 420A, 421R, 432A, 432D, 432L, 432M, 432N, 432Q, 432R, 432Y, 437D, 437G, 437H, 437L, 437M, 437Y, 446A, 446Y, 454A, 464Q, 464Y, 474A, 474E, 474K, 474L, 474M, 474N, 474P, 474Q, 474R, 474s, and 474V, or

(b) a substitution that introduces one or more of the amino acid residues: 61, 6N, 6Q, 6T, 6V, 14T, 16F, 25A, 25C, 25G, 25Q, 27M, 36Q, 36S, 39G, 39V, 501, 50L, 50M, 50N, 50Q, 52S, 53T, 67N, 67S, 80D, 801, 9OE, 133P, 133V, 137M, 137S, 141E, 1411, 141L, 141M, 141Q, 141R, 141S, 141V, 150E, 1511, 152G, 155S, 155Y, 168W, 173T, 188P, 193F, 193K, 193L, 193Y, 213L, 213M, 213V, 217Q, 220P, 220Q, 220R, 220S, 220V, 2211, 221S, 249E, 250F, 2501, 250M, 252L, 253Y, 254E, 254F, 254T, 254V, 255F, 255K, 255W, 257L, 257M, 257S, 257V, 258D, 258G, 258H, 258K, 258Q, 258T, 258V, 268F, 274W, 283M, 283N, 283V, 285E, 285Q, 293G, 293K, 294W, 301F, 3011, 301P, 301R, 301T, 301W, 309D, 309V, 312H, 312S, 312V, 312Y, 313G, 313H, 3131, 313L, 313S, 313V, 318T, 338A, 338C, 338G, 338M, 338T, 339K, 339T, 339V, 340A, 340M, 340Q, 340T, 343C, 3431, 343P, 343R, 343Y, 3451, 345Q, 3691, 369T, 370G, 375T, 385T, 386K, 394L, 394V, 400A, 400N, 400V, 402H, 4021, 402T, 402V, 402W, 403A, 403E, 403G, 403Q, 403R, 403T, 403V, 404C, 404E, 404G, 4041, 404V, 419A, 419C, 419M, 419T, 422E, 422G, 433A, 433H, 4331, 433K, 433L, 433M, 433V, 433Y, 442A, 442G, 442N, 442R, 442S, 442T, 442V, 442W, 442Y, 445G, 4451, 445N, 445T, 445V, 445W, 4471, 447N, 447Q, 447W, 447Y, 448C, 448F, 448G, 448H, 4481, 448N, 448Y, 450C, 450H, 450M, 450N, 450R, 450S, 450T, 450W, 455G, 4551, 455P, 455V, 463A, 463M, 463S, 463T, 463V, 463W, 465G, 4651, 465K, 465N, 465T, 465V, 469D, 469W, 469Y, 4711, 471V, 473G, 473Y, 476A, 476G, 476L, 476M, 476N, and 476T

^a ²⁺ Stability

[0188] Altered Ca ²⁺ stability means the stability of the enzyme under Ca ²⁺ depletion has been improved, i.e., higher or lower stability. In the context of the presently described variants, mutations (including amino acid substitutions and deletions) of importance with respect to achieving altered Ca ⁺ stability, in particular improved Ca ⁺ stability, i.e., higher or lower stability, at especially high pH (i.e., pH 8-10.5) include any of the mutations listed in the in "Altered Properties" section.

Specific Activity and or increased expression

[0189] In a further aspect, important mutations (including amino acid substitutions and deletions) with respect to obtaining variants exhibiting altered specific activity, in particular increased or decreased specific activity, especially at temperatures from 10-60 ⁰ C, preferably 20- 50 ⁰ C, especially 30-40 ⁰ C, include any of the mutations listed in the in "Altered properties" section. The specific activity may be determined as described in the "Methods" section below. In some cases, the mutations increase expression rather than or in addition to increasing specific activity. Exemplary mutations are as follows:

(a) a substitution that introduces one or more of the amino acid residues selected from the group consisting of 124N, 125A, 125K, 125N, 130A, 130S, 159A, 159D, 159E, 159G, 159H, 159K, 159L, 159N, 159R, 159S, 159T, 166F, 166G, 166H, 166S, 166Y, 169L, 179A, 179P, 180A, 180D, 180H, 180K, 180L, 180N, 180T, 180V, 180Y, 181A, 181D, 181E, 181G, 181P, 181R, 181S, 181V, 187A, 187C, 187K, 187N, 187P, 187Q, 187R, 187S, 242H, 242N, 278H, 278K, 278N, 278R, 281M, 302D, 304M, 304Y, 321H, 321Q, 321R, 333Q, 432Q, 437Y, 446A, 474Q, and 474S, or (b) a substitution that introduces one or more of the amino acid residues selected from the group consisting of 6A, 6D, 6E, 6H, 61, 6K, 6L, 6M, 6N, 6P, 6Q, 6R, 6S, 6T, 6V, 6W, 6Y, 13K, 14F, 14T, 14Y, 15A, 15D, 15E, 015G, 15H, 15K, 15N, 15P, 15Q, 15R, 15S, 15T, 15W, 16A, 16E, 16G, 16H, 16K, 16N, 16P, 16Q, 16R, 16T, 25C, 39D, 39E, 39N, 39Q, 81Y, 121P, 139D, 139H, 139R, 139Y, 177A, 188D, 191H, 191K, 192A, 192D, 192G, 192N, 192P, 192Q, 192S, 192T, 192V, 192Y, 196A, 196C, 196D, 196E, 196F, 196H, 1961, 196K, 196P, 196R, 196S, 196T, 196V, 201A, 201E, 201G, 201H, 201M, 202H, 216E, 216G, 216H, 216M, 216Q, 216R, 216S, 216T, 216Y, 221A, 221D, 221F, 2211, 221L, 221M, 221N, 221R, 221S, 221V, 22 IY, 237G, 240G, 240N, 240P, 240Q, 240R, 240T, 246R, 250A, 250D, 250E, 250F, 250G, 2501, 250K, 250L, 250M, 250N, 250Q, 250R, 250S, 250W, 252K, 268A, 268D, 268E, 268G,

zo8H, 268K, 268N, 268P, 268Q, 268R, 268S, 274A, 274D, 274G, 2741, 274K, 274L, 274N, 274Q, 274R, 274S, 274T, 275K, 285Q, 285Y, 293K, 293R, 318A, 318F, 318G, 3181, 318K, 318L, 318M, 318R, 318S, 318T, 318V, 318Y, 319C, 319D, 319H, 3191, 319K, 319R, 319Y, 320K, 320R, 320T, 338A, 338G, 3381, 338M, 338P, 338S, 338V, 339G, 339P, 340A, 340D, 340E, 340H, 340K, 340N, 340Q, 345E, 363D, 363E, 363M, 363N, 363Q, 363S, 366Q, 370A, 370D, 370E, 370H, 370K, 370N, 370Q, 370S, 375A, 375D, 375E, 375K, 375N, 375Q, 375R, 375S, 419A, 4191, 419M, 419P, 419S, 419V, 448Y, 452N, 452Q, 452R, 452S, 471R, and 471Y.

Oxidation Stability [0190] The described variants may have altered oxidation stability, in particular higher oxidation stability, in comparison to the parent α-amylase. Increased oxidation stability is advantageous in, e.g., detergent compositions and decreased oxidation stability may be advantageous in composition for starch liquefaction. Oxidation stability may be determined as described in the "Methods" section below. Altered pH Profile

[0191] Important positions and mutations with respect to obtaining variants with altered pH profile, in particular improved activity at especially high pH {i.e., pH 8-10.5) or low pH {i.e., pH 4-6) include mutations of amino residues located close to the active site residues. In some cases, the improved activity is observed, e.g., at pH<6, at pH<5, or at pH>9. [0192] Preferred specific mutations/substitutions are the ones listed above in the section

"Altered Properties" for the positions in question. Suitable assays are described in the "Methods" section below.

Wash Performance

[0193] Important positions and mutations with respect to obtaining variants with improved wash performance at especially high pH {i.e., pH 8.5-11) include the specific mutations/substitutions listed above in the section "Altered Properties" for the positions in question. The wash performance may be tested as described below in the "Methods" section.

Starch liquifaction

[0194] Some mutations have the effect of reducing the viscosity of a starch composition compared that observed using a "wild-type" α-amylase, such as SPEZYME® Extra. Exemplary mutations include a substitution that introduces one or more of the amino acid residues selected

rrom the group consisting of I181A, I181P, I181C, I181E, I181Y, S242A, S242E, S242Q, G132A, N193Y, and E188P.

Other Mutations in Variants

[0195] In some embodiments, the present variants include one or more modifications in addition to those outlined above. For example, it may be advantageous that one or more proline residues is replaced with a non-proline residue. Exemplary non-proline residues include alanine, glycine, serine, threonine, valine, and leucine. Similarly, it may be advantageous to replace one or more cysteine residues with a non-cysteine residue. Exemplary non-cysteine residues include serine, alanine, threonine, glycine, valine, and leucine. [0196] Furthermore, it may be advantageous to introduce mutations at one or more of the following positions (using SEQ ID NO: 7 for the numbering): M15, V128, Al Il, H133, W138, T149, M197, N188, A209, A210, H405, T412, in particular the following single, double or triple or multi mutations:

M15X, in particular M15T,L; V128X, in particular V128E;

H133X, in particular H133Y; N188X, in particular N188S,T,P; M197X, in particular M197T,L; A209X, in particular A209V; M197T/W138F; M197T/138Y; M15T/H133Y/N188S;

M15N128E/H133Y/N188S; E119C/S130C; D124C/R127C; H133Y/T149I; G475R, H133Y/S187D; H133Y/A209V.

[0197] In the case of the parent α-amylase having the amino acid sequence shown in SEQ ID NO: 7, relevant amino acid residues which may be deleted or substituted with a view to improving the oxidation stability include the single cysteine residue (C363) and the methionine residues located in positions M8, M9, M96, M200, M206, M284, M307, M311, M316 and M438 in SEQ ID NO: 2.

[0198] With respect to increasing the thermal stability of an α-amylase variant relative to its parent α-amylase, it appears to be particularly desirable to delete at least one, and preferably two or even three, of the following amino acid residues in the amino acid sequence shown in SEQ ID NO: 2 are F178, R179, G180, 1181, G182 and K183. Particularly valuable pairwise deletions of this type are R179*+G180*; and I181*+G182* (SEQ ID NO. 16 or 15, respectively) (or

equivalents of these pairwise deletions in another α-amylase meeting the requirements of a parent α-amylase in the context of the present disclosure).

[0199] Other mutations of interest include N193F and V416G, as exemplified in the amino acid sequence shown as SEQ ID NO: 2.

V. Methods of preparing α-amylase variants

[0200] Several methods for introducing mutations into genes are known in the art. After a brief discussion of the cloning of α-amylase-encoding DNA sequences, methods for generating mutations at specific sites within the α-amylase-encoding sequence will be discussed.

A. Cloning and Expression of nucleic acids encoding an α-amylase [0201] The DNA sequence encoding a parent α-amylase may be isolated from any cell or microorganism producing the α-amylase in question, using various methods well known in the art. First, a genomic DNA and/or cDNA library should be constructed using chromosomal DNA or messenger RNA from the organism that produces the α-amylase to be studied. Then, if the amino acid sequence of the α-amylase is known, homologous, labelled oligonucleotide probes may be synthesized and used to identify α-amylase-encoding clones from a genomic library prepared from the organism in question. Alternatively, a labelled oligonucleotide probe containing sequences homologous to a known α-amylase gene could be used as a probe to identify α-amylase-encoding clones, using hybridization and washing conditions of lower stringency. [0202] Another method for identifying α-amylase-encoding clones would involve inserting fragments of genomic DNA into an expression vector, such as a plasmid, transforming α- amylase-negative bacteria with the resulting genomic DNA library, and then plating the transformed bacteria onto agar containing a substrate for α-amylase, thereby allowing clones expressing the α-amylase to be identified. [0203] Alternatively, the DNA sequence encoding the enzyme may be prepared synthetically by established standard methods, e.g. the phosphoamidite method described by S. L. Beaucage and M. H. Caruthers (1981) or the method described by Matthes et at. (1984). In the phosphoamidite method, oligonucleotides are synthesized, e.g. in an automatic DNA synthesizer, purified, annealed, ligated and cloned in appropriate vectors. [0204] Finally, the DNA sequence may be of mixed genomic and synthetic origin, mixed synthetic and cDNA origin or mixed genomic and cDNA origin, prepared by ligating fragments of synthetic, genomic or cDNA origin (as appropriate, the fragments corresponding to various

parts of the entire DNA sequence), in accordance with standard techniques. The DNA sequence may also be prepared by polymerase chain reaction (PCR) using specific primers, for instance as described in U.S. Pat. No. 4,683,202.

B. Site-directed mutagenesis [0205] Once an α-amylase-encoding DNA sequence has been isolated, and desirable sites for mutation identified, mutations may be introduced using synthetic oligonucleotides. These oligonucleotides contain nucleotide sequences flanking the desired mutation sites; mutant nucleotides are inserted during oligonucleotide synthesis. In a specific method, a single- stranded gap of DNA, bridging the α-amylase-encoding sequence, is created in a vector carrying the α- amylase gene. Then the synthetic nucleotide, bearing the desired mutation, is annealed to a homologous portion of the single-stranded DNA. The remaining gap is then filled in with DNA polymerase I (Klenow fragment) and the construct is ligated using T4 ligase. [0206] Another method of introducing mutations into α-amylase-encoding DNA sequences involves the 3 -step generation of a PCR fragment containing the desired mutation introduced by using a chemically synthesized DNA strand as one of the primers in the PCR reactions. From the PCR-generated fragment, a DNA fragment carrying the mutation may be isolated by cleavage with restriction endonucleases and reinserted into an expression plasmid. [0207] Alternative methods for providing variants include gene shuffling, e.g., as described in WO 95/22625 (from Affymax Technologies N. V.) or in WO 96/00343 (from Novo Nordisk A/S), or other corresponding techniques resulting in a hybrid enzyme comprising the mutation(s), e.g., substitution(s) and/or deletion(s), in question.

C. Expression of α-amylase variants

[0208] A DNA sequence encoding a variant produced by methods described above, or by alternative methods, can be expressed using an expression vector, which typically includes control sequences encoding a promoter, operator, ribosome binding site, translation initiation signal, and, optionally, a repressor gene or various activator genes.

[0209] The recombinant expression vector carrying the DNA sequence encoding an α- amylase variant may be any vector, which may conveniently be subjected to recombinant DNA procedures, and the choice of vector will often depend on the host cell into which it is to be introduced. Thus, the vector may be an autonomously replicating vector, i.e., a vector which exists as an extrachromosomal entity, the replication of which is independent of chromosomal replication, e.g., a plasmid, a bacteriophage or an extrachromosomal element, minichromosome

or an artificial chromosome. Alternatively, the vector may be one which, when introduced into a host cell, is integrated into the host cell genome and replicated together with the chromosome(s) into which it has been integrated.

[0210] The DNA sequence should be operably connected to a suitable promoter sequence. The promoter may be any DNA sequence, which shows transcriptional activity in the host cell of choice and may be derived from genes encoding proteins either homologous or heterologous to the host cell. Examples of suitable promoters for directing the transcription of the DNA sequence encoding an α-amylase variant, especially in a bacterial host, are the promoter of the lac operon of E. coli, the Streptomyces coelicolor agarase gene dag A promoters, the promoters of the Bacillus licheniformis α-amylase gene (amyL), the promoters of the G. stearothermophilus maltogenic amylase gene (amyM), the promoters of the B. amyloliquefaciens α-amylase (amyQ), the promoters of the B. subtilis xylA and xylB genes etc. For transcription in a fungal host, examples of useful promoters are those derived from the gene encoding A. oryzae TAKA amylase, Rhizomucor miehei aspartic proteinase, A. niger neutral α-amylase, A. niger acid stable α-amylase, A. niger glucoamylase, Rhizomucor miehei lipase, A. oryzae alkaline protease, A. oryzae triose phosphate isomerase or A. nidulans acetamidase. [0211] The expression vector may also comprise a suitable transcription terminator and, in eukaryotes, polyadenylation sequences operably connected to the DNA sequence encoding an α- amylase variant. Termination and polyadenylation sequences may suitably be derived from the same sources as the promoter.

[0212] The vector may further comprise a DNA sequence enabling the vector to replicate in the host cell in question. Examples of such sequences are the origins of replication of plasmids pUC19, pACYC177, pUBHO, pE194, pAMBl and pIJ702. [0213] The vector may also comprise a selectable marker, e.g. a gene the product of which complements a defect in the host cell, such as the dal genes from B. subtilis or B. licheniformis, or one which confers antibiotic resistance such as ampicillin, kanamycin, chloramphenicol or tetracyclin resistance. Furthermore, the vector may comprise Aspergillus selection markers such as amdS, argB, niaD and sC, a marker giving rise to hygromycin resistance, or the selection may be accomplished by co-transformation, e.g., as described in WO 91/17243. [0214] While intracellular expression may be advantageous in some respects, e.g., when using certain bacteria as host cells, it is generally preferred that the expression is extracellular. In general, the Bacillus α-amylases mentioned herein comprise a preregion permitting secretion of the expressed protease into the culture medium. If desirable, this preregion may be replaced

oy a different preregion or signal sequence, conveniently accomplished by substitution of the DNA sequences encoding the respective preregions.

[0215] The procedures used to ligate the DNA construct encoding an α-amylase variant, the promoter, terminator and other elements, respectively, and to insert them into suitable vectors containing the information necessary for replication, are well known to persons skilled in the art (e.g., Sambrook et ah, Molecular Cloning: A Laboratory Manual, 2nd Ed., Cold Spring Harbor, 1989).

[0216] The cell comprising a DNA construct or an expression vector is advantageously used as a host cell in the recombinant production of an α-amylase variant. The cell may be transformed with the DNA construct encoding the variant, conveniently by integrating the DNA construct (in one or more copies) in the host chromosome. This integration is generally considered to be an advantage as the DNA sequence is more likely to be stably maintained in the cell. Integration of the DNA constructs into the host chromosome may be performed according to conventional methods, e.g., by homologous or heterologous recombination. Alternatively, the cell may be transformed with an expression vector as described above in connection with the different types of host cells.

[0217] The cell may be a cell of a higher organism such as a mammal or an insect, but is preferably a microbial cell, e.g., a bacterial or a fungal (including yeast) cell. [0218] Examples of suitable bacteria are Gram-positive bacteria such as Bacillus subtilis, Bacillus licheniformis, Bacillus lentus, Bacillus brevis, Geobacillus stearothermophilus, Bacillus alkalophilus, Bacillus amyloliquefaciens, Bacillus coagulans, Bacillus circulans, Bacillus lautus, Bacillus megaterium, Bacillus thuringiensis , or Streptomyces lividans or Streptomyces murinus, or gram-negative bacteria such as E. coli. The transformation of the bacteria may, for instance, be effected by protoplast transformation or by using competent cells in a manner known per se.

[0219] The yeast organism may favorably be selected from a species of Saccharomyces or Schizosaccharomyces, e.g. Saccharomyces cerevisiae. The filamentous fungus may advantageously belong to a species of Aspergillus, e.g., A. oryzae or A. niger. Fungal cells may be transformed by a process involving protoplast formation and transformation of the protoplasts followed by regeneration of the cell wall in a manner known per se. A suitable procedure for transformation of Aspergillus host cells is described in EP 238 023.

[0220] An aspect of the present compositions and methods relates producing an α-amylase variant by cultivating a host cell under conditions conducive to the production of the variant amylase and recovering the variant amylase from the cells and/or culture medium. The medium

used to cultivate the cells may be any conventional medium suitable for growing the host cell in question and obtaining expression of the α-amylase variant. Suitable media are available from commercial suppliers or may be prepared according to published recipes (e.g., as described in catalogues of the ATCC). [0221] The α-amylase variant secreted from the host cells may conveniently be recovered from the culture medium by well-known procedures, including separating the cells from the medium by centrifugation or filtration, and precipitating proteinaceous components of the medium by means of a salt such as ammonium sulphate, followed by the use of chromatographic procedures such as ion exchange chromatography, affinity chromatography, or the like.

VI. Industrial Applications

[0222] The present variant α-amylases possess valuable properties allowing for a variety of industrial applications. For example, the variants may be used for starch processesing/conversion, e.g., for starch liquefaction (see, e.g., U.S. Pat. No. 3,912,590, EP patent application nos. 252 730 and 63 909, WO 99/19467, and WO 96/28567 all references hereby incorporated by reference). The variants may further be useful in the production of sweeteners and ethanol (see, e.g., U.S. Pat. No. 5,231,017 hereby incorporated by reference), such as fuel, drinking and industrial ethanol, from starch or whole grains. The variants may further be useful for beer making or brewing. The variants may be in the form of compositions, which may further include, e.g., a glucoamylase, a pullulanase, and another α-amylase, in addition to suitable buffers, stabilizing agents, preservatives, and the like. [0223] The amylase variants are also useful in laundy and dishwashing and hard surface cleaning, as components of detergent compositions. The variants may also be useful for desizing of textiles, fabrics and garments (see, e.g., WO 95/21247, U.S. Pat. No. 4,643,736, EP 119,920 hereby incorporated by reference), and in pulp and paper production.

[0224] These and other uses of the present compositions and methods are described in more detail, below.

A. Grain processing and starch conversion applications

[0225] Grain processing and starch conversion applications are divided into two catagories, namely (1) general starch conversion, which covers the conversion of starch into, e.g., maltodextrins, dextrose syrup, and high fructose syrup, (2) ethanol production, and (3) bearmaking. Although many steps involved in these processes are the similar, they are

described separately. In some cases, the variant α-amylase is used in combination with a phytase (4). Compositions for performing these applications are also described (5).

1. General starch conversion

[0226] Conventional starch-conversion processes, such as liquefaction and saccharification processes are described, e.g., in U.S. Pat. No. 3,912,590 and EP patent publications Nos.

252,730 and 63,909, hereby incorporated by reference. Generally, the starch conversion process degrades starch to lower molecular weight carbohydrate components. In the case of converting starch into a sugar, the starch is depolymerized in a process involving of a pre-treatment step and two or three consecutive process steps, i.e., a liquefaction process, a saccharification process, and depending on the desired end product, and optional isomerization process. a. Pre-treatment of native/raw starch

[0227] Native/raw starch consists of microscopic granules, which are insoluble in water at room temperature. When an aqueous starch slurry is heated, the granules swell and eventually burst, dispersing the starch molecules into the solution. During this "gelatinization" process, there is a dramatic increase in viscosity. As the solids level is 30-40% in a typical industrial process, the starch has to be thinned or "liquefied" so that it can be handled. This reduction in viscosity is conventionally obtained by enzymatic degradation.

b. Liquefaction

[0228] During the liquefaction step, long-chained starch molecules are degraded into shorter branched and linear molecules (maltodextrins) by an α-amylase. The liquefaction process is generally carried out at about 105-110 ⁰ C for about 5 to 10 minutes followed by 1-2 hours at 95°C. The pH is typically between about 5.5 and 6.2. To ensure optimal enzyme stability under these conditions, 1 mM of calcium is typically added (40 ppm free calcium ions). After this treatment the liquefied starch will have a "dextrose equivalent" (DE) of 10-15.

c. Saccharification

[0229] After the liquefaction process, the maltodextrins are converted into dextrose by addition of a glucoamylase {e.g., OPTIDEX® L-400) and a debranching enzyme, such as an isoamylase (U.S. Pat. No. 4,335,208) or a pullulanase. Before this step the pH is reduced to a value below about 4.5, while maintaining the high temperature (above 95°C), to inactivate the liquefying α-amylase to reduce the formation of short oligosaccharides called "panose precursors" which cannot be hydrolyzed properly by the debranching enzyme. The temperature

is lowered to 60 ⁰ C, and glucoamylase and debranching enzyme are added. The saccharification process proceeds for 24-72 hours.

[0230] Normally, when denaturing the α-amylase after the liquefaction step, about 0.2-0.5% of the saccharification product is the branched trisaccharide Glc/?αl-6Glc/?αl-4Glc (panose) which cannot be degraded by a pullulanase. If active amylase from the liquefaction step is present during saccharification (i.e., no denaturing), this level can be as high as 1-2%, which is highly undesirable as it lowers the saccharification yield significantly. d. Isomerization

[0231] When the desired final sugar product is, e.g., high fructose syrup the dextrose syrup may be converted into fructose. After the saccharification process, the pH is increased to a value in the range of about 6-8, preferably pH 7.5, and the calcium is removed by ion exchange. The dextrose syrup is then converted into high fructose syrup using, e.g., an immmobilized glucose isomerase (such as GENSWEET® IGI-HF).

2. Ethanol Production [0232] In general alcohol production (ethanol) from whole grain can be separated into 4 main steps, i.e, (a) milling, (b) liquefaction, (c) saccharification, and (d) fermentation. Some of these steps are similar to those described, above.

a. Milling and slurry production

[0233] A starch-containin substrate, such as grain, corn, milo, or the like, is milled in order to open up the structure and allow for further processing. The two processes used are generally referred to as wet or dry milling. In dry milling, the whole kernel is milled and used in the remaining part of the process. Wet milling gives a very good separation of germ and meal (starch granules and protein) and is with a few exceptions applied at locations where there is a parallel production of syrups. [0234] The milled starch-containing material is be combined with water and recycled thin- stillage resulting in an aqueous slurry. The slurry will comprise between 15 to 55% ds w/w (e.g., 20 to 50%, 25 to 50%, 25 to 45%, 25 to 40%, 20 to 35% and 30-36% ds). The recycled thin-stillage (backset) is typically in the range of 10 to 70% v/v (e.g., 10 to 60%, 10 to 50%, 10 to 40%, 10 to 30%, 10 to 20%, 20 to 60%, 20 to 50%, 20 to 40% and also 20 to 30%). 25 to 40% ds is fairly common.

[0235] Once the milled starch-containing material is combined with water and backset, the pH is generally not adjusted in the slurry. Further, the pH is not adjusted after the addition of

pnytase (see below) and α amylase to the slurry. The pH of the slurry will typically be in the range of pH 4.5 to less than 6.0 (e.g., pH 4.5 to 5.8, pH 4.5 to 5.6, pH 4.8 to 5.8, pH 5.0 to 5.8, pH 5.0 to 5.4, pH 5.2 to 5.5 and pH 5.2 to 5.9). The pH of the slurry may be between pH 4.5 and 5.2 depending on the amount of thin stillage added to the slurry and the type of material comprising the thin stillage. For example, the pH of the thin stillage may be between pH 3.8 and pH 4.5. Table B illustrates the pH change that occurs with addition of increasing amounts of thin stillage to a whole ground corn slurry (32% ds) after stirring for 2 hours at 155 ⁰ F.

Table B. pH change that occurs with addition of increasing amounts of thin stillage

[0236] It should be mentioned that during ethanol production, acids can be added to lower the pH in the beer well to reduce the risk of microbial contamination prior to distillation. [0237] In some cases, phytase is added to the slurry. Phytases are described in more detail, below. In some cases, an α-amylase is added to the slurry. In some cases, a phytase and an α amylase are added to the slurry sequentially. In some cases, a phytase and an α-amylase are added simultaneously. In some cases, the slurry comprising the phytase and α-amylase are incubated (pretreated) for a period of 5 minutes to 8 hours (e.g., 5 minutes to 6 hours, 5 minutes to 4 hours 5 minutes to 2 hours, and 15 minutes to 4 hours). In other cases the slurry are incubated at a temperature in the range of 40 to 115°C, (e.g. 45 to 80 ⁰ C, 50 to 70 ⁰ C, 50 to 75°C, 60 to 110 ⁰ C, 60 to 95°C, 70 to 110 ⁰ C, 70 to 85°C and 77 to 86°C).

[0238] In some cases, the slurry is incubated at a temperature of 0 to 30 ⁰ C (e.g., 0 to 25°C, 0 to 20 ⁰ C, 0 to 15°C, 0 to 10 ⁰ C and 0 to 5°C) below the starch gelatinization temperature of the starch-containing material. In some cases, the temperature is below 68°C, below 65°C, below 62°C, below 60 ⁰ C, or even below 55 ⁰ C. In some embodiments, the temperature is above 45 ⁰ C, above 50 ⁰ C, above 55 ⁰ C, and even above 60 ⁰ C. Incubation of the slurry comprising a phytase and an α-amylase at a temperature below the starch gelatinization temperature may be referred to as a primary (1°) liquefaction.

I_u239] Currently, it is believed that commercially available microbial α-amylases used in the liquefaction process are not sufficiently stable to produce liquefied starch substrate from a dry mill process using whole ground grain at a temperature above about 80 ⁰ C at a pH less than pH 5.6. Generally, the stability of many commercially available α-amylases is reduced at a pH of less than about 4.0.

b. Liquefaction

[0240] In the liquefaction process, the starch granules are solubilized by hydrolysis to maltodextrins mostly of a DP higher than 4. The raw material can be milled whole grain or a side stream from starch processing. Milled and liquefied grain is also known as mash. The hydrolysis may be carried out by acid treatment or enzymatically by α-amylase. Acid hydrolysis is used on a limited basis.

[0241] Enzymatic liquefaction is typically carried out as a three-step hot slurry process. The slurry is heated to between 60-95 ⁰ C (preferably 77-86°C, 80-85 ⁰ C, and 83-85°C) and the enzyme(s) is (are) added. Then the slurry is jet-cooked at between 95-140 ⁰ C, preferably 105- 125°C, cooled to 60-95 ⁰ C and more enzyme(s) is (are) added to obtain the final hydrolysis. The liquefaction process is carried out at pH 4.0-6.5, typically at a pH between 5 and 6.

[0242] The slurry may be incubated with an α-amylase and, optionally, a phytase (discussed herein) and incubated for 5 minutes to 2 hours, at a temperature range of 60 to 75°C. In a further liquefaction step, the incubated or pretreated starch-containing material may be exposed to an increase in temperature such as 0 to 45°C above the starch gelatinization temperature of the starch-containing material (e.g., 70 ⁰ C to 120 ⁰ C, 70 ⁰ C to 110 ⁰ C, and 70 ⁰ C to 90 ⁰ C) for a period of time of 2 minutes to 6 hours (e.g., 2 minutes to 4 hrs, 90 minutes, 140 minutes and 90 to 140 minutes) at a pH of about 4.0 to 5.5 more preferably between 1 hour to 2 hours. The temperature can be increased by a conventional high temperature jet cooking system for a short period of time for example for 1 to 15 minutes. Then the starch maybe further hydrolyzed at a temperature ranging from 75°C to 95°C, (e.g., 80 ⁰ C to 90 ⁰ C and 80 ⁰ C to 85 ⁰ C) for a period of 15 to 150 minutes (e.g., 30 to 120 minutes). The pH may not be adjusted during these process steps and the pH of the liquefied mash is in the range of pH 4.0 to pH 5.8 (e.g. , pH 4.5 to 5.8, pH 4.8 to 5.4, and pH 5.0 to 5.2). In some embodiments, a second dose of thermostable α amylase will be added to the secondary liquefaction step, but in other embodiments there will not be an additional dosage of α-amylase.

I_u243] The incubation and liquefaction steps according to the invention may be followed by saccharification and fermentation steps.

c. Fermentation

[0244] The fermentable sugars obtained during the liquefaction process steps may be used to produce alcohol, particularly ethanol, via microbial fermentation. The organism used in fermentations will depend on the desired end-product.

[0245] Typically if ethanol is the desired end product yeast will be used as the fermenting organism. In some preferred embodiments, the ethanol-producing microorganism is a yeast and specifically Saccharomyces such as strains of S. cerevisiae (USP 4,316,956). A variety of S. cerevisiae are commercially available and these include but are not limited to FALI

(Fleischmann's Yeast), SUPERSTART (Alltech), FERMIOL (DSM Specialties), RED STAR (Lesaffre) and Angel alcohol yeast (Angel Yeast Company, China). The amount of starter yeast employed in the methods is an amount effective to produce a commercially significant amount of ethanol in a suitable amount of time, (e.g. to produce at least 10% ethanol from a substrate having between 25 - 40% DS in less than 72 hours). Yeast cells are generally supplied in amounts of 10 ⁴ to 10 ¹² , and preferably from 10 ⁷ to 10 ¹⁰ viable yeast count per ml of fermentation broth. The fermentation will include in addition to a fermenting microorganisms (e.g. yeast), nutrients, optionally additional enzymes, including but not limited to phytases. The use of yeast in fermentation is well known and reference is made to THE ALCOHOL TEXTBOOK, K. JACQUES ETAL. , EDS. 1999, NOTTINGHAM UNIVERSITY PRESS, UK. Yeast fermentation is usually performed for 24-96 hours, typically 35-60 hours. The temperature of fermentation is usually between 26-34°C, e.g., about 32°C, and the pH is bout 3-6, preferably around 4-5. [0246] By using appropriate fermenting microorganisms, other end products may be obtained, including without limitation, glycerol, 1,3 -propanediol, gluconate, 2-keto-D-gluconate, 2,5-diketo-D-gluconate, 2-keto-L-gulonic acid, succinic acid, lactic acid, amino acids and derivatives thereof. For example, when lactic acid is the desired end product, a Lactobacillus sp. (L. casei) may be used. When glycerol or 1,3 -propanediol are the desired end-products E.coli may be used. When 2-keto-D-gluconate, 2,5-diketo-D-gluconate, and 2-keto-L-gulonic acid are the desired end products, Pantoea citrea may be used.

d. Saccharification and SSF

[0247] Liquefied starch-containing material is saccharified in the presence of saccharifying enzymes such as glucoamylases. The saccharification process may last for 12 hours to 120

nours (e.g. 12 to 90 hours, 12 to 60 hours and 12 to 48 hours). However, it is common to perform a pre-saccharification step for about 30 minutes to 2 hours (e.g., 30 to 90 minutes) in a temperature range of 30 to 65 ⁰ C, typically above 50 ⁰ C and often around 60 ⁰ C, which is followed by a complete saccharification during fermentation. This latter step may be referred to as simultaneous saccharification and fermentation (SSF). SSF is common in ethanol production, where the saccharifying enzymes and fermenting organisms (e.g., yeast) are added together and then carried out at a temperature of 30 ⁰ C to 40 ⁰ C and at a pH between 4.2-4.8, preferably pH 4.5. [0248] Fermentable sugars (e.g., dextrins, monosaccharides, particularly glucose) are produced from enzymatic saccarification. These fermentable sugars may be further purified and/or converted to useful sugar products. In addition the sugars may be used as a fermentation feedstock in a microbial fermentation process for producing end-products, such as alcohol (e.g., ethanol and butanol), organic acids (e.g., succinic acid and lactic acid), sugar alcohols (e.g., glycerol), ascorbic acid intermediates (e.g., gluconate, 2-keto-D-gluconate, 2,5-diketo-D- gluconate, and 2-keto-L-gulonic acid), amino acids (e.g., lysine), proteins (e.g., antibodies and fragment thereof).

e. Distillation

[0249] Optionally, following fermentation, alcohol (e.g., ethanol) may be recovered by distillation. The yield of ethanol is typically at least 8%, at least 10%, at least 12%, at least 14%, at least 15%, at least 16%, at least 17%, at least 18% (v/v), and is some cases, at least 19%, at least 20%, at least 21%, at least 22%, and even at least 23 % (v/v). The ethanol obtained may be used as, for example, fuel ethanol, drinking ethanol, i.e., potable neutral spirits, or industrial ethanol.

f. By-products [0250] Left over from the fermentation process is the spent grain, which is typically used in animal feed either in liquid form or dried. The spent grain may take the form of so-called "fermentation co-products" such as distillers dried grains (DDG) and distiller's dried grain plus solubles (DDGS), which may also be used in animal feed.

3. Beer making

[0251] The present variant α-amylases may be useful in a beer-making process. Typically, the α-amylases are added during the mashing process, where their advantages, in terms of stability, specific activity, and the like, are realized as in the case of starch conversion.

4. Use of variant α-amylases in combination with a other enzymes

[0252] In all aspects of liquefaction, saccharification, SSF, and carbohydrate processing, generally, the present variant α-amylase polypeptides can be used in combination with one or more addition enzymes, for example, an additional α-amylase, a glucoamylase, an iso-amylase, a β-amylase, a maltogenic amylase, a protease, a lipase, a peroxidase, an esterase, an oxidase, a pectinase, a pectine lyase, a cutinase, a laccase, and/or a phytase. Many of these enzymes are described in more detail with respect to cleaning applications.

[0253] Phytases are enzymes capable of breaking down phytic acid (phytate) found in grains and oil seeds. Phytate, as well as intermediates in it degredation, are believed to destabilize or otherwise adversely affect α-amylases, thereby reducing their efficiency.

[0254] Phytases that can be used in combination with variant α-amylases are capable of hydrolyzing phytic acid under the defined conditions of the incubation and liquefaction steps. In some embodiments, the phytase is capable of liberating at least one inorganic phosphate from an inositol hexaphosphate (phytic acid). Phytases can be grouped according to their preference for a specific position of the phosphate ester group on the phytate molecule at which hydrolysis is initiated, (e.g., as 3-phytases (EC 3.1.3.8) or as 6-phytases (EC 3.1.3.26)). A typical example of phytase is myo-inositol-hexakiphosphate-3-phosphohydrolase.

[0255] Phytases can be obtained from microorganisms such as fungal and bacterial organisms. Some of these microorganisms include e.g. Aspergillus (e.g., A. niger, A. terreus, A. ficum and A. fumigatus), Myceliophthora (M. thermophila), Talaromyces (T. thermophilus) Trichoderma spp (T. reesei). and Thermomyces (WO 99/49740). Also phytases are available from Penicillium species, e.g., P. hordei (ATCC No. 22053), P. piceum (ATCC No. 10519), or P. brevi-compactum (ATCC No. 48944). See, for example USP 6,475,762. In addition, phytases are available from Bacillus (e.g., B. subtilis, Pseudomonas, Peniophora, E. coli, Citrobacter, Enterbacter and Buttiauxella (see WO2006/043178).

Lu256] Commercial phytases are available such as NATUPHOS® (BASF), RONOZYME® P (Novozymes A/S), PHZYME® (Danisco A/S, Diversa) and FINASE® (AB Enzymes). The method for determining microbial phytase activity and the definition of a phytase unit has been published by Engelen et al. (1994) /. AOAC Int. 11:160 - 764. The phytase may be a wild-type phytase, a variant or fragment thereof.

[0257] Exemplary phytases are derived from species of the bacterium Buttiauxiella. Buttiauxiella spp. includes B. agrestis, B. brennerae, B. ferragutiase, B. gaviniae, B. izardii, B. noackiae, and B. warmboldiae. Strains of Buttiauxella species are available from DSMZ, the German National Resource Center for Biological Material (Inhoffenstrabe 7B, 38124 Braunschweig, DE). Buttiauxella sp. strain P 1-29 deposited under accession number NCIMB 41248 is an example of a particularly useful strain from which a phytase may be obtained. The phytase may be BP- wild type, a variant thereof (such as BP-Il) described in WO 06/043178, or a variant as described in U.S. Patent Pub. No. US20080220498, filed March 6, 2007 (see, e.g., Table 1 and SEQ ID NO: 3). [0258] The phytase may also be the BP- 17 variant of Buttiauxiella phytase, having the amino acid sequence of SEQ ID NO: 19, shown below, or a phytase having at least 75%, at least 80%, at least 85%, at least 88%, at least 90%, at least 91%, at least 92%, at least 93%, at least 94%, at least 95%, at least 96%, at least 97%, at least 98% and even at least 99% sequence identity to the amino acid sequence set forth in SEQ ID NO: 19.

NDTPASGYQV EKVVILSRHG VRAPTKMTQT MRDVTPNTWP EWPVKLGYIT

PRGEHLISLM GGFYRQKFQQ QGILSQGSCP TPNSIYVWAD VDQRTLKTGE

AFLAGLAPQC GLTIHHQQNL EKADPLFHPV KAGTCSMDKT QVQQAVEKEA

QTPIDNLNQH YIPFLALMNT TLNFSTSAWC QKHSADKSCD LGLSMPSKLS IKDNGNKVAL DGAIGLSSTL AEIFLLEYAQ GMPQAAWGNI HSEQEWASLL

KLHNVQFDLM ARTPYIARHN GTPLLQAISN ALNPNATESK LPDISPDNKI

LFIAGHDTNI ANIAGMLNMR WTLPGQPDNT PPGGALVFER LADKSGKQYV

SVSMVYQTLE QLRSQTPLSL NQPAGSVQLK IPGCNDQTAE GYCPLSTFTR VVSQSVEPGC QLQ (SEQIDNO:19)

[0259] The amount (dosage) of phytase used in the incubation and/or liquefaction processes may be in the range of about 0.001 to 50 FTU/g ds, (e.g., in the range of about 0.01 to 25 FTU/g ds, about 0.01 to 15 FTU/g ds, about 0.01 to 10 FTU/g ds, about 0.05 to 15 FTU/g ds, and about 0.05 to 5.0 FTU/g.

5. Compositions for grain processing and starch conversion

l_u260] One aspect of the present compositions and methods is a composition comprising one or more of the variant α-amylases for use in starch conversion, including general starch conversion, alcohol fermentation, beer making, and the like. Such compositions may include buffers, salts, minerals, stabilizers, preservatives, antimicrobial agents, dyes, fragrances, and the like, selected to protect the variant α-amylase(s) from premature degredation (including proteolysis), to prolong storage, improve appearance, to color-code the composition, and the like.

[0261] The compositions may further include additional enzymes relating to starch conversion, including, e.g., glucoamylases and phytases. Particular a glucoamylases are Gl or G2 AMG from Aspegillis niger, which is described in Boel et al. (1984) EMBO J. 3 : 1097- 1102 or a variant, thereof, as described in WO 00/04136 or WO 01/04273), the AMG from Talaromyces emersonii, as described in WO 99/28448, or glucoamylase from Trichoderma reesei, as described in WO 06/060062.

B. Pulp and paper production [0262] The present variant α-amylases may also be used in the production of lignocellulosic materials, such as pulp, paper and cardboard, from starch reinforced waste paper and cardboard, especially where repulping occurs at pH above 7 and where the amylases facilitate the disintegration of the waste material through degradation of the reinforcing starch. The variant α- amylases are especially useful in a process for producing a papermaking pulp from starch-coated printed-paper. The process may be performed as described in WO 95/14807, comprising the steps of: (a) disintegrating the paper to produce a pulp, (b) treating with a starch-degrading enzyme before, during or after step (a), and (c) separating ink particles from the pulp after steps (a) and (b).

[0263] The α-amylases may also be useful where enzymatically modified starch is used in papermaking together with alkaline fillers such as calcium carbonate, kaolin and clays. With the present variant α-amylases, it is possible to modify the starch in the presence of the filler thus allowing for a simpler integrated process.

C. Desizing of textiles, fabrics and garments

[0264] The present variant α-amylases may also be useful in textile, fabric or garment desizing. In the textile processing industry, α-amylases are traditionally used as auxiliaries in the desizing process to facilitate the removal of starch-containing size, which has served as a

protective coating on weft yams during weaving. Complete removal of the size coating after weaving is important to ensure optimum results in the subsequent processes, in which the fabric is scoured, bleached and dyed. Enzymatic starch breakdown is preferred because it does not involve any harmful effect on the fiber material. [0265] To reduce processing cost and increase mill throughput, the desizing processing is sometimes combined with the scouring and bleaching steps. In such cases, non-enzymatic auxiliaries such as alkali or oxidation agents are used to break down the starch, because traditional α-amylases are not very compatible with high pH levels and bleaching agents. The non-enzymatic breakdown of the starch size leads to some fiber damage because of the rather aggressive chemicals used. Accordingly, it would be desirable to use variant α-amylases that offer improved performance in alkaline solutions. Such variants may be used alone or in combination with a cellulase when desizing cellulose-containing fabric or textile. [0266] Desizing and bleaching processes are well known in the art. For instance, such processes are described in WO 95/21247, U.S. Pat. No. 4,643,736, EP 119,920 hereby incorporated by reference. A current commercially available products for desizing include OPTISIZE® FLEX from Genencor.

D. Cleaning and detergent compositions

[0267] The present variant α-amylases may be added to, and thus become a component of, a detergent composition. The detergent composition may be formulated as a hand or machine - laundry detergent, including a laundry additive suitable for pretreatment of stained fabrics and a rinse-added fabric softener composition. The detergent composition may also be formulated for hand or machine-dishwashing operations, or for use in general household hard surface cleaning operations. In general the properties of the variant α-amylase should be compatible with the selected detergent in terms of its pH and other enzymatic and non-enzymatic ingredients. [0268] The detergent composition or additive may comprise one or more additional enzymes such as a protease, a lipase, a peroxidase, another amylolytic enzyme (e.g., another α-amylase), a glucoamylase, a maltogenic amylase, a CGTase and/or a cellulase mannanase (such as MANNASTAR™ from Danisco US Inc., Genencor Division)), a pectinase, a pectine lyase, a cutinase, and/or laccase, which are described in more detail, below: [0269] Proteases: Suitable proteases may be derived from any organism, and include chemically modified or engineered variants. The protease may be a serine protease or a metallo protease, preferably an alkaline microbial protease or a trypsin-like protease. Examples of alkaline proteases are subtilisins, especially those derived from Bacillus, e.g., subtilisin Novo,

subtilisin Carlsberg, subtilisin 309, subtilisin 147 and subtilisin 168 (described in WO 89/06279). Examples of trypsin- like pro-teases are trypsin (e.g. , of porcine or bovine origin) and the Fusarium protease described in WO 89/06270 and WO 94/25583. [0270] Examples of useful proteases are the variants described in WO98/23732, WO99/20770, WO 92/19729, WO 98/20115, WO 98/20116, and WO 98/34946, especially the variants with substitutions in one or more of the following positions: 27, 36, 57, 76, 87, 97, 101, 104, 120, 123, 167, 170, 194, 206, 218, 222, 224, 235 and 274.

[0271] Preferred commercially available protease enzymes include ALCALASE®, SAVINASE®, PRIMASE®, DURALASE®, ESPERASE®, and KANNASE® (from Novozymes A/S), MAXATASE®, MAXACAL, MAXAPEM®, PROPERASE®,

PURAFECT®, PURAFECT OXP®, FN2®, FN3®, FN4® (Genencor International Inc.). [0272] Lipases: Suitable lipases include those of bacterial or fungal origin, and include chemically modified or engineered variant. Examples of useful lipases include lipases from Humicola (synonym Thermomyces), e.g., from H. lanuginosa (T. lanuginosus) as described in EP 258 068 and EP 305 216 or from H. insolens as described in WO 96/13580, a Pseudomonas lipase, e.g., from P. alcaligenes or P. pseudoalcaligenes (EP 218 272), P. cepacia (EP 331 376), P. stutzeri (GB 1,372,034), P. fluorescens, Pseudomonas sp. strain SD 705 (WO 95/06720 and WO 96/27002), P. wisconsinensis (WO 96/12012), a Bacillus lipase, e.g., from B. subtilis (Dartois et al. (1993), Biochemica et Biophysica Acta, 1131, 253-360), B. stearothermophilus (JP 64/744992) or B. pumilus (WO 91/16422). Other examples are lipase variants such as those described in WO 92/05249, WO 94/01541, EP 407 225, EP 260 105, WO 95/35381, WO 96/00292, WO 95/30744, WO 94/25578, WO 95/14783, WO 95/22615, WO 97/04079 and WO 97/07202. Preferred commercially available lipase enzymes include LIPOLASE™ and LIPOLASE ULTRA™ (Novozymes A/S). [0273] Amylases: One or more additional amylases may also be included. Suitable amylases (α and/or β) include those of bacterial or fungal origin, and include chemically modified or engineered variants. Amylases include, for example, α-amylases obtained from Bacillus, e.g., a special strain of B. licheniformis, described in more detail in GB 1,296,839. Examples of useful α-amylases are the variants described in WO 94/18314, WO 96/39528, WO 94/02597, WO 94/18314, WO 96/23873, and WO 97/43424, especially the variants with substitutions in one or more of the following positions: 15, 23, 105, 106, 124, 128, 133, 154, 156, 181, 188, 190, 197, 202, 208, 209, 243, 264, 304, 305, 391, 408, and 444. Commercially available α-amylases are DURAMYL™, L1QUEZYME™ TERMAMY™, NATALASE™,

r JNGAMYL™ and BAN™ (Novozymes A/S), RAPID ASE™ and PURASTAR™ (from Genencor).

[0274] Celluloses: Suitable cellulases include those of bacterial or fungal origin. Chemically modified or protein engineered mutants are included. Suitable cellulases include cellulases from the genera Bacillus, Pseudomonas, Trichoderma, Humicola, Fusarium, Thielavia, Acremonium, e.g., the fungal cellulases produced from Humicola insolens, Myceliophthora thermophila and Fusarium oxysporum disclosed in U.S. Pat. No. 4,435,307, U.S. Pat. No. 5,648,263, U.S. Pat. No. 5,691,178, U.S. Pat. No. 5,776,757 and WO 89/09259. The Trichoderma reesei cellulases are disclosed in U.S. Pat. No. 4,689,297, U.S. Pat. No. 5,814,501, U.S. Pat. No. 5,324,649, WO 92/06221 and WO 92/06165. Bacillus cellulases are disclosed in U.S. Pat. No. 6,562,612. Commercially available cellulases include CELLUZYME®, and CAREZYME® (Novozymes A/S), CLAZINASE®, and PURADAX HA® (Genencor International Inc.), and KAC-500(B)® (Kao Corporation).

[0275] Peroxidases/Oxidases: Suitable peroxidases/oxidases include those of plant, bacterial or fungal origin, and include chemically modified or engineered variants. Examples of useful peroxidases include peroxidases from Coprinus, e.g., from C. cinereus, and variants thereof as those described in WO 93/24618, WO 95/10602, and WO 98/15257. Commercially available peroxidases include GUARDZYME® (Novozymes A/S). [0276] The detergent enzyme(s) may be included in a detergent composition by adding separate additives containing one or more enzymes, or by adding a combined additive comprising all of these enzymes. A detergent additive can be formulated as a liquid, a slurry, a bar, a tablet, a powder, a granule, a paste, etc. Exemplary detergent additive formulations are non-dusting granulates and stabilized liquids or slurries. A liquid detergent may be aqueous, typically containing up to 70% water and 0-30% organic solvent, or non-aqueous. [0277] Non-dusting granulates may be produced, e.g., as disclosed in U.S. Pat. Nos.

4,106,991 and 4,661,452, and may optionally be coated by methods known in the art. Examples of waxy coating materials are poly(ethylene oxide) products (polyethyleneglycol, PEG) with mean molar weights of 1000 to 20000; ethoxylated nonyl-phenols having from 16 to 50 ethylene oxide units; ethoxylated fatty alcohols in which the alcohol contains from 12 to 20 carbon atoms and in which there are 15 to 80 ethylene oxide units; fatty alcohols; fatty acids; and mono- and di- and triglycerides of fatty acids. Examples of film-forming coating materials suitable for application by fluid bed techniques are given in GB 1483591. Liquid enzyme preparations may, for instance, be stabilized by adding a polyol such as propylene glycol, a sugar or sugar alcohol,

iactic acid or boric acid according to established methods. Protected enzymes may be prepared according to the method disclosed in EP 238,216.

[0278] The detergent composition typically comprises one or more surfactants, which may be non-ionic (including semi-polar), anionic, cationic, and/or zwitterionic. The surfactants are typically present at a level of from 0.1% to 60% by weight. Exemplary detergent compositions include from about 1% to about 40% of an anionic surfactant such as linear alkylbenzenesulfonate, α-olefinsulfonate, alkyl sulfate (fatty alcohol sulfate), alcohol ethoxysulfate, secondary alkanesulfonate, α-sulfo fatty acid methyl ester, alkyl- or alkenylsuccinic acid or soap, and/or from about 0.2% to about 40% of a non-ionic surfactant such as alcohol ethoxylate, nonyl-phenol ethoxylate, alkylpolyglycoside, alkyldimethylamine- oxide, ethoxylated fatty acid monoethanol-amide, fatty acid monoethanolamide, polyhydroxy alkyl fatty acid amide, or N-acyl N-alkyl derivatives of glucosamine ("glucamides"). [0279] The detergent composition may include 0-65% detergent builder or complexing agent such as zeolite, diphosphate, tripho-sphate, phosphonate, carbonate, citrate, nitrilotriacetic acid, ethylenediaminetetraacetic acid, diethylenetri-aminepen-taacetic acid, alkyl- or alkenylsuccinic acid, soluble silicates or layered silicates (e.g. SKS-6 from Hoechst). The detergent composition may include one or more polymers, such as carboxymethylcellulose, poly(vinyl-pyrrolidone), poly (ethylene glycol), poly(vinyl alcohol), poly(vinylpyridine-N- oxide), poly(vinylimidazole), polycarboxylates such as polyacrylates, maleic/acrylic acid copolymers and lauryl methacrylate/acrylic acid co-polymers.

[0280] The detergent may contain a bleaching system, which may include a H ₂ O ₂ source such as perborate or percarbonate which may be combined with a peracid-forming bleach activator such as tetraacetylethylenediamine or nonanoyloxyben-zenesul-fonate. Alternatively, the bleaching system may comprise peroxyacids of, e.g., the amide, imide, or sulfone type. [0281] The enzyme(s) of the detergent composition may be stabilized using conventional stabilizing agents, e.g., a polyol such as propylene glycol or glycerol, a sugar or sugar alcohol, lactic acid, boric acid, or a boric acid derivative, e.g., an aromatic borate ester, or a phenyl boronic acid derivative such as 4-formylphenyl boronic acid, and the composition may be formulated as described in, e.g., WO 92/19709 and WO 92/19708. [0282] The detergent composition may also contain other conventional detergent composition ingredients, such as fabric conditioners, clays, foam boosters, suds suppressors, anti-corrosion agents, soil-suspending agents, anti-soil re-deposition agents, dyes, bactericides, optical brighteners, hydrotropes, tarnish inhibitors, or perfumes.

I_u283] The variant α-amylase should be present in an effective amount, which can readily be determined using the assays desribed, herein. As a starting point, it is contemplated that one (or more) variant α-amylases be added in an amount corresponding to 0.01-100 mg of enzyme protein per liter of wash liquor, and preferably about 0.1-1 mg of enzyme protein per liter of wash liquor. An exemplary amount is about 0.055 mg of enzyme protein per liter of wash liquor. [0284] Exemplary dish washing detergent compositions, include the following:

1) POWDER AUTOMATIC DISHWASHING COMPOSITION

Nonionic surfactant 0.4-2.5% Sodium metasilicate 0-20%

Sodium disilicate 3-20%

Sodium triphosphate 20-40%

Sodium carbonate 0-20%

Sodium perborate 2-9% Tetraacetyl ethylene diamine (TAED) 1-4%

Sodium sulphate 5-33%

Enzymes 0.0001-0.1%

2) POWDER AUTOMATIC DISHWASHING COMPOSITION Nonionic surfactant 1-2%

(e.g., alcohol ethoxylate)

Sodium disilicate 2-30%

Sodium carbonate 10-50%

Sodium phosphonate 0-5%

Trisodium citrate dihydrate 9-30%

Nitrilotrisodium acetate (NTA) 0-20%

Sodium perborate monohydrate 5-10%

Tetraacetyl ethylene diamine (TAED) 1-2%

Polyacrylate polymer 6-25%

(e.g., maleic acid/acrylic acid copolymer)

Enzymes 0.0001-0.1%

Perfume 0.1-0.5%

Water 5-10 %

3) POWDER AUTOMATIC DISHWASHING COMI

Nonionic surfactant 0.5-2.0%

Sodium disilicate 25-40%

Sodium citrate 30-55%

Sodium carbonate 0-29%

Sodium bicarbonate 0-20%

Sodium perborate monohydrate 0-15%

Tetraacetyl ethylene diamine (TAED) 0-6%

Maleic acid/acrylic acid copolymer 0-5%

Clay 1-3%

Polyamino acids 0-20%

Sodium polyacrylate 0-8%

enzymes 0.0001-0.1%

4) POWDER AUTOMATIC DISHWASHING COMI

Nonionic surfactant 1-2%

Zeolite MAP 15-42%

Sodium disilicate 30-34%

Sodium citrate 0-12%

Sodium carbonate 0-20%

Sodium perborate monohydrate 7-15%

Tetraacetyl ethylene 0-3% diamine (TAED) Polymer 0-4%

Maleic acid/acrylic acid copolymer 0-5%

Organic phosphonate 0-4%

Clay 1-2%

Enzymes 0.0001-0.1%

Sodium sulphate Balance

5) POWDER AUTOMATIC DISHWASHING COMI

Nonionic surfactant 1-7%

Sodium disilicate 18-30%

Trisodium citrate 10-24%

Sodium carbonate 12-20%

Monopersulphate 15-21%

Bleach stabilizer 0.1-2%

Maleic acid/acrylic acid copolymer 0-6%

Diethylene triamine pentaacetate, 0-2.5% pentasodium salt

Enzymes 0.0001-0.1%

Sodium sulphate, water Balance

6) POWDER AND LIQUID DISHWASHING COMPOSITION WITH CLEANING

SURFACTANT SYSTEM

Nonionic surfactant 0-1.5% Octadecyl dimethylamine N-oxide dihydrate 0-5%

80:20 wt. C18/C16 blend of octadecyl dimethylamine 0-4%

N-oxide dihydrate and hexadecyldimethyl amine N- oxide dihydrate

70:30 wt. C18/C16 blend of octadecyl bis 0-5% (hydroxyethyl)amine N-oxide anhydrous and hexadecyl bis

(hydroxy ethyl) amine N-oxide anhydrous

C ₁₃ -C ₁₅ alkyl ethoxysulfate with an average degree of 0-10% ethoxylation of 3 C ₁₂ -C ₁ 5 alkyl ethoxysulfate with an average degree of 0-5% ethoxylation of 3

C ₁ 3-C ₁ 5 ethoxylated alcohol with an average degree of 0-5% ethoxylation of 12

A blend of Ci ₂ -CiS ethoxylated alcohols with an 0-6.5% average degree of ethoxylation of 9

Ά blend of C ₁₃ -C ₁₅ ethoxylated alcohols with an 0-4% average degree of ethoxylation of 30

Sodium disilicate 0-33%

Sodium tripolyphosphate 0-46% Sodium citrate 0-28%

Citric acid 0-29%

Sodium carbonate 0-20%

Sodium perborate monohydrate 0-11.5%

Tetraacetyl ethylene diamine (TAED) 0-4% Maleic acid/acrylic acid copolymer 0-7.5%

Sodium sulphate 0-12.5%

Enzymes 0.0001-0.1%

7) NON- AQUEOUS LIQUID AUTOMATIC DISHWASHING COMPOSITION Liquid nonionic surfactant (e.g. alcohol ethoxylates) 2.0-10.0%

Alkali metal silicate 3.0-15.0%

Alkali metal phosphate 20.0-40.0%

Liquid carrier selected from higher 25.0-45.0% glycols, poly glycols, polyoxides, glycolethers Stabilizer (e.g. a partial ester of phosphoric acid and a 0.5-7.0% C16-C18 alkanol)

Foam suppressor (e.g. silicone) 0-1.5%

Enzymes 0.0001-0.1% 8) NON- AQUEOUS LIQUID DISHWASHING COMPOSITION

Liquid nonionic surfactant (e.g. alcohol ethoxylates) 2.0-10.0%

Sodium silicate 3.0-15.0%

Alkali metal carbonate 7.0-20.0%

Sodium citrate 0.0-1.5% Stabilizing system (e.g. mixtures of finely divided 0.5-7.0% silicone and low molecular weight dialkyl polyglycol ethers)

Low molecule weight polyacrylate polymer 5.0-15.0%

Clay gel thickener (e.g. bentonite) 0.0-10.0%

Hydroxypropyl cellulose polymer 0.0-0.6% Enzymes 0.0001-0.1%

Liquid carrier selected from higher lycols, polyglycols, Balance polyoxides and glycol ethers

9) THIXOTROPIC LIQUID AUTOMATIC DISHWASHING COMPOSITION C ₁₂ -C ₁₄ fatty acid 0-0.5%

Block co-polymer surfactant 1.5-15.0%

Sodium citrate 0-12%

Sodium tripolyphosphate 0-15%

Sodium carbonate 0-8% Aluminium tristearate 0-0.1%

Sodium cumene sulphonate 0-1.7%

Polyacrylate thickener 1.32-2.5%

Sodium polyacrylate 2.4-6.0%

Boric acid 0-4.0% Sodium formate 0-0.45%

calcium formate 0-0.2%

Sodium n-decydiphenyl oxide disulphonate 0-4.0%

Monoethanol amine (MEA) 0-1.86%

Sodium hydroxide (50%) 1.9-9.3%

1 ,2-Propanediol 0-9.4%

Enzymes 0.0001-0.1%

Suds suppressor, dye, perfumes, water Balance

10) LIQUID AUTOMATIC DISHWASHING COMPOSITION

Alcohol ethoxylate 0-20%

Fatty acid ester sulphonate 0-30%

Sodium dodecyl sulphate 0-20%

Alkyl polyglycoside 0-21%

Oleic acid 0-10%

Sodium disilicate monohydrate 18-33%

Sodium citrate dihydrate 18-33%

Sodium stearate 0-2.5%

Sodium perborate monohydrate 0-13%

Tetraacetyl ethylene diamine (TAED) 0-8%

Maleic acid/acrylic acid copolymer 4-8%

Enzymes 0.0001-0.1%

11) LIQUID AUTOMATIC DISHWASHING COMPOSITION CONTAINING PROTECTED

BLEACH PARTICLES

Sodium silicate 5-10%

Tetrapotassium pyrophosphate 15-25%

Sodium triphosphate 0-2%

Potassium carbonate 4-8%

Protected bleach particles, e.g. chlorine 5-10%

Polymeric thickener 0.7-1.5%

Potassium hydroxide 0-2%

Enzymes 0.0001-0.1%

Water Balance 12) Automatic dishwashing compositions as described in 1), 2), 3), 4), 6) and 10), wherein perborate is replaced by percarbonate.

13) Automatic dishwashing compositions as described in l)-6) which additionally contain a manganese catalyst. The manganese catalyst may, e.g., be one of the compounds described in "Efficient manganese catalysts for low-temperature bleaching", Nature 369, 1994, pp. 637-639.

VII. Methods for measuring α-amylase properties

[0285] This section describes basic assays for measuring properties of α-amylases. Additional assays are described in the Examples section.

A. Filter screening assays

I_u286] The following assays may be used to screening of SPEZYME® Xtra-like α-amylase variants having altered stability at high or low pH and/or under Ca ²⁺ depleted conditions compared to the parent enzyme and SPEZYME® Xtra-like α-amylase.

1. High pH filter assay [0287] Bacillus libraries are plated on a sandwich of cellulose acetate (OE 67, Schleicher & Schuell, Dassel, DE)-and nitrocellulose filters (Protran-Ba 85, Schleicher & Schuell, Dassel, DE) on TY agar plates with 10 micro g/ml kanamycin at 37°C for at least 21 hours. The cellulose acetate layer is located on the TY agar plate. [0288] Each filter sandwich is specifically marked with a needle after plating, but before incubation in order to be able to localize positive variants on the filter and the nitrocellulose filter with bound variants is transferred to a container with glycin-NaOH buffer, pH 8.6-10.6 and incubated at room temperature (can be altered from 10-60 ⁰ C) for 15 min. The cellulose acetate filters with colonies are stored on the TY-plates at room temperature until use. After incubation, residual activity is detected on plates containing 1% agarose, 0.2% starch in glycin-NaOH buffer, pH 8.6-10.6. The assay plates with nitrocellulose filters are marked the same way as the filter sandwich and incubated for 2 hours at room temperature. After removal of the filters the assay plates are stained with 10% Lugol solution. Starch degrading variants are detected as white spots on dark blue background and then identified on the storage plates. Positive variants are rescreened twice under the same conditions as the first screen.

2. Low calcium filter assay

[0289] Bacillus libraries are plated on a sandwich of cellulose acetate (OE 67, Schleicher & Schuell, Dassel, DE)- and nitrocellulose filters (Protran-Ba 85, Schleicher & Schuell, Dassel, DE) on TY agar plates with a relevant antibiotic, e.g., kanamycin or chloramphenicol, at 37°C for at least 21 hours. The cellulose-acetate layer is located on the TY agar plate. [0290] Each filter sandwich is specifically marked with a needle after plating, but before incubation in order to be able to localize positive variants on the filter and the nitrocellulose filter with bound variants is transferred to a container with carbonate/bicarbonate buffer pH 8.5- 10 and with different EDTA concentrations (0.001 mM-100 mM). The filters are incubated at room temperature for 1 hour. The cellulose acetate filters with colonies are stored on the TY- plates at room temperature until use. After incubation, residual activity is detected on plates containing 1% agarose, 0.2% starch in carbonate/bicarbonate buffer pH 8.5-10. The assay plates with nitrocellulose filters are marked the same way as the filter sandwich and incubated for 2

nours at room temperature. After removal of the filters the assay plates are stained with 10% Lugol solution. Starch degrading variants are detected as white spots on dark blue background and then identified on the storage plates. Positive variants are rescreened twice under the same conditions as the first screen.

3. Low pH filter assay

[0291] Bacillus libraries are plated on a sandwich of cellulose acetate (OE 67, Schleicher & Schuell, Dassel, DE)- and nitrocellulose filters (Protran-Ba 85, Schleicher & Schuell, Dasseli, DE) on TY agar plates with 10 micro g/ml chloramphenicol at 37°C for at least 21 hours. The cellulose acetate layer is located on the TY agar plate. [0292] Each filter sandwich is specifically marked with a needle after plating, but before incubation in order to be able to localize positive variants on the filter, and the nitrocellulose filter with bound variants is transferred to a container with citrate buffer, pH 4.5 and incubated at 80 ⁰ C for 20 minutes (when screening for variants in the wild type backbone) or 85°C for 60 minutes (when screening for variants of the parent α-amylase). The cellulose acetate filters with colonies are stored on the TY-plates at room temperature until use. After incubation, residual activity is detected on assay plates containing 1% agarose, 0.2% starch in citrate buffer, pH 6.0. The assay plates with nitrocellulose filters are marked the same way as the filter sandwich and incubated for 2 hours at 50 ⁰ C After removal of the filters the assay plates are stained with 10% Lugol solution. Starch degrading variants are detected as white spots on dark blue background and then identified on the storage plates. Positive variants are re-screened twice under the same conditions as the first screen.

3. Secondary screening

[0293] Positive transformants after rescreening are picked from the storage plate and tested in a secondary plate assay. Positive transformants are grown for 22 hours at 37°C in 5 ml LB+chloramphenicol. The Bacillus culture of each positive transformant and as a control a clone expressing the corresponding backbone are incubated in citrate buffer, pH 4.5 at 90 ⁰ C and samples are taken at 0, 10, 20, 30, 40, 60 and 80 minutes. A 3 μL sample is spotted on an assay plate. The assay plate is stained with 10% Lugol solution. Improved variants are seen as variants with higher residual activity (detected as halos on the assay plate) than the backbone. The improved variants are determined by nucleotide sequencing.

B. Stability assay of unpurified variants

I_u294] The stability of the variants may be assayed as follows: Bacillus cultures expressing the variants to be analyzed are grown for 21 hours at 37°C in 10 ml LB+chloramphenicol. 800 μL culture is mixed with 200 μL citrate buffer, pH 4.5. A number of 70 μL aliquots corresponding to the number of sample time points are made in PCR tubes and incubated at 70 ⁰ C or 90 ⁰ C for various time points (typically 5, 10, 15, 20, 25 and 30 minutes) in a PCR machine. The 0 min sample is not incubated at high temperature. Activity in the sample is measured by transferring 20 μL to 200 μL of the α-amylase PNP-G ₇ substrate MPR3 ((Boehringer Mannheim Cat. no. 1660730) as described below under "Assays for α- Amylase Activity". Results are plotted as percentage activity (relative to the 0 time point) versus time, or stated as percentage residual activity after incubation for a certain period of time.

C. Fermentation and purification of α-amylase variants

[0295] A B. subtilis strain harboring the relevant expression plasmid may be fermented and purified as follows: The strain is streaked on a LB-agar plate with 10 μg/ml kanamycin from - 8O ⁰ C stock, and grown overnight at 37°C. The colonies are transferred to 100 ml PS-I media supplemented with 10 micro g/ml chloamphinicol in a 500 ml shaking flask. The culture is shaken at 37°C at 270 rpm for 5 days.

Composition of PS-I medium:

Pearl sugar 100 g/1

Soy Bean Meal 40 g/l

Na ₂ HPO ₄ , 12 H ₂ O 10 g/1

Pluronic ™ PE 6100 0.1 g/i

CaCO ₃ 5 g/1

[0296] Cells and cell debris are removed from the fermentation broth by centrifugation at 4500 rpm in 20-25 minutes. Afterwards the supernatant is filtered to obtain a completely clear solution. The filtrate is concentrated and washed on a UF- filter (10,000 MW cut-off membrane) and the buffer is changed to 20 mM Acetate pH 5.5. The UF- filtrate is applied on an S-sepharose FF column and elution is carried out by step elution with 0.2 M NaCl in the same buffer. The eluate is dialysed against 10 mM Tris, pH 9.0 and applied on a Q-sepharose FF column and eluted with a linear gradient from 0-0.3 M NaCl over 6 column-volumes. The fractions that contain the activity (measured by the Phadebas assay) are pooled, pH was adjusted to pH 7.5 and remaining color was removed by a treatment with 0.5% w/vol. activated charcoal for 5 minutes.

D. Specific activity determination

[0297] The specific activity is determined using the PHADEB AS® assay (Pharmacia) as activity/mg enzyme. The manufactures instructions are followed (see also below under "Assay for α- Amylase Activity).

E. Determination of isoelectric point

[0298] The pi is determined by isoelectric focusing (e.g., Pharmacia, Ampholine, pH 3.5- 9.3).

F. Stability determination

[0299] The amylase stability may be measured using the method as follows: [0300] The enzyme is incubated under the relevant conditions. Samples are taken at various time points, e.g., after 0, 5, 10, 15 and 30 minutes and diluted 25 times (same dilution for all taken samples) in assay buffer (50 mM Britton buffer pH 7.3) and the activity is measured using the Phadebas assay (Pharmacia) under standard conditions pH 7.3, 37°C. [0301] The activity measured before incubation (0 minutes) is used as reference (100%). The decline in percent is calculated as a function of the incubation time. The table shows the residual activity after, e.g., 30 minutes of incubation.

G. Assays for α-amylase activity 1. PHADEBAS® assay

[0302] α-amylase activity is determined by a method employing PHADEBAS® tablets as substrate. Phadebas tablets (PHADEBAS® Amylase Test, supplied by Pharmacia Diagnostic) contain a cross-linked insoluble blue-colored starch polymer, which has been mixed with bovine serum albumin and a buffer substance and tabletted.

[0303] For every single measurement one tablet is suspended in a tube containing 5 ml 50 mM Britton- Robinson buffer (50 mM acetic acid, 50 mM phosphoric add, 50 mM boricacid, 0.1 mM CaCl ₂ , pH adjusted to the value of interest with NaOH). The test is performed in a water bath at the temperature of interest. The α-amylase to be tested is diluted in x ml of 50 mM Britton-Robinson buffer. 1 ml of this α-amylase solution is added to the 5 ml 50 mM Britton- Robinson buffer. The starch is hydrolyzed by the α-amylase giving soluble blue fragments. The absorbance of the resulting blue solution, measured spectrophotometrically at 620 nm, is a function of the α-amylase activity.

l_u304] It is important that the measured 620 nm absorbance after 10 or 15 minutes of incubation (testing time) is in the range of 0.2 to 2.0 absorbance units at 620 nm. In this absorbance range there is linearity between activity and absorbance (Lambert-Beer law). The dilution of the enzyme must therefore be adjusted to fit this criterion. Under a specified set of conditions (temp., pH, reaction time, buffer conditions) 1 mg of a given α-amylase will hydrolyze a certain amount of substrate and a blue color will be produced. The color intensity is measured at 620 nm. The measured absorbance is directly proportional to the specific activity (activity /mg of pure α-amylase protein) of the α-amylase in question under the given set of conditions.

2. Alternative method

[0305] α-amylase activity is determined by a method employing the PNP-G ₇ substrate. PNP- G ₇ which is a abbreviation for p-nitrophenyl-α,D-maltoheptaoside is a blocked oligosaccharide which can be cleaved by an endo-amylase. Following the cleavage, the α-Glucosidase included in the kit digest the substrate to liberate a free PNP molecule which has a yellow color and thus can be measured by visible spectophometry at λ=405 nm (400-420 nm). Kits containing PNP-G ₇ substrate and α-Glucosidase is manufactured by Boehringer-Mannheim (cat. No.1054635). [0306] To prepare the reagent solution 10 ml of substrate/buffer solution is added to 50 ml enzyme/buffer solution as recommended by the manufacturer. The assay is performed by transferring 20 μL sample to a 96 well microtitre plate and incubating at 25°C. 200 μL reagent solution pre-equilibrated to 25°C is added. The solution is mixed and pre-incubated 1 minute and absorption is measured every 30 seconds over 4 minutes at OD 405 nm in an ELISA reader. [0307] The slope of the time dependent absorption-curve is directly proportional to the activity of the α-amylase in question under the given set of conditions.

H. Determination of LAS sensitivity [0308] The variant is incubated with different concentrations of LAS (linear alkyl benzene sulphonate; Nansa 1169/P) for 10 minutes at 40 ⁰ C. The residual activity is determined using the PHADEBAS® assay method or the alternative method employing the PNP-G ₇ substrate. LAS is diluted in 0.1 M phosphate buffer pH 7.5. The following concentrations are used: 500 ppm, 250 ppm, 100 ppm, 50 ppm, 25 ppm, and 10 ppm on no LAS. [0309] The variant is diluted in the different LAS buffers to concentration of 0.01-5 mg/1 in a total volume of 10 ml and incubated for 10 minutes in a temperature controlled water bath. The incubation is stopped by transferring a small aliquot into cold assay buffer. It is important that

uuring activity measurement the LAS concentration is below 1 ppm, in order not to affect the activity measurement.

[0310] Then the residual activity is determined in duplicate using the above mentioned PHADEBAS® assay or alternative method. The activity is measured after subtraction of the blank. The activity with no LAS is 100%.

G. Determination of phytase activity (FTU)

[0311] Phytase activity (FTU) is measured by the release of inorganic phosphate. The inorganic phosphate forms a yellow complex with acidic molybdate/vanadate reagent and the yellow complex is measured at a wavelength of 415 nm in a spectrophotometer and the released inorganic phosphate is quantified with a phosphate standard curve. One unit of phytase (FTU) is the amount of enzyme that releases 1 micromole of inorganic phosphate from phytate per minute under the reaction conditions given in the European Standard (CEN/TC 327,2005-TC327WI 003270XX).

H. Determination of phytic acid content [0312] To determine phytic acid content, phytic acid was extracted from sample by adjusting the pH of the 5% slurry ( if it is dry sample) to pH 10 and then determined by an HPLC method using an ion exchange column. Phytic acid was eluted from the column using a NaOH gradient system. Phytic acid content in the liquid was then calculated by comparing to a phytic acid standard. [0313] The present compositions and methods are described in further detail in the following examples which are not in any way intended to be limiting in scope. All references cited are herein specifically incorporated by reference for all that is described therein.

EXAMPLES

[0314] In the disclosure and experimental section which follows, the following abbreviations apply: wt% (weight percent); ⁰ C (degrees Centigrade); H ₂ O (water); dH ₂ θ (deionized water); dIH ₂ θ (deionized water, Milli-Q filtration); g or gm (grams); μg (micrograms); mg (milligrams); kg (kilograms); μL and μl (microliters); mL and ml (milliliters); mm (millimeters); μm (micrometer); M (molar); mM (millimolar); μM (micromolar); U (units); MW (molecular weight); sec (seconds); min(s) (minute/minutes); hr(s) (hour/hours); DO (dissolved oxygen); W/V (weight to volume); WAV (weight to weight); V/V (volume to volume); IKA (IKA Works

inc. 2635 North Chase Parkway SE, Wilmington, NC); Genencor (Danisco US Inc, Genencor Division, Palo Alto, CA); Ncm (Newton centimeter) and ETOH (ethanol). eq (equivalents); N (Normal); ds or DS (dry solids content), SAPU (spectrophotometric acid protease unit, wherein in 1 SAPU is the amount of protease enzyme activity that liberates one micromole of tyrosine per minute from a casein substrate under conditions of the assay) and GAU (glucoamylase unit, which is defined as the amount of enzyme that will produce 1 g of reducing sugar calculated as glucose per hour from a soluble starch substrate at pH 4.2 and 60 ⁰ C).

Example 1. Construction of Variants

[0315] Variants in the mature sequence of AmyS were constructed using a site directed approach. For example, position S242 variants were constructed as follows:

[0316] The template for mutagenesis was methylated pHPLT-AmyS (see Figure 2) using dam-Methylase from New England Biolabs (Massachusetts). Degenerate primers (S242F(orward) and S242R(everse), given below) were synthesized and diluted to 10 μM at Operon (Huntsville, AL) with complementary forward and reverse sequences both containing a 5' phosphate for ligation in the reaction. The sequence of the parent α-amylase is shown as SEQ ID NO: 2. Libraries were created with the Stratagene QUIK-CHANGE™ Multi-site kit (Stratagene, La Jolla CA) using oligonucleotide primers randomized with NN(G/C) at the target position. The selected amino acid (e.g., S242) was randomly replaced with all 19 possible alternatives.

S242 primers for mutagenesis:

S242 F: 5'-[PhOs]GTCAAGCATATTAAGTTCNNSTTTTTTCCTGATTGGTTG-S' SEQ ID NO: 17

S242 R: 5'-[PhOS]CAACCAATCAGGAAAAAASNNGAACTTAATATGCTTGAC-S' SEQ ID NO: 18

The reaction was performed as follows:

Quik-Change reaction:

[0317] The reaction consisted of 18 μL of sterile distilled H ₂ O, 2.5 μL of 1Ox buffer from the kit, 1 μL dNTPs from the kit, 1.25 μL of the forward primers (of 10 uM stock), 1.25 μL of the reverse primers (of 10 uM stock), 1 μL of pHPLT-AmyS plasmid DNA as template (-70 ng), and 1 μL of the enzyme blend from the kit for a total of 26.5 μL.

Cycling conditions:

I_u318] The cycling conditions were 95°C for lmin once, then 95°C for 1 min, 55°C for 1 min, 65°C for 10 min for 25 cycles. One μL Dpn I (10 U/μL) was added to the Multi-site Quik- Change reaction mixture and incubated at 37°C for 18 hours and then another 0.5 μl was added for an additional 3 hours. [0319] One μL of Dpnl digested reaction was used as template for rolling circle amplification with the Templiphi amplification kit (Amersham Biosciences, Piscataway, NJ) and the reaction was performed according to the Amersham protocol. One μL of rolling circle DNA was transformed into 100 μL of Bacillus subtilis competent cells (two protease deleted B. subtilis strain (AaprE, AnprE, amyEwxylRPxylAconiK-phleo)) and shaken at 37 ⁰ C for 1 hour. The entire transformation was next plated on LA + 10 ppm Neo + 1% insoluble starch plates (25 μL one plate, 75 μL on another plate) and incubated overnight at 37°C. 96 transformants were picked into 150 μL of LB + lOppm Neo in a micro-titer plate and grown overnight at 37°C. The overnight plate was stamped onto a large LA + lOppm Neo + 1% insoluble starch plate with a 96-pin replicating tool and submitted to Quintara Biosciences (Berkeley, CA, USA) for colony PCR and sequencing.

[0320] After variant sequences were determined, the variants were picked into a 96-well micro-titer plates containing 125 μL of LB + 10 ppm Neo, arraying the variants into a quad format with controls. The arrayed micro-titer plate was grown for 6 hours at 37°C and 250 rpm. Using a replicating tool (Enzyscreen, Leiden, The Netherlands) the micro-titer culture plate was used to inoculate a new micro-titer plate (micro-titer plate and plate lids from Enzyscreen, Leiden, The Netherlands) containing 150 μL of MBD medium for protein expression (G. Vogtentanz et al, A Bacillus subtilis fusion protein system to produce soybean Bowman-Birk protease inhibitor, Prot. Expr. & Purif., 55 (2007) 40-52 ) and supplemented with 5 mM CaCl ₂ for protein expression. Expression plates were grown for 64 hours at 37 ⁹ C, 250rpm, and 70% humidity. Expression cultures were next filtered through a micro-filter plate (0.22 um, Millipore, Billerica, MA) and screened for improved thermostability (see Example 3).

AmyS libraries

[0321] Site evaluation libraries were made for the following AmyS variants:

P17, D19, T21, N28, S51, G72, V74, A82, Q86, Q89, A93, W115, D117, P123, S124, D125, N127, 1130, G132, Q135, P145, G146, G148A, S153A, Y159, W166,

S169, K171, R179, G180,I181, G182, K183, W187, G194, P209, N224, S242, P245, G256, D269, N271, T278, N281, G302, A304, R308, T321, Q358, P378, S382, K383, T398, H405, T417, E418, P420, G421, P432, W437, Q443, G446, G454, S457, T459, T461, S464, G474, R483.

Example 2. Expression, purification, and characterization of variants

I_u322] Colonies were streaked from the microtiter plates from Example land put onto starch plates with 10 ppm Neomycin. The plates were incubated overnight at 37 ⁹ C and singles colonies were picked and used to inoculate shake flasks (250 mL with 25 mL media) containing media (see below) and 20 ppm Neomycin. These were grown up at 37 ⁹ C, 275 rpm, for about 8 hrs (until an OD (600 nm) of 2.0 was reached). Whereupon the culture broths were mixed with 50% glycerol at 2:1 ratio, put into individually labeled culture vials and frozen at -80 ⁹ C. It was from these glycerol stocks that subsequent production of the selected amylases were made. [0323] Fermentations for amylases were carried out in 500 mL shake flasks grown at 37 ⁰ C for 60 hours in minimal MOPS culture medium (Neidhardt et ah, J. Bacteriol. (1974) 119(3):736-747) with 1% (w/v) Soytone. Enzymes were purified from the fermentation broth using hydrophobic interaction chromatography. In brief, the broth were concentrated 10-fold then diluted back with 50 mM MES, 2 mM CaCl ₂ , pH 6.8 with IM ammonium sulfate and sterile filtered using glass fiber filter. Samples were then load onto phenyl sepharose FF high density column (20 x 95mm; Amersham, GE Healthcare Bio-Sciences, Sweden) pre-equilibrated with the same buffer. Non-amlyase proteins were washed off with 10 column volumes of the same buffer without ammonium sulfate followed by 5 column volumes of water. Finally, enzymes of interest were eluted with 50 mM MES, 2 mM CaCl ₂ , pH 6.8 containing 40% propylene glycol. [0324] Protein concentrations were determined either by a standard quantitative SDS page gel densitometry method or by an activity assay using a standard amylase assay kit from

Megazyme (Wicklow, Ireland). Assays were converted using a standard curve generated using purified amylase (Bacillus 707 amylase; SEQ ID NO: 6).

Example 3. Determination of Altered Properties: Thermal stress

[0325] This example shows that the variants described herein may have an altered property relative to the parent α-amylase. A high throughput thermal stability screen of G. stearothermophilus α-amylase (AmyS) variants was carried out.

[0326] Heat stress conditions were investigated and chosen such that after the heat stress the starting wild- type enzyme showed approximately 40% of its unstressed activity {i.e., activity after heat stress/activity before heat stress was approximately 0.4). Libraries of mutants were screened in quadruplicate, and potential winners were identified as those that showed residual activity after heat stress that was at least two standard deviations more than the average residual activity of the starting wildtype enzyme.

I_u327] Amylase expression was approximately 100 ppm in the culture supernatants of the expression plates. After 60-65 hours of growth at 37 ⁰ C in a humidified shaker (250 rpm and 70% relative humidity), the culture supernatants were clarified to remove cellular material using filter plates. The clarified supernatants were diluted 10-fold into buffer containing 50 mM NaOAc/2.6 mM CaCl ₂ /0.002% Tween-20, pH 5.8., to a final concentration of approximately 10 ppm. One aliquot of the supernatant was further diluted to 0.02 ppm, and activity of the enzyme variants were determined as described below using a fluorescently-labeled corn starch substrate. A second aliquot of the supernatant was subjected to a 30 minute heat stress at 95 ⁰ C in a thermocycler before being diluted to 0.02 ppm in 50 mM NaOAc/2.6 mM CaCl ₂ /0.002% Tween-20, pH 5.8 and assayed for residual activity using the same fluorescent substrate and assay described below.

[0328] Amylase activity was determined using the amylase EnzCheck assay essentially as described by the manufacturer (Invitrogen, San Diego CA). Final concentration of the amylase in the assay was approximately 0.02 ppm. Assay buffer was 50 mM NaOAc/2.6 mM CaCl ₂ /0.002% Tween-20, pH 5.8. The substrate was BODIPY fluorescence dye conjugated 100 μg/mL DQ™ starch from corn (Invitrogen - Eugene, OR). Increased fluorescence, indicating amylase activity, was measured using a Spectomax M2 (Molecular Devices, Sunnyvale, CA). The reaction was monitored at room temperature for 5 minutes with the instrument recording in kinetic mode. Excitation wavelength was 485 nm; emission was monitored at 520 nm with a cutoff filter at 515 nm.

[0329] The wild type AmyS (SPEZYME ® Xtra) showed 33-43% residual activity after being subject to thermal stress for 30 minutes at 95°C. AmyS variants, S242A and S242Q, retained 55-65% and 70-80% residual activities, respectively, following the same thermal stress conditions. See Figure 3 and Table 3-1. These residual activity measurements indicate the two variants are more thermostable than the wild type α amylase. Some variants were missing from the libraries and are indicated by position letter with strike through. In its place, wild type (SPEZYME® Xtra) was placed instead; (WT) indicates the wild type was placed instead. Each plate includes SPEZYME® Xtra (labeled Z) as a control.

Table 3-1. Percent residual activities of each variant samples.

Example 4. Determination of altered properties by DSC

[0330] SPEZYME® Xtra, S242A and S242Q were purified from shake flask fermentation broth (see Example 2) using hydrophobic interaction chromatography. The protein was eluted from the column in purified form using 50 mM MES, pH 6.8, containing 40% propylene glycol and 2 mM CaCl ₂ .

[0331] Excessive heat capacity curves were measured using an ultrasensitive scanning high- throughput microcalorimeter, VP-Cap DSC (MicroCal, Inc., Northampton, MA). The standard procedure for DSC measurements and the theory of the technique is previously published (Freire, E. (1995) Differential Scanning Calorimetry Methods. MoI. Biol. 41, 191-218). Approximately 500 μL of 0.5 mg/ml wild type Bacillus stearothermophilus α-amylase or variant S242S and S242Q (in the absence and presence of 2 mM calcium chloride) were scanned over 30-120T! temperature range. The same sample was then re-scanned to check the reversibility of the process. For α-amylase the thermal unfolding process was irreversible. The buffer used was 10 mM sodium acetate, pH 5.5. A 200°C/hr scan rate was used to minimize any artifacts that may result from aggregation. The thermal midpoint (Tm) of the DSC curves was used as an indicator of the thermal stability. Table 4-1 shows the thermal melting points for the amylase proteins tested. The thermal melting curves and the melting points for the wild type and amylase variants are shown in Figure 5. [0332] The thermal unfolding for the amylase variants S242A and S242Q in the absence and presence of 2 mM calcium chloride show considerable increase in the melting points for the

variants when compared to that for the wild type. In the absence of added calcium chloride, the wild type amylase has a thermal melting point of 100.8 ⁰ C whilst the Tm' s for S242A and S242Q are 106.5 ⁰ C and 110.1 ⁰ C, respectively. Thus, the substitution of S242 with A results in an increase in the Tm of 5.7°C, and the substitution of S242 with Q results in an increase in the Tm of 9.3°C.

[0333] In the presence of 2 mM calcium chloride, the wild type amylase characterized has a thermal melting point of 106.8 ⁰ C whilst the Tm' s for S242A and S242Q are 111.8°C and 113.8°C, respectively. Thus, in the presence of 2 mM calcium chloride all three proteins displayed increased Tm values. The increase in Tm for wild type and the S242A variants was 6°C and 5.3°C, respectively. The increase in Tm for the S242Q variants was 3.7°C. This suggests that the S242Q variants is stabilized less by calcium or is less dependent on calcium for stability. The increase in the Tm of the S242A and S242Q relative to wild type in the presence of calcium chloride was 5°C and 3°C, respectively. This suggests that the thermodynamic properties of the variants differ from those of SPEZYME® Xtra, and is consistent with its enhanced performance in application studies (see Example 5).

Table 4-1

Example 5. Activity Profiles [0334] This example shows that the tested variants have altered activity profiles relative not only to the parent α-amylase but also to an industry standard. Protein determinations were made on purified or plate samples. All experimental variants and standard α-amylases were dosed on equal protein concentrations. [0335] Either plate or purified variants were diluted down to approximately 20 ppm using pH 5.6 malic acid buffer. The substrate consisted of 15% corn starch in the same 5OmM Malic acid buffer, pH 5.6. 400 μL of the starch suspension was equilibrated to 70 ⁰ C for 2.5 minutes. Then 7 μL of the diluted enzyme was quickly added to the equilibrated starch (final protein concentration of around 0.36 ppm). The reaction mix was then put into a pre-heated 85 °C shaking heating block and mixed at 300 rpm. At predetermined time intervals the reactions were quenched with 50 μL of 125 mM NaOH. The reaction tubes were then spun and the

supernatent was diluted 10-fold into 10 mM NaOH, to be analyzed for DP profile by HPAEC- PAD.

[0336] Reactions were set up for 4, 10 and 20 minutes. Total area from DP2 to the end of the HPLC run was integrated and the area was divided by the total protein and reaction time. [0337] The 4-minute reaction provides an indication of how quickly the enzyme begins to break down the substrate; the 10-minute reaction provides an indication of the enzyme's thermal activity, and the 20-minute reaction provides an indication of the enzyme's thermal stability. The results are provided in Figures 7 and 8.

Example 6. Liquefaction in the Viscometer [0338] This example shows that the S242A and S242Q variants of Example 3 that had altered residual activity relative to the wild-type parent also have altered performance relative to the parent α-amylase. The variant α-amylases of Example 2 were purified and characterized for total protein and specific activity before its test in the application. [0339] Viscosity reduction of corn flour due to the action of the α-amylase was monitored using a HAAKE Viscotester 550 instrument. The substrate slurry is made up fresh daily in batch mode with 30% corn flour dry solids. The pH was adjusted to 5.8 using sulfuric acid. 50 g of the slurry (15 g dry solids) is weighed out and pre-incubated, with stirring, for 10 minutes to warm up to 70 ⁹ C. Upon α amylase addition the temperature is immediately ramped up from 70 ⁰ C to 85 ⁰ C with a rotation speed of 75. Once the temperature of the slurry and enzyme mixture reaches 85 ⁰ C, its temperature is held constant and viscosity is monitored for an additional 30 minutes. The viscosity was measured throughout the run and is reported in μNm. Wildtype AmyS, S242A, and S242Q were all dosed at equal protein concentrations (20 or 30 μg/50 g of corn flour slurry). [0340] The viscometer application test resulted in both AmyS variants, S242A and S242Q, having better performance than the benchmark α amylases - LIQUOZYME® SC and

SPEZYME® Xtra. Both variants exhibit the low peak viscosity characteristic of SPEZYME® Xtra and low final viscosity of LIQUOZYME® SC. When loaded at the lower concentration of 20 μg total protein, the differences of lower peak viscosities of the variants compared to that of LIQUOZYME® SC are further enhanced. See Figures 9, 10 and 11.

Example 7. Liquefaction in a Jet Cooker

[0341] Whole ground corn was slurried to a 32% (dry solids corn) slurry by using a 70:30 ratio of water to thin stillage. The slurry pH was adjusted to pH 5.8 with 10 N NaOH. The

smrry was heated to 70 ⁰ C (158°F) using water and steam in a jacketed kettle. The liquefaction enzymes (SPEZYME® Xtra, LIQUOZYME® SC, or S242Q) were added and the slurry was heated to 85°C (185 ⁰ F) over approximately 10 minutes. After an additional 10 minutes of incubation at 85°C, the slurry was passed through a jet-cooker maintained at 107 ⁰ C (225°F) with a 3-minute hold time using a large pilot plant jet (equipped with an M103 hydro-heater from Hydro-thermal Corp., Waukesha, Wisconsin). The liquefact was collected from the jet and placed in an 85°C water bath. A second dose of liquefaction enzyme was added post-jet. The liquefact was continuously stirred and held at 85 ⁰ C for 90 minutes. Samples were collected at 0, 30, 60 and 90 minutes. All samples were tested post-jet for DE (using the Schoorls method; method available upon request), and for viscosity (Brookfield-type viscometer (Lab-line

Instruments Inc. of Melrose Park, Illinois) spindle 3 at 20 rpm). Dosing of liquefaction enzymes pre- and post-jet are indicated in the following Figures as "X + Y" where X represents the number of units of enzyme added before the jet, and Y represents the number of units added to the liquefact after it passes through the jet cooker. Results are shown in Figures 12 and 13.

Example 8. Effect of removal of phytic acid inhibition on α amylase themostability

[0342] In this example, the effect of the removal of phytic acid inhibition on the thermostability of liquefying thermostable α amylases was examined.

A. No jet cooking (single enzyme dose)

[0343] A slurry of whole ground corn (obtained from Badger State Ethanol, Monroe, WI, USA) was made with water containing 30% v/v thin stillage to a final concentration of about 32% ds. Corn solids were prepared in a jacked kettle. The slurry was mixed well and the pH of the slurry was measured (pH 5.2) and was used without further pH adjustment. This slurry was mixed in a jacketed kettle and brought up to the pretreatment temperature of 70 ⁰ C. Just prior to reaching 70 ⁰ C, the liquefying enzyme, i.e., an α amylase (4 AAU per gram ds corn), and phytase (4 FTU per gram ds corn) were added and a timer was started to begin the incubation or primary liquefaction step. The slurry was allowed to incubate for 30 minutes in the presence of the amylase with or without added phytase. The phytase used in this experiment was BP- 17 (see, supra). Although the phytase was added at the same time as the α-amylase in this example it may be added prior to the amylase. [0344] The treated slurry was then placed in a water bath maintained at 90 ⁰ C to begin the secondary liquefaction step (2° liquefaction). Samples were taken to test for viscosity (by

crookfield) and DE (by Schoorls) at 0, 30, 60 and 90 minutes. The results are shown in Figures 14 and 15.

B. With jet cooking (split enzyme dose)

[0345] A slurry of whole ground corn (obtained from Badger State Ethanol, Monroe, WI) was made with water containing 30% v/v thin stillage to a final concentration of about 32% ds. Corn solids were prepared in a jacked kettle. The slurry was mixed well and the pH of the slurry was measured (pH 5.2). This slurry was mixed in a jacketed kettle and brought up to the pretreatment temperature of 70 ⁰ C. Just prior to reaching 70 ⁰ C, the liquefying enzyme, i.e., an S242Q variant α amylase (3 AAU per gram ds corn), was added and a timer was started to begin the incubation or primary liquefaction step. The slurry was allowed to incubate for 30 minutes in the presence of the α-amylase with or without added phytase (4 FTU per gram ds corn). Although the phytase was added at the same time as the α-amylase in this example it may be added prior to the amylase. [0346] The incubated slurry was then passed through a jet cooker (225°F; 107.2 ⁰ C) which was preheated to the desired temperature using steam and water. The slurry was sent through the jet at maximum speed (1.5 setting) about 4 liters/minute. Using the first three loops of the hold coil resulted in a hold time of just over 3 minutes. After all of the water was displaced and the desired temperature held steady, an aliquot of solubilized corn mash was collected and placed in a secondary bath (overhead stirring) at 85 ⁰ C to begin the secondary liquefaction step (2° liquefaction). A second dose of the S242Q (1 AAU/gm ds) was added and the liquefaction continued for an additional 90 minutes. Samples were taken to test for viscosity (by Brookfield) and DE (by Schoorls) at 0, 30, 60 and 90 minutes. This liquefact was used in Example 1OB.

C. Jet cooking, conventional

[0347] A slurry of whole ground corn (obtained from Badger State Ethanol, Monroe, WI) was made with water containing 30% v/v thin stillage to a final concentration of about 32% ds. Corn solids were prepared in a jacked kettle. The slurry was mixed well and the pH of the slurry was measured (pH 5.2) and adjusted to pH 5.8 with dilute NaOH. This slurry was mixed in a jacketed kettle and brought up to the pretreatment temperature of 70 ⁰ C. Just prior to reaching 70 ⁰ C, the liquefying enzyme, i.e., an S242Q variant α amylase (3 AAU per gram ds corn), was added and a timer was started to begin the incubation or primary liquefaction step. The slurry was allowed to incubate for 30 minutes in the presence of the α-amylase without added phytase. [0348] The incubated slurry was then passed through a jet cooker (225°F; 107.2 ⁰ C) which was preheated to the desired temperature using steam and water. The slurry was sent through the

jei at maximum speed (1.5 setting) about 4 liters/minute. Using the first three loops of the hold coil resulted in a hold time of just over 3 minutes. After all of the water was displaced and the desired temperature held steady, an aliquot of solubilized corn mash was collected and placed in a secondary bath (overhead stirring) at 85 ⁰ C to begin the secondary liquefaction step (2° liquefaction). A second dose of the S242Q variant α-amylase (1 AAU/gm ds) was added and the liquefaction continued for an additional 90 minutes. Samples were taken to test for viscosity (by Brookfield) and DE (by Schoorls) at 0, 30, 60 and 90 minutes. The above experiment at a slurry pH of 5.5. See Figure 22. This liquefact was used in Example 1OA.

D. Results with and without jet cooking

[0349] Addition of B P- 17 phytase during incubation (primary liquefaction) reduced the phytic acid content of the whole ground corn from 0.60 % ds corn to 0.09 % ds corn (> 85 % reduction) (Figure 21). It is also very clear from Figures 14 and 15 that the α amylase were inactivated at a jet cooking temperature of 225 ⁰ F (107 ⁰ C) based on DE development or viscosity reduction. However, the inclusion of phytase prior to jet cooking (which it is believed to remove the phytic acid inhibition) resulted in a significant increase in the thermostability of the α amylases as shown by DE progression and viscosity reduction at 90 ⁰ C during the secondary liquefaction step. Similar results were seen with jet cooking (data not shown) as shown in Figures 14 and 15.

Example 9. Effect of BP-17 Phytase Concentration on α amylase stability at low pH

[0350] The increase in the thermostability of α amylase due to the removal of the phytic acid inhibition of α amylase was further studied. The phytic acid was hydrolyzed using phytase prior to the secondary liquefaction of whole ground corn and the improvement in the pH stability at low pH was determined.

[0351] In a typical experiment, whole ground corn was slurried to a 32% (ds corn) by using a 70:30 ratio of water and thin stillage. The slurry pH was measured and found to be pH 5.2. The slurry was heated to 70 ⁰ C using water and steam in a jacketed kettle. The liquefaction enzyme, i.e., the S242Q variant α-amylase (4 AAU/gm ds corn), and varying concentrations of BP-17 (0-12 FTU/gm ds corn) were added and the slurry was pretreated by holding the temperature at 70 ⁰ C for 45 minutes. After 45 minutes of pretreatment, the slurry was placed in a 90 ⁰ C water bath. The liquefact was continuously stirred and held at 90 ⁰ C for 90 minutes. Samples were collected at 0, 30, 60 and 90 minutes. All samples were tested for DE (using the Schoorls method), and for viscosity (Brookfield viscometer spindle 2 at 20 rpm). The DE progression and viscosity data are summarized in Figures 16 and 17.

[0352] The results in Figures 16 and 17 show that the reduction of phytic acid inhibition of the S242Q variant α-amylase resulted in a significant increase in the low pH stability for activity as evidenced by a steady increase in the DE progression at 90 ⁰ C with a concomitant decrease in the viscosity of the liquefact. The data clearly showed that the S242Q variant α amylase can be successfully used in the liquefaction process for whole ground corn at a pH 5.2 if the inhibition of the phytic acid is eliminated. In Figure 21, it can be seen that the rate of DE progression

increases with the increased removal of phytic acid and reaches a maximum at 4 FTU/gm ds indicating that the phytase increases the thermostability of the S242Q variant α-amylase by removing phytic acid from the slurry.

Example 10. Effect of pH

[0353] In this example, the effect of pH on the S242Q variant α-amylase was examined.

[0354] In a typical experiment, whole ground corn was slurried to a 32% (ds corn) by using a 70:30 ratio of water and thin stillage. The slurry pH was measured and found to be pH 5.2.

The pH was lowered to between 4.2 and 4.8 using H ₂ SO ₄ . The slurry was heated to 70 ⁰ C using water and steam in a jacketed kettle. The liquefaction enzyme, i.e., the S242Q variant (4

AAU/gm ds), and BP-17(4 FTU/gm ds) were added and the slurry was pretreated by holding the temperature at 70 ⁰ C for 45 minutes. After 45 minutes of pretreatment, the slurry was placed in a

90 ⁰ C water bath. The liquefact was continuously stirred and held at 90 ⁰ C for 90 minutes.

Samples were collected at 0, 30, 60 and 90 minutes. All samples were tested for DE (using the Schoorls method), and for viscosity (Brookfield viscometer spindle 2 at 20 rpms). The DE progression and viscosity data are summarized in Figures 18 and 19.

[0355] The results showed that DE progression decreased with decreasing pH from 5.2 to

4.5. The enzyme was completely inactivated at pH 4.2.

Example 11. Effect on ethanol production

[0356] Liquefacts were used as fermentation feedstocks in ethanol fermentation for alcohol production. A slurry of whole ground corn (obtained from Badger State Ethanol, Monroe, WI) was mixed with water containing 30% v/v thin stillage to a final concentration of about 32% ds.

A. Conventional process [0357] The liquefact from Example 8C was used (Liquefact A).

[0358] The pH of the secondary liquefact was adjusted to 4.2 using H ₂ SO ₄ prior to the simultaneous saccharification and fermentation (SSF) stage.

B. Low pH, jet cooking (split dose)

[0359] The liquefact from Example 8B was used (Liquefact B). No pH adjustment was done prior to SSF.

C. Simultaneous saccharification and sermentation

[0360] In each experiment tare weights of the vessels were obtained prior to preparation of media. A 32% DS corn ds liquefact (2 liters) was taken in a 2 L flask. Red Star Ethanol Red

yeast (RED STAR (Lesaffre) inoculums were prepared by adding 10 grams of yeast and 1 gram of glucose to 40 grams of water under mild agitation for one hour. Five mis of each inoculum was added to equilibrated fermentors followed by the addition of G Zyme™ 480 Ethanol (Danisco US Inc, Genencor Division) at 0.4 GAU/ gds.corn to initiate the simultaneous saccharification and fermentation. The initial gross weight was noted and the flask was placed in a water bath maintained at 32°C. The samples were taken at different intervals of time and analyzed for carbohydrate and ethanol content using HPLC. Fermentations were also carried out using one kilogram of each liquefact and weight loss during fermentation was measured at different intervals of time. Based on the weight loss due to loss of carbon dioxide, the alcohol was measured. At the conclusion of the fermentation, a final gross weight was obtained. The broth was quantitatively transferred into a 5 L round bottom vessel. Distillation was performed under vacuum until approximately 800 mis of ethanol was collected in a receptacle containing 200 mis water. The ethanol was diluted to 2L and was analyzed by HPLC. The weight and DS of the still bottoms was obtained prior to drying. Residual starch analysis was performed on the DDGS. Stoichiometric calculations were performed based on weight loss, distillation, and residual starch analysis. [0361] Ethanol calculation using CO ₂ weight loss:

Ethanol production (mmol) = CO ₂ loss (g) / 88 Ethanol production (g) = (CO ₂ loss (g) / 88) * 92 => CO ₂ loss (g) * 1.045

Ethanol production (ml) = ((CO ₂ loss (g) / 88) * 92) / 0.789

=> CO ₂ loss (g) x 1.325

[0362] The data in Figure 20 shows major difference in free sulphate and phytic acid content between the conventional process and the no pH adjustment process according tot eh invention. Removal of phytic acid inhibition of thermostable α amylase in the incubation resulted in the

DDGS with reduced phytic acid content, higher free available phosphate and reduced sulfate.

Thus, the process with no pH adjustment confers pH stability at low pH for liquefying thermostable α amylases in the starch liquefaction.

Example 12. Additional Methods

[0363] The following assays were used in the Examples described below. Any deviations from the protocols provided below are indicated in the Examples. In these experiments, a spectrophotometer was used to measure the absorbance of the products formed after the completion of the reactions.

A. Protein Content Determination

BCA (bicinchoninic acid) Assay

[0364] In these assays, BCA (Pierce) assay was used to determine the protein concentration in samples on microtiter plate (MTP) scale. In this assay system, the chemical and reagent solutions used were: BCA protein assay reagent, and Pierce dilution buffer (50 mM MES, pH 6.5, 2mM CaCl ₂ , 0.005% TWEENO-80). The equipment used was a SpectraMAX (type 340; Molecular Devices) MTP reader. The MTPs were obtained from Costar (type 9017). [0365] In the test, 200 μl BCA Reagent was pipetted into each well, followed by 20 μl diluted protein. After thorough mixing, the MTPs were incubated for 30 minutes at 37°C. Air bubbles were removed, and the optical density (OD) of the solution within the wells was read at 562 nm. To determine the protein concentration, the background reading was subtracted form the sample readings. The OD ₅₆₂ was plotted for protein standards (purified enzyme), to produce a standard curve. The protein concentration of the samples were interpolated from the standard curve.

Bradford Assay

[0366] In these assays, the Bradford dye reagent (Quick Start) assay was used to determine the protein concentration in samples on MTP scale. In this assay system, the chemical and reagent solutions used were: Quick Start Bradford Dye Reagent (BIO-RAD Catalog No. 500- 0205), Dilution buffer (1OmM NaCl, 0.1 mM CaCl ₂ , 0.005% TWEENO-80). The equipment used was a Biomek FX Robot (Beckman) and a SpectraMAX (type 340) MTP reader. The MTPs were from Costar (type 9017). [0367] In the test, 200 μl Bradford dye reagent was pipetted into each well, followed by 15 μl dilution buffer. Finally 10 μl of filtered culture broth were added to the wells. After thorough mixing, the MTPs were incubated for at least 10 minutes at room temperature. Air bubbles were blown away and the ODs of the wells were read at 595 nm. To determine the protein concentration, the background reading (i.e., from un- inoculated wells) was subtracted form the sample readings. The obtained OD ₅₉₅ values provide a relative measure of the protein content in the samples.

B. Microswatch Assay for Testing Enzyme Performance

[0368] The detergents used in this assay did not contain enzymes or the enzymes present in commercial detergents had been destroyed through heat deactivation as described elsewhere in

inis document. The equipment used included an Eppendorf Thermomixer and a SpectraMAX (type 340) MTP reader. The MTPs were obtained from Costar (type 9017).

Detergent preparation (AATCC HDL; US conditions) [0369] Milli-Q water was adjusted to 6 gpg water hardness (Ca/Mg=3/1), and 1.5 g/1

AATCC 2003 standard reference liquid detergent without brightener was added. The detergent solution was vigorously stirred for at least 15 minutes. Then, 5 mM HEPES (free acid) was added and the pH adjusted to 8.0.

Rice starch microswatch assay for testing amylase performance

[0370] Test detergents were prepared as described elsewhere in this document. The equipment used included a New Brunswick Innova 4230 shaker/incubator and a SpectraMAX (type 340) MTP reader. The MTPs were obtained from Corning (type 3641). Aged rice starch with orange pigment swatches (CS-28) were obtained from Center for Test Materials (Vlaardingen, Netherlands). Before cutting 0.25-inch circular microswatches, the fabric was washed with water. Two microswatches were placed in each well of a 96-well microtiter plate. The test detergent was equilibrated at 20 ⁰ C (North America) or 40 ⁰ C (Western Europe). 190 μl of detergent solution was added to each well of the MTP, containing microswatches. To this mixture, 10 μl of the diluted enzyme solution was added. The MTP was sealed with adhesive foil and placed in the incubator for 1 hour with agitation at 750 rpm at the desired test temperature (typically 20 ⁰ C or 40 ⁰ C). Following incubation, 150 μl of the solution from each well was transferred into a fresh MTP. This MTP was read at 488 nm using a SpectraMax MTP reader to quantify cleaning. Blank controls, as well as controls containing microswatches and detergent but no enzyme were also included.

Calculation of enzyme performance

[0371] The obtained absorbance value was corrected for the blank value (i.e., obtained after incubation of microswatches in the absence of enzyme). The resulting absorbance was a measure for the hydrolytic activity.

C. Amylase concentration determination by antibody titration

[0372] As described herein, α-amylase concentration and specific activity was determined by titration with an inhibitory polyclonal antibody. Polyclonal antibodies raised to Bacillus stearothermophilus α-amylase (AmyS) were found to be strongly inhibitory of AmyS and the α- amylase from Bacillus sp. TS23 (e.g., the binding is tight enough to produce a linear titration of

activity loss). Therefore, this antibody can be used to measure enzyme concentration, which in turn is used to calculate specific activity. Briefly, the amount of enzyme inhibition produced by several known concentrations of antibody is measured. From this information, the concentration of antibody required for complete inhibition is extrapolated, which is equivalent to the enzyme concentration in the sample. A-amylase activity and inhibition was measured using the fluorogenic BODIPY-starch assay. The buffer was 50 mM MOPS, pH 7.0, containing 0.005% Tween-80.

[0373] A polyclonal antibody directed against purified AmyS was raised in a rabbit and purified by standard methods. An empirical "apparent concentration" value of an antibody stock solution was determined by measuring the inhibition of a sample of AmyS of known specific activity. Then the antibody sample was used to determine the concentration and specific activity of AmyS and TS23t variants. These values were used to create normalized 96-well enzyme stock plates, where all of the variants were diluted to a common concentration.

D. Native protein gel electrophoresis

[0374] Electrophoretic mobility of variant protein samples was measured using the PhastGel system (GE Healthcare) on pre-cast native polyacrylamide gels (PhastGel Homogeneous) at either 7.5% or 12.5% concentration. Buffer strips (PhastGel Native) were used and consisted of pH 8.8 in 0.88 M L- Alanine, 0.25 M Tris buffer. Typical run conditions consisted of 400 V for 12.75 minutes with an anode-to-cathode distance of 3.7 cm.

[0375] Alternatively, electrophoretic mobility of variant protein samples was measured on lmm thick 0.5-1.5% agarose gels at various pH values (i.e. 5.8, 8.0 and 10.0) through a choice of a suitable buffer system. The electrophoresis is carried out under non-denaturing conditions. The Cathode - Anode length was 13.9 cm. A sample of 1-2 μg protein was mixed with 5% glycerol + 0.05% bromophenol blue and loaded on each lane. Gels were run typically for 1 hour at 100V.

[0376] In either case gels were stained with Louiseville blue dye dissolved in 10% acetic acid and destained with 10% methanol and 10% acidic acid in water. It is possible to load between 12 and 20 protein variants simultaneously depending on native gel system used. As a consequence the electrophoretic mobility of a protein variant can be immediately assessed relative to charge ladder standards loaded on the same gel.

E. Detergent heat inactivation

[0377] Heat inactivation of commercial detergent formulas serves to destroy the enzymatic activity of any protein components while retaining the properties of non-enzymatic components. Thus this method was suitable for preparing commercially purchased detergents for use in testing the enzyme variants of the present invention. For North American (NA) and Western European (WE) heavy duty liquid laundry (HDL) detergents, heat inactivation was performed by placing pre-weighed liquid detergent (in a glass bottle) in a water bath at 95 ⁰ C for 2 hours. The incubation time for heat inactivation of North American (NA) and Japanese (JPN) heavy duty granular laundry (HDG) detergent was 8 hours and that for Western European (WE) HDG detergent was 5 hours. The incubation time for heat inactivation of NA and WE auto dish washing (ADW) detergents was 8 hours. The detergents were purchased from local supermarket stores. Both un-heated and heated detergents were assayed within 5 minutes of dissolving the detergent to accurately determine percentage deactivated. Enzyme activity was tested by the suc-AAPF-pNA assay.

[0378] For testing of enzyme activity in heat-inactivated detergents, working solutions of detergents were made from the heat inactivated stocks. Appropriate amounts of water hardness (6 gpg or 12 gpg) and buffer were added to the detergent solutions to match the desired conditions (Table 12-1). The solutions were mixed by vortexing or inverting the bottles.

* Abbreviations: Procter & Gamble (P&G); and Reckitt Benckiser (RB).

F. Terg-o-tometer assay for cleaning performance determination

[0379] A standard protocol for assessing protein and carbohydrate soil cleaning was used whereby the soil level on a fabric swatch was measured before and after cleaning under standard conditions. The fabric swatches consisted of woven cotton fabric soiled with either maize starch, rice starch or a blood, milk and carbon black mixture, and were purchased from Testfabrics, Inc. (West Pittiston, PA). Maize Starch (EMPA 161) and Blood, Milk, Carbon Black (EMPA 116) technical soils were produced by EMPA Test materials AG (St. Gallen, Switzerland). Rice Starch (CFT CS-28) soils were produced by the Center for Testmaterials BV (Vlaardingen, Netherlands). Each stain was measured before and after treatment by optical reflectance using a Minolta Reflectometer CR-410 set to a D65 (6500 ⁰ K) standard illuminant. The difference in the L, a, b values was converted to total color difference (dE), as defined by the CIE-LAB color space. Cleaning of the stains are expressed as percent stain removal index (%SRI) by taking a ratio between the color difference before and after washing and comparing it to the difference of unwashed soils (before wash) to unsoiled fabric.

[0380] Cleaning experiments were conducted in a Terg-o-tometer (United States Testing Co., Hoboken, NJ) equipped with 6 stainless steel 2 L pots fitted with overhead agitators. Each treatment was conducted in 1 L total volume consisting of either 6 grains per gallon 3 : 1 (calcium:magnesium) water hardness or 12 grains per gallon water hardness. Detergents used in the wash experiments were 1.5 g/L AATCC HDL WOB 2003 liquid detergent with 5mM HEPES buffer at pH 8, 0.7g/L AATCC HDD WOB 1993 granular detergent, 8g/L IEC A* 60456 granular detergent with perborate and TAED bleach, or 5g/L Persil Power Gel liquid detergent. Enzyme was added directly into the wash solution and reactions were then initiated by addition of either 40g/L or 200g/L of soiled and ballast fabric. The washing reactions were agitated at 100 rpm for 10, 15, or 40 minutes at 20 ⁰ C, 25°C, 30 ⁰ C, 40 ⁰ C, or 50 ⁰ C. Following cleaning, swatches were rinsed for 3 minutes in tap water, spun in a front-loading washing machine at 1000 rpm to remove excess water, and dried in a dryer at low heat on a permanent press cycle for approximately 45 minutes. Comparison of the extent of soil removal was assessed by reflectometry and expressed as the percent soil removal index (%SRI). The control condition did not contain enzyme and the positive control consisted of various doses of benchmark commercial enzymes.

G. Bodipy-starch assay for determination of amylase activity

[0381] The Bodipy-starch assay was performed using the ENZCHEK® Ultra Amylase Assay Kit (E33651, Invitrogen). A 1 mg/mL stock solution of the DQ starch substrate was prepared by dissolving the contents of the vial containing the lyophilized substrate in 100 μL of 5OmM sodium acetate buffer at pH 4.0. The vial was vortexed for about 20 seconds and left at room temperature, in the dark, with occasional mixing until dissolved. 900 μL of assay buffer (50 mM sodium acetate with 2.6 mM CaC^ pH 5.8) was added and the vial vortexed for about 20 seconds. The substrate solution was stored at room temperature, in the dark, until ready to use or at 4°C. For the assay, a 100 μg/mL of working solution of the DQ substrate was prepared from the 1 mg/mL substrate solution in the assay buffer. 190 μL of 100 μg/mL substrate solution was added to each well in a 96-well flat-bottom microtiter plate. 10 μL of the enzyme samples were added to the wells, mix for 30 seconds using a thermomixer at 800 rpms. A blank sample that contains buffer and substrate only (no-enzyme blank) was included in the assay. The rate of change of fluorescence intensity was measured (excitation: 485 nm, emission: 520 nm) in a fluorescence microtiter plate reader at 25 ⁰ C for 5 minutes.

H. Corn flour hydrolysis for determination of amylase activity [0382] Starch Hydrolysis of Corn Flour Substrate Assay for Enymatic Activity. Organic corn flour (Azure Farms, lot no. 03227) was evenly spread into Greiner 96-well microplate, polypropylene, black, flat bottom chimney wells, (Cat. No. 655209), using a solids dispensing device (V&P Scientific). 85 μL of 20 mM sodium acetate pH 5.6 were added to each well and mixed. A foil seal was applied to the top of the plate and the plate pre-incubated at 70 ⁰ C in the Thermomixer for 20-30 minutes. Enzyme samples were diluted in Agilent polypropylene plate (5042-1385) in 20 mM sodium acetate buffer. 11 μL of diluted enzyme samples were added to the substrate plate and the plate sealed firmly with another foil. Plates were then transferred to Labnet VorTemp 56 Incubator/Shaker with metal blocks, (Cat. No. S2056A) pre-heated to 95°C and the shake speed set to 500 rpm. The incubation was continued for 30 minutes. At the end of the incubation, the plates were rapidly cooled in an ice bucket and the starch hydrolysis reaction was stopped by addition of 100 μL of 0.1 N H ₂ SO ₄ to each well. The plate was mixed briefly and the starch hydrolysis reaction products were either analyzed by the PAHBAH assay or HPLC.

I_u383] Colorimetric detection of Soluble Sugar Concentrations from Enzymatic Hydrolysis of Corn Flour Substrate. Aliquots of 80 μL of 0.5 N NaOH were added to all wells of an empty PCR plate followed by 20 μL of PAHBAH reagent (5% w/v p-hydroxybenzoic acid hydrazide (PAHBAH, Sigma # H9882, dissolved in 0.5 N HCl) and mixed (PAHBAH reaction plate). 10 μL of the starch hydrolysis reaction supernatants were added to the PAHBAH reaction plate. All plates were sealed and placed in the thermocycler (MJ Research Tetrad), programmed for 2 minutes at 95 ⁰ C, and then cooled to 20 ⁰ C. Samples of 80 μL of the developed PAHBAH reaction mixtures were transferred to a read plate and absorbance was measured at 405 nm in a spectrophotometer. [0384] HPLC Determination of Soluble Sugar Concentrations from Enzymatic Hydrolysis of Corn Flour Substrate. Soluble sugar standards (DP1-DP7) obtained from Sigma (St. Louis, MO) were all diluted in Milli-Q water to 100 mg/mL and used for converting peak area for the sugars to actual sugar concentrations. The quenched plate from the starch hydrolysis assay was spun in a Beckman Coulter Allegra 6R Centrifuge for 5 minutes at 3000 rpm 25 ⁰ C. The supernatant was pipetted from the spun plate and transferred to a Multiscreen-HV filter plate (Catalog No. MAHVN4550). The filter plate was spun over an Agilent HPLC plate in the Hettich Rotanta centrifuge for 10 minutes at 6,000 rpm 25°C. 50 μL of 0.01 N sulfuric acid mobile phase (0.1 N sulfuric acid diluted 1OX with Milli-Q water) was transferred to each well of another clean Agilent HPLC plate. The filtered plate was briefly mixed and 50 μL of the filtrate was transferred the corresponding wells in the plate with 50 μL per well of mobile phase. Diluted sugar standards were added to empty wells in the plate to be included in the calibration. The contents were mixed briefly on a platform shaker and the plate covered with a Nalgene Pre- slit Well Cap. The HPLC column (Bio-Rad Aminex HPX-87H column Cat No. 125-0140) was prepared ahead of time with 2 L of mobile phase running at a constant flow rate of 0.6 mL/minute. All samples in the plate were run with 20 μL injection volume and analyzed using AMINEXH.M and RID (refractive index) as the detector. After the run was completed, the flow rate in the HPLC was dropped down to 0.05 mL/min.

I. Determination of starch viscosity reduction by amylase [0385] In this assay, viscosity reduction of corn starch substrate solution was measured in a viscometer. The corn starch substrate slurry was made up fresh in batch mode with 30% corn flour dry solids in distilled water and adjusted to pH 5.8 using sulfuric acid. For each run, 50 grams of the slurry (15 grams dry solids) was weighed out and pre-incubated for 10 minutes to warm up to 70 ⁰ C. Upon amylase addition, the temperature was immediately ramped up from

/U ⁰ C to 85°C with a rotation speed of 75rpm. Once the temperature of the slurry and amylase mixture reached 85°C, the temperature was held constant and viscosity was monitored for an additional 30 minutes.

J. Measurement of enzyme binding to macromolecular substrates

[0386] Binding assays were done to determine substrate binding of Amylase (AmyS) charge ladder variants (charge change = -12 to +12 relative to wild-type AmyS) to corn stover and bagasse. Substrates used included bagasse (sugarcane bagasse from Brazil, dilute-acid pre- treated by National Renewable Energy Laboratory, washed and buffered at pH 5), AFEX (ammonia fiber expansion corn stover), and PCS (dilute sulfuric acid pre-treated corn stover, washed and adjusted to pH 5). All substrates were brought to the desired percentage solids prior to use.

[0387] Amylase Binding: Amylase charge ladder variants were purified and diluted to 200 ppm for testing. A 1% cellulose bagasse solution was prepared in borate buffer (4OmM, pH8.5, 0.016% Tween80). 150 μl of the bagasse solution was added into each well in a microtiter filtration plate. 150 μl of borate buffer was added into a set of separate wells, which served as controls. 10 μl of amylase charge ladder variants was added into the filtration plate, each condition was in duplicates. The plate was incubated at room temperature for 2 hours. The filtrate was collected and amylase activity in the supernatant was measured by BODIPY-starch assay.

[0388] Measurement of Enzyme Binding to Microswatches: Amylase variants were incubated with or without CS-28 rice starch microswatches under standard wash conditions for 30 min. The amount of free enzyme was measured by the BODIPY-starch assay. The fraction of enzyme bound to the microswatches was calculated as follows: Fraction bound = (Activity of enzyme in absence of swatch - Activity of enzyme in presence of swatch)/(Activity of enzyme in absence of swatch).

K. Geobacillus stearothermophilus amylase protein quantitation

[0389] The G. stearothermophilus amylase protein was quantitated by competitive immunoassay. Briefly, purified G. stearothermophilus amylase was labeled with a fluorescent dye (fluorescein) and antibody to G. stearothermophilus amylase was labeled with a quencher dye (tetramethylrhodamine). The fluorescence signal of the fluorescein-amylase conjugate is quenched upon binding of the quencher- labeled antibody. The presence of free amylase in the sample competes for the quencher-labeled antibody, resulting in an increase of the fluorescence

signal. Therefore, the strength of the fluorescence signal is proportional to the amount of free amylase in the sample. The assay was calibrated with purified G. stearothermophilus amylase of known concentrations.

[0390] Labeling of G. stearothermophilus _Amylase with Fluorescent Dye: Purified Geobacillus stearothermophilus amylase was labeled with fluorescein isothiocyanate (Molecular Probes, Eugene OR) at pH 9.5 in 50 mM sodium carbonate buffer according to the manufacturer's protocol. At the end of the reaction, the protein was separated from unbound dye by gel filtration over Sephadex G-25 (Sigma, St Louis, MO, USA) in phosphate -buffered saline. [0391] Antibody Preparation and Labeling with Quencher Dye: Antibody to Geobacillus stearothermophilus amylase was prepared by immunization of rabbits and recovery of the antiserum. The antiserum was stored at -20 ⁰ C until use. Preparation of the immunoglobulin fraction by carried out by ammonium sulfate precipitation; 15 ml. 3.75 M ammonium sulfate was added to 20 ml antiserum and allowed to sit at 4°C for 60 minutes before centrifugation at 2,000 g to recover the precipitate. The recovered precipitate was washed twice by resuspension and sedimentation in 10 ml ice-cold 1.6 M ammonium sulfate. The final precipitate was dissolved in 4 ml. water and dialyzed against 50 mM sodium carbonate pH 9.5 at 4°C. The protein concentration was estimated to be 29.2 mg/ml. by A ₂₈ o using the extinction coefficient S ₁ C _f0 = 15. The immunoglobulin fraction was labeled with tetramethyl rhodamine isothiocyanate (Sigma, St. Louis, MO) in 50 mM sodium carbonate pH 9.5. Unbound dye was then removed by gel filtration on a column of Sephadex G-25 equilibrated with phosphate-buffered saline containing 0.1% deoxycholate.

[0392] Assay Procedure: The immunoassay was carried out in 96- well microtiter plates (Corning #3650). The concentration of the fluorescein-amylase was adjusted such that the final concentration in the assay would be the middle of the desired standard curve. Similarly, the concentration of the quencher- antibody was adjusted such that the final concentration would allow for maximum modulation of the fluorescence signal. Using an automated liquid handling system, 5 μL each of sample, fluorescein-amylase, and quencher antibody were added to 180 μL phosphate-buffered saline containing 2%(w/v) polyethylene glycol 8000 (Sigma, St. Louis, MO, USA). After briefly shaking, the plates were allowed to incubate at room temperature for one hour the fluorescence signal was determined using a fluorescence plate reader (Molecular Devices) with excitation and emission filters set to 495 nm and 520 nm, respectively.

Example 13. Amylase production in B. subtilis

[0393] In this Example, production of a mutant truncated form G. stearothermophilus amylase α amylase (having a S242Q mutation and a 29 amino acid deletion from the C- terminus; also referred to herein as S242Q) and variants thereof in B. subtilis are described. Transformation was performed as known in the art (see, e.g., WO 02/14490). Briefly, the gene encoding the parent amylases was cloned into the pHPLT expression vector, which contains the LAT promoter (PLAT), a sequence encoding the LAT signal peptide (preLAT), followed by Pstl and Hpal restriction sites for cloning. [0394] The coding region for the LAT signal peptide is shown below:

atgaaacaac aaaaacggct ttacgcccga ttgctgacgc tgttatttgc gctcatcttc ttgctgcctc attctgcagc ttcagca (SEQ ID NO: 20).

[0395] The amino acid sequence of the LAT signal peptide is shown below:

MKQQKRLYAR LLTLLFALIF LLPHSAASA (SEQ ID NO: 21)

[0396] The amino acid sequence of the mature truncated S242Q amylase with the substituted amino acid shown in italics was used as the basis for making the variant libraries described herein:

AAPFNGTMMQ YFEWYLPDDG TLWTKVANEA NNLSSLGITA LWLPPAYKGT SRSDVGYGVY

DLYDLGEFNQ KGTVRTKYGT KAQYLQAIQA AHAAGMQVYA DVVFDHKGGA DGTEWVDAVE VNPSDRNQEI SGTYQIQAWT KFDFPGRGNT YSSFKWRWYH FDGVDWDESR KLSRIYKFRG IGKAWDWEVD TENGNYDYLM YADLDMDHPE VVTELKNWGK WYVNTTNIDG FRLDAVKHIK

FQFFPDWLSY VRSQTGKPLF TVGEYWSYDI NKLHNYITKT NGTMSLFDAP LHNKFYTASK

SGGAFDMRTL MTNTLMKDQP TLAVTFVDNH DTEPGQALQS WVDPWFKPLA YAFILTRQEG

YPCVFYGDYY GIPQYNIPSL KSKIDPLLIA RRDYAYGTQH DYLDHSDIIG WTREGVTEKP GSGLAALITD GPGGSKWMYV GKQHAGKVFY DLTGNRSDTV TINSDGWGEF KVNGGSVSVW

VPRKTT (SEQ ID NO: 22).

[0397] The coding region for the mature AmyS amylase is shown below:

gccgcaccgt ttaacggtac catgatgcag tattttgaat ggtacttgcc ggatgatggc acgttatgga ccaaagtggc caatgaagcc aacaacttat ccagccttgg catcaccgct ctttggctgc cgcccgctta caaaggaaca agccgcagcg acgtagggta cggagtatac gacttgtatg acctcggcga attcaatcaa aaagggaccg tccgcacaaa atatggaaca aaagctcaat atcttcaagc cattcaagcc gcccacgccg ctggaatgca agtgtacgcc gatgtcgtgt tcgaccataa aggcggcgct gacggcacgg aatgggtgga cgccgtcgaa gtcaatccgt ccgaccgcaa ccaagaaatc tcgggcacct atcaaatcca agcatggacg aaatttgatt ttcccgggcg gggcaacacc tactccagct ttaagtggcg ctggtaccat tttgacggcg ttgactggga cgaaagccga aaattaagcc gcatttacaa attccgcggc atcggcaaag cgtgggattg ggaagtagac acggaaaacg gaaactatga ctacttaatg tatgccgacc ttgatatgga tcatcccgaa gtcgtgaccg agctgaaaaa ctgggggaaa tggtatgtca acacaacgaa cattgatggg ttccggcttg atgccgtcaa gcatattaag ttcagttttt ttcctgattg gttgtcgtat gtgcgttctc agactggcaa gccgctattt accgtcgggg aatattggag ctatgacatc aacaagttgc acaattacat tacgaaaaca aacggaacga tgtctttgtt tgatgccccg ttacacaaca aattttatac cgcttccaaa tcagggggcg catttgatat gcgcacgtta atgaccaata ctctcatgaa agatcaaccg acattggccg tcaccttcgt tgataatcat gacaccgaac ccggccaagc gctgcagtca tgggtcgacc catggttcaa accgttggct tacgccttta ttctaactcg gcaggaagga tacccgtgcg tcttttatgg tgactattat ggcattccac aatataacat tccttcgctg aaaagcaaaa tcgatccgct cctcatcgcg cgcagggatt atgcttacgg aacgcaacat gattatcttg atcactccga catcatcggg tggacaaggg aaggggtcac tgaaaaacca ggatccgggc tggccgcact gatcaccgat gggccgggag gaagcaaatg gatgtacgtt ggcaaacaac acgctggaaa agtgttctat gaccttaccg gcaaccggag tgacaccgtc accatcaaca gtgatggatg gggggaattc aaagtcaatg gcggttcggt ttcggtttgg gttcctagaa aaacgaccgt ttctaccatc gctcggccga tcacaacccg accgtggact ggtgaattcg tccgttggac cgaaccacgg ttggtggcat ggcct (SEQ ID NO: 23)

[0398] The amino acid sequence of the mature AmyS amylase was used as the basis for making the AmyS variant libraries, and is provided as SEQ ID NO:2. [0399] The PCR products were purified using Qiaquik columns from Qiagen, and resuspended in 50 μL of deionized water. 50 μL of the purified DNA was digested with Hpal (Roche) and Pstl (Roche) and the resultant DNA resuspended in 30 μL of deionized water. 10- 20 ng/μL of the DNA was cloned into plasmid pHPLT using Pstl and Hpal cloning sites. The

πgation mixtures were directly transformed into competent B. subtilis cells (genotype: δvpr, δwprA, δmpr-ybfJ, δnprB). The B. subtilis cells have a competency gene (comK) which is placed under a xylose inducible promoter, so xylose was used to induce competency for DNA binding and uptake (see Hahn et al. (1996) MoI. Microbiol. 21:763-775). [0400] The elements of plasmid pHPLT-AmyS include: pUB 110 = DNA fragment from plasmid pUBl lO (McKenzie et al. (1986) Plasmid 15: 93-103). Plasmid features include: ori- pUBHO = origin of replication from pUBllO, neo = neomycin resistance gene from pUBllO, Plat = transcriptional promoter from B. licheniformis amylase, Pre LAT = signal peptide from B. licheniformis amylase, SAMY 425ss = The coding region for truncated AmyS gene sequence (replaced by the coding regions for each truncated AmyS variant expressed in this study), Terminator = transcriptional terminator from B. licheniformis amylase.

Example 14. Expression of Enzyme Variants

[0401] This Example describes the methods used to express various recombinant enzymes of the transformed B. subtilis of the preceding Examples on a 2 ml scale.

[0402] B. subtilis clones containing AmyS (or a variant thereof) or S242Q (or a variant thereof) expression vectors were replicated with a steel 96-well replicator from glycerol stocks into 96-well culture plates (BD, 353075) containing 150 μl of LB media + 10 μg/ml neomycin, grown overnight at 37°C, 220 rpm in a humidified enclosure. A 100 μl aliquot from the overnight culture was used to inoculate 2,000 μl defined media + 10 μg/ml neomycin in 5 ml plastic culture tubes. The cultivation media was an enriched semi-defined media based on MOPS buffer, with urea as major nitrogen source, glucose as the main carbon source, and supplemented with 1% soytone and 5 mM calcium for robust cell growth. Culture tubes were incubated at 37°C, 250 rpm, for 72 hours. Following this incubation, the culture broths were centrifuged for 10 minutes at 3,000 x g. The supernatant solution was decanted into 15 ml polypropylene conical tubes and 80 μL of each sample were aliquoted into 96 well plates for protein quantitation.

Example 15. Production of Enzyme Variants [0403] This Example describes the production of enzyme charge ladders and combinatorial charge libraries.

enzyme Charge Ladders

[0404] Multiple protein variants spanning a range of physical properties of interest are selected from existing libraries or are generated by site-directed mutagenesis techniques as known in the art (see, e.g., U.S. Pat. Pub. No. 2008-0293610). This defined set of probe proteins is then assayed in a test of interest.

[0405] Exemplary amylase charge ladder variants are shown in the following tables and assayed as described herein. In these tables, the charge change is relative to the parent enzyme. [0406] The sequence of the AmyS gene was provided to Gene Oracle (Mountain View, CA) for the synthesis of the 28 charge ladder variants shown in Tables 15-1 and 15-2. Gene Oracle synthesized and cloned the AmyS variants into vector pGov4 and transformed them into E. coli. DNA isolated from minipreps, as well as an agar stab were supplied for each variant. [0407] The variants were PCR amplified and cloned into the pHPLT B. subtilis expression vector. The variants were amplified as a Pstl-Hindlll fragment from plasmid pGov4 using primers:

Satori F S'-CTCATCTTCTTGCTGCCTCATTCTGCAGCTTC-S' (SEQ ID NO:24); and

Satori R S'-TTATCCTTTACCTTGTCTCCAAGC-S' (SEQ ID NO:25).

[0408] The PCR products were purified using Qiagen Qiaquik columns, and resuspended in 50 μL of milliQ water. 50 μL of the purified DNA was digested with HindIII (Roche) and Pstl (Roche) and the resultant DNA resuspended in 30 μL of deionized water. 10-20 ng/μL of the DNA was cloned into plasmid pHPLT using Pstl and Hpal cloning sites. The ligation mixtures were directly transformed into competent B. subtilis cells (genotype: amyE::xylRPxylAcomK- phleo). These B. subtilis cells have a competency gene (comK) which is placed under a xylose inducible promoter, so xylose was used to induce competency for DNA binding and uptake.

Enzyme Combinatorial Charge Libraries (CCL): Generation of G. stearothermophilus AmyS- S242Q CCL

[0409] The AmyS-S242Q plasmid DNA was isolated from a transformed B. subtilis strain (gentotype: AaprE, AnprE, amyEwxylRPxylAconiK-phleo) and sent to DNA2.0 Inc. as the template for CCL construction. A request was made to DNA2.0 Inc. (Mountain View, CA, USA) for the generation of positional libraries at each of the four sites in AmyS-S242Q (S242Q) amylase that are shown in Table 15-4. Variants were supplied as glycerol stocks in 96-well plates.

[0410] The AmyS S242Q combinatorial charge library was designed by identifying the following four residues: Gln-97, GIn 319, GIn 358, and GIn 443. A four site, 81 -member CCL was created by making all combinations of three possibilities at each site: wild-type, arginine, or aspartic acid.

Example 16. Enzyme Wash Performance

[0411] This Example describes the testing of S242Q variant in a microswatch assay 1.0 μg/ml in AATCC HDL detergent or 5 mM HEPES buffer under varying ionic strength. The methods provided in Example 12 were used (see, e.g., "Rice Starch Microswatch Assay for testing Amylase Performance").

[0412] There is an optimal net charge change for cleaning performance for enzyme in AATCC HDL detergent. Performance is measured in terms of relative cleaning performance observed in a rice starch microswatch activity assay. A value of around 1.0 indicates top cleaning performance in this assay. This is an example of optimizing a protein physical property (e.g., net charge) for improving a given outcome or benefit (e.g., cleaning performance in a liquid laundry detergent). The charge optimum identified with this limited set of probe proteins coincides with the optimum charge observed when measuring the entire charge combinatorial library. The use of probe proteins is therefore predictive of the behavior of the entire library. [0413] According to the Debye-Huckel theory (Israelachivili, Intermolecular and Surface Forces, Second Edition: With Applications to Colloidal and Biological Systems, Academic Press

z ^d Ed. [1992]), electrostatic interactions are governed primarily by the strength of double-layer forces between interacting species at constant potential or constant charge (enzymes, substrates, fabric, and detergent), their size, and the dielectric constant of the surrounding medium. In order to characterize the electrostatic behavior of particles in a complex medium, such as a detergent formulation, their interaction in a reduced environment possessing the same Debye screening length is sufficient. This was accomplished by choosing a buffer of matching pH and conductivity to that of the detergent under wash conditions. An appropriate buffer for such testing is 5 mM HEPES buffer at pH 8.0 with varying amounts of indifferent electrolyte, such as NaCl. Addition of 2.5 mM NaCl to this buffer matches the pH and conductivity of typical North American wash conditions. Addition of 100 mM NaCl is representative of Japanese and European wash conditions, typically higher in ionic strength due to both increased water hardness and detergent concentrations.

[0414] Figure 23 shows that positive charge S242Q variants were superior for cleaning of rice starch microswatch under North American laundry conditions. Similarly, positive charge variants of another α-amylase (i.e., TS23t) were superior for cleaning of rice starch microswatch under North American laundry conditions (Figure 24), demonstrating that charge mutations have a similar effect in different α-amylases. Positive charge S242Q variants also exhibit higher specific activity for granular corn starch substrates hydrolysis (Figure 25). [0415] Starch liquefaction by the AmyS charge ladder variants was determined by monitoring the final viscosity following liquefaction of corn starch. A low viscosity value is indicative of breakdown of starch polysaccharides. As shown in Figure 14 a charge optimum (e.g., -4 to -T) was observed for liquefaction. AmyS variants that were too negative (e.g., -12 to -10) exhibited very high final viscosities, and variants that were too positive (e.g., + 6 or greater) exhibited even higher final viscosities (e.g., beyond limits of lab instrumentation due to torque overload).

Example 17. Thermostability

[0416] This Example describes determining the relationship between protein charge and thermal stability. Amylase assays were based on BODIPY starch hydrolysis before and after heating the culture supernatant. The same chemical and reagent solutions were used as described in Example 12.

Thermal stability assay for α-amylases

[0417] The filtered culture supernatants were serially diluted in 50 mM sodium acetate + 2 mM CaCl ₂ pH 5.8 with 0.002% Tween. 10 μl of each diluted culture supernatant was assayed to determine the initial amylase activity by the BODIPY starch assay. 50 μl of each diluted culture supernatant was placed in a VWR low profile PCR 96 well plate. 30 μL of mineral oil was added to each well as a sealant. The plate was incubated in a BioRad DNA engine Peltier Thermal Cycler at 95 ⁰ C for 30 or 60 minutes depending on the stability of the parent enzyme. Following incubation, the plate was cooled to 4°C for 5 min and then kept at room temperature. 10 μl of each sample was added to a fresh plate and assayed to determine the final amylase activity by the BODIPY starch assay as described in Example 1.

Calculation of Thermostability

[0418] The residual activity of a sample was expressed as the ratio of the final absorbance and the initial absorbance, both corrected for blanks. A higher index indicates a more thermally stable variant. This is an example of optimizing a protein physical property, in this case net charge, for improving enzyme thermal stability for a liquid laundry application. [0419] Thermostability of the variants was assessed as described above. Thermostability winners from the S242Q CCL are listed in Table 17-1. Winners were defined as those having a ratio of mutant residual activity to parent (i.e., S242Q) residual activity greater than 1. Figure 30 shows the residual activity of the AmyS first charge ladder as a function of charge change relative to wild type. The thermal stability employed in this assay is described in example 12. Once again as evidenced from the Figure accumulation of extreme negative charges (-12) or positive charges (+4) relative to the wild type enzyme are detrimental for thermal stability. This is an example of optimizing a protein physical property, in this case net charge, for improving enzyme thermal stability for a liquid laundry application.

Example 18. Enzyme Performance

[0420] This Example demonstrates that enzyme performance may be affected by charge. Enzyme performance was assessed using heat inactivated detergents as described above in Example 12. Winners were defined as those having Performance Index (PI) a greater than 1. PI is the ratio of mutant residual activity to parent (i.e., S242Q) residual activity. Results are shown in Tables 18-1 and 18-2.

Table 18-1: S242Q CCL - CS-28 rice starch microswatch winners, Tide 2x (North American conditions as described in Example 12)

Table 18-2: S242Q CCL - CS-28 rice starch microswatch winners, Persil (Western European conditions)

[0421] Activity was also measured using the BODIPY starch hydrolysis assay as provided herein. The results are shown in Table 18-3. A relative specific activity on this starch substrate (a corn starch) greater than 1 indicates the variant has higher specific activity than the S242Q parent. Relative ppm is the expression titer of the variant relative to the parent, greater than 1 indicates higher titers (in shake tubes) than the S242Q parent.

example 19. Balancing Mutational Effects on Amylase Activity and Expression

[0422] This Example illustrates that two conflicting enzyme properties can be simultaneously optimized by the introduction of multiple amino acid substitutions. [0423] As determined during development of the present invention, the median expression of AmyS-242Q decreased with increasing positive charge. However, specific BODIPY starch hydrolysis increased with increasing positive charge. Enhanced recombinant amylase expression and starch hydrolysis are desirable in an engineered variant of AmyS-242Q suitable for starch liquefaction in the fuel ethanol industry or cleaning in detergent applications for instance. These properties, however, are apparently conflicting properties. As determined during development of the present invention, using the methods of the present invention, it is possible to produce a more highly expressed amylase variant without severely compromising starch hydrolysis by selectively combining single mutations. The strategy described herein was successfully used to produce and select multiply-substituted AmyS-242Q variants having improvements in a first property (e.g., expression as the primary property), while improving or not sacrificing a second property (e.g., starch hydrolysis as the secondary property).

[0424] In addition, in converse to median expression of AmyS-242Q variants, corn starch microswatch cleaning increased with increasing positive charge. Enhanced recombinant amylase expression and cleaning performance are desirable in an engineered variant of AmyS- 242Q. These properties, however, are also apparently conflicting properties. As determined during development of the present invention, using the methods of the present invention, it is possible to produce a more highly expressed amylase variant without severely compromising cleaning performance by selectively combining single mutations. The strategy described herein was successfully used to produce and select multiply-substituted AmyS-242Q variants having improvements in a first property (e.g., expression as the primary property), while improving or not sacrificing a second property (e.g., rice starch microswatch cleaning as the secondary property).

[0425] In particular, an eighty member AmyS-S242Q charge combinatorial library (CCL) comprising variants having combinations of from one to four substitutions of charged residues was tested for shake tube expression, BODIPY-starch hydrolysis, and rice starch cleaning activity. AmyS-S242Q winners are shown in Tables 19-1 and 19-2. Importantly, the multiply- substituted variants of Table 19-1 have equal or improved expression and equal or improved BODIPY-starch hydrolysis as compared to the parent enzyme. Similarly, the multiply- substituted variants of Table 19-2 have equal or improved expression and equal or improved rice starch cleaning activity as compared to the parent enzyme.

I_u426] In sum, because enzyme activity and enzyme production have different charge dependencies (see Figures. 27 A, 27B, 28A, and 28B) they are negatively correlated (See FIG. 26 A and 26B). However, there are a number of variants that are improved in both expression and activity, and analyzing the library in this manner allows them to be identified. [0427] Although demonstrated with amylases this method is applicable to other enzyme classes such as proteases, lipases, cellulases, transferases and pectinases. Moreover any combination of two or more properties can be analyzed simultaneously such as expression, activity, binding, thermal stability, detergent and chelant stability.

Example 20 - Microswatch cleaning and starch hydrolysis

[0428] Enzyme performance was assessed using heat inactivated detergents as described above. Assays were performed as described above in Example 12 (see Rice Starch Microswatch Assay for testing Amylase Performance and Bodipy-Starch Assay For Determination Of Amylase Activity). Winners are defined as those having Performance Index (PI) a greater than 1. PI is the ratio of mutant residual activity to WT residual activity. Table 20-1 shows the calculations for AmyS variants that are better than wild type (δδG <0) compared to the charge change scores (δ CHRG). The charge change, Kyte-Doolittle, Eisenberg and hydrogen bonding are defined in WO 2008/153925, filed 6 June 2008. In addition Table 20-1 shows the results for Kyte-Doolittle hydropathicity (δ K-D) and Eisenberg hydrophobicity scales (δ E). Table 20-1 also shows values for hydrogen bonding (δ HB), with a score of -2 meaning the loss of hydrogen bonding ability. Table 20-1 shows the calculations for AmyS variants that are better than wild type for corn flour hydrolysis at 5, 10, and 60 min (CF5, CFlO, CF60), activity on DP7 substrates at pH 4.0 and 5.8 (pH 4, pH 5.8), rice starch cleaning at pH 8.6 and 10 (Clean 8 and Clean 10), and protein expression in B. subtilis (EXP). The effect of charge on activity has the opposite direction to the effect of charge on expression. Hydrogen bonding and hydrophobicity also demonstrate statistically relevant effects on these properties. Clearly, properties of amino acid substitutions such as charge and hydrophobicity can affect expression levels in B. subtilis and E. coli, as well as basic activity and stability of proteins.

example 21. Modulating of an Enzyme's pH-Activity Profile

[0429] This Example describes the use of surface charge mutations to optimize an enzyme's pH-activity profile for a given reaction. Figure 31A shows rice starch microswatch cleaning activity as a function of pH for the first Amy S charge ladder of Example 15. The pH range from 3.0 to 4.25 was in 200 mM Na formate containing 0.01% Tween-80, while the pH range from 4.25 to 5.5 was in 200 mM Na acetate containing 0.01% Tween-80. The data are fit to titration curves, each with a single pKa value. Figure 3 IB show an apparent pKa for AmyS catalysis as a function of charge change for the first AmyS charge ladder of Example 15. These data demonstrate that pH-activity profiles for an α-amylase can be significantly shifted by surface charge mutations, even in 200 mM buffer. Although this had been reported at very low ionic strength for subtilisin (Russell et al. (1987) J MoI Biol. 193: 803-13) and for D-xylose isomerase (Cha et al. (1998) MoI Cell. 8:374-82), this is believed to be the first time this has been accomplished with α-amylase, and, suprisingly, even at high ionic strength.

Example 22. AmyS Superscreen

[0430] The following assays were used in the examples described below. Any deviations from the protocols provided below are indicated in the examples. In these experiments, a 96 well spectrophotometer was used to measure the absorbance of the products formed after the completion of the reactions.

Starch Hydrolysis Assay for Specific Activity Determination and Thermal Stability

[0431] α-amylase activity assay on corn flour was performed to measure specific activity and stability of B. subtilis AmyS and AmyS variants. Conditions that closely mimic real- world applications in cleaning and grain processing were used. Activity is defined as reducing ends generated due to the enzymatic breakdown of corn flour, determined by the PAHBAH (p- hydroxybenzoic acid hydrazide) method. Stability is defined as sustained activity at 85°C. [0432] Hardware: Inheco Variomag Teleshake 95 with PCR plate adapter, Thermo Electron Multidrop, Axygen PCR-96-FS-C full-skirt PCR plate, Thermocyclers - with a minimum of 4 96-well blocks (an MJ Research Tetrad), Biomek FX liquid handlers. [0433] Starch Hydrolysis: Azure Farms Organic Corn Flour, sifted for liquid-handling purposes was used to obtain the <600 micron fraction, baked 4 hours at 80 ⁰ C, then allowed to equilibrate overnight at room temperature. A 2% w/w suspension was prepared in 500-g and 1000-g batches. The suspension was stirred vigorously and continuously during pH adjustment, pH equilibration, and transfer from beaker to PCR plate. For 1,000 g, 23 g pre-baked corn flour

and 977 g house deionized water were stirred for 15 minutes, adjusted with H2SO4 to pH 5.8, and allowed to equilibrate for 30 minutes, at which point a final pH adjustment was performed if necessary. 8-channel pipets bearing tips trimmed to an opening size of approximately 1.5 mm were used to deliver the suspension into the wells of Axygen PCR plates. [0434] Culture supernatants of AmyS and AmyS variants were diluted to approximately 1 μg/mL in dilution buffer (water + 0.005% Tween-80) and 10 μL diluted supernatant each were transferred to the 5-minute, 10-minute and 60-minute reaction plates and mixed once by pipetting sample up and down. An aliquot of 50 μL light mineral oil was transferred to each well. Plates were transferred to the Inheco units pre-heated to 85 ⁰ C. At the indicated time points following incubation (5, 10 and 60 minutes), the starch hydrolysis reaction was stopped by addition of 10 μL of 4N NaOH to each well. The starch hydrolysis reaction products were analyzed by the PAHBAH assay.

[0435] PAHBAH assay: Aliquots of 80 μL of 0.5 N NaOH were added to all wells of an empty PCR plate followed by 20 μL of PAHBAH reagent (5% w/v /?-hydroxybenzoic acid hydrazide (PAHBAH, Sigma # H9882, dissolved in 0.5 N HCl) and mixed by pipetting up and down (PAHBAH reaction plate). 10 μL of the starch hydrolysis reaction supernatants were added to the PAHBAH reaction plate. All plates were sealed and placed in the thermocycler, programmed for 2 minutes at 95°C, and then cooled to 20 ⁰ C. Samples of 80 μL of the developed PAHBAH reaction mixtures were transferred to a fresh (read) plate and absorbance was measured at 405 nm in a spectrophotometer.

Cleaning Swatch Assay for Stain Removal Performance

[0436] In this assay, the stain removal performance of B. subtilis AmyS and AmyS variants was determined in a microtiter plate scale using CS-28 rice starch stain micros watches. Microswatches of ¹ A" circular diameter were obtained from CFT Vlaardingen (Netherlands). Two microswatches were placed into each well of a 96- well microtiter plate. [0437] The filtered culture broth samples were tested at an appropriate concentration by dilution with a mixture of 10 mM NaCl, 0.1 mM CaCl ₂ , 0.005% Tween-80 to 2Ox the desired final concentration in the performance test (final cone, in test 0.025 - 0.10 ppm). [0438] Amylase performance was measured at both pH 8 and pH 10.

[0439] Either 190 μl of buffer solution, containing 25 mM HEPES (Sigma, H7523), 2 mM CaCl ₂ , 0.005% Tween-80, pH 8.0, or 190 μl of buffer solution, containing 25 mM CAPS (Sigma, C2632), 2 mM CaCl ₂ , 0.005% Tween-80, pH 10.0 were added to each well of the plates containing microswatches. 10 μL of diluted amylase samples were added to each

micros watch containing well (to provide a total volume of 200 μL/well). The plate was covered with a plate seal and placed in an incubator for 60 minutes at 40 ⁰ C, with agitation at 1150 rpm (iEMS incubator). Following incubation under the appropriate conditions, 100 μL of solution from each well was removed, placed into a fresh microtiter plate and absorbance was measured at 488 nm in a spectrophotometer. "Blank controls", containing 2 microswatches per well and detergent but no amylase samples were also included in the test. [0440] Calculation of the CS-28 rice starch hydrolysis performance: The obtained absorbance value was corrected for the blank value (microswatches incubated in the absence of enzyme). The resulting absorbance - δOD488 - was a measure for the amylolytic activity. For each sample (AmyS or AmyS variant) the performance index was calculated by dividing the activity of the variant by the activity of the wildtype enzyme. The performance index compared the performance of the variant (actual value) and the standard AmyS reference enzyme (theoretical value) at the same protein concentration. [0441] A performance index (PI) that is greater than 1 (PI > 1) identified a better variant (as compared to the standard, e.g., wild-type), while a PI of 1 (PI = 1) identified a variant that performs the same as the standard, and a PI that is less than 1 (PI < 1) identified a variant that performs worse than the standard. Thus, the PI identified variants with performance differences over the wildtype enzyme. [0442] The following site variants were evaluated using the assays described in this Example:

P17A, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y D19A, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y T21A, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y N28A, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y S 5 IA, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y

G72A, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y V74A, C, D, E, F, G, H, I, K, L, M, N, Q, R, S, T, V, W, Y A82A,C,E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y Q86A, C, D, E, F, G, H, I, K, L, N, P, Q, R, S, T, V, W, Y Q89A,C,D, E, F, G, H, I, K, L, M, N, P, Q, R, T, V, W, Y

A93A, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y W115D,E, F, G, K, L,N, P, Q,R, S,V, Y D117A, E, G, H, I, K, L, M, N, P, Q, R, S, T, V, W

P123A,D, E, G, K, L, M, P, Q, R, S, T, V

S124A, C, D, E, F, G, H, I, K, L, N, P, Q, R, S, T, V, Y

D125A,D, E, G, K, M, Q, R, S, T, V

N127A, C, D, F, G, H, K, L, M, N, P, Q, R, S, T, V, W, Y

113 OA, G, H, I, K, L, M, N, P, Q, R, S, T, V, W

G132A,C, D, E, F, G, H, L, M, N, P, R, S, T, V, W, Y

Q135A, F, G, K, L, M, P, Q, R, S, T, V, Y

P145A,D, E, F, H, I, K, L, N, P, R, S, T, V, Y

Gl 46A, C, D, E, G, H, K, L, P, R, S, T, V, W

G148A,C, D, E, F, G, H, L, N, P, Q, R, S, T, V, W, Y

S153A, C, D, E, F, G, H, I, K, L, N, P, Q, R, S, T, V, W, Y

Y159A,C, D, E, F, G, H, K, L, N, R, S, T, V, W

Wl 66C, E, F, G, H, I, K, L, M, P, R, S, T, V, Y

S169A,C, D, E, F, G, I, K, L, M, N, P, Q, R, T, V, Y

K171C, D, E, G, H, K, L, M, P, Q, R, S, T, V, W, Y

R179A,G,H, L, M, P, Q, R, S, T, V, W, Y

Gl 8 OA, C, D, F, G, H, I, K, L, N, P, R, S, T, V, Y

118 IA, C, D, E, F, G, H, I, K, L, P, R, S, T, V, Y

G182A,C, D, E, F, G, H, K, L, P, R, S, T, V, Y

K183A, C, E, F, G, H, K, L, M, P, Q, R, S, T, V, W, Y

W187A, C, E, G, I, K, L, N, P, Q, R, S, V, W

Gl 94A, E, G, H, K, L, M, P, R, S, T, V, W

P209A,C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y

N224A, C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y

S242A, C, D, G, I, K, L, M, Q, R, S, T, V

P245A,C, D, E, F, H, I, L, M, N, P, Q, R, S, T, V, Y

G256A, C, D, E, G, H, I, K, L, M, N, P, R, S, T, V, W

D269A,C, D, F, G, H, I, K, M, N, P, Q, R, S, T, Y

N27 IA, D, F, H, I, K, L, M, N, P, S, T, V, W, Y

T278A,E, G, H, I, K, L, M, N, P, R, S, T, W, Y

N28 IA, D, G, H, I, L, M, N, P, Q, R, S, T, V, Y

G302C, D, E, F, G, H, I, L, M, N, P, R, S, T, V, W, Y

A304A, D, E, F, H, L, M, N, P, R, S, T, V, W, Y

R308A, C, D, E, F, G, H, I, K, L, M, N, P, R, S, T, V, W, Y

T321A,C, F, H, I, L, P, Q, R, S, T, V, Y

Q358A, C, D, E, F, G, H, L, M, N, P, Q, R, S, T, V

P378C,D, F, G, H, I, L,N, P,R, S, T,V, Y

S382A, C, D, E, G, H, I, K, L, M, N, P, R, S, T, V, W

K383A,C, D, E, F, H, K, L, M, N, P, Q, R, S, T, W, Y

T398A, C,D,E, I,K,L,M,N, P,Q,R, S, T,V

H405A,C, D, F, G, H, K, L, M, N, P, Q, R, S, T, W, Y

T417A, D,E,H, I,L,M,P,Q,R, S, T,V, W

E418A, C, D, E, G, H, I, K, L, M, N, P, Q, R, S, T, V, Y

P 42 OA, C, D, E, H, I, L, M, N, P, R, S, T, V, W, Y

G421A, D, E, F, G, H, I, L, N, P, Q, R, S, T, W, Y

P432A,D, E, H, K, L, M, N, P, Q, R, S, T, Y

W437C, D, E, F, G, H, L, M, N, Q, R, S, T, V, W, Y

Q443A,C, F, G, K, L, N, P, Q, R, S, T, V, W, Y

G446A, C, D, F, G, H, I, K, L, M, N, P, Q, R, S, T, V, W, Y

G454A,C, D, E, G, H, I, K, L, M, N, P, R, S, T, V

S457A, C, D, E, G, H, K, L, M, N, P, Q, R, S, T, V, W, Y

T459A,D, G, I, K, L, Q, R, S, T, V, Y

T461A,D, E, F, G, I, K, L, N, P, R, S, T, V, W, Y

S464D,E,G,H, I, K, L, M, N, P, Q, S, V, W, Y

G474A,C, D, E, F, G, H, I, K, L, M, N, P, Q, R, S, T, V

R483A, C, F, G, K, L, M, N, P, Q, R, S, T, V, Y

Example 23. Performance of Amy S variants

[0443] The performance of AmyS variants (e.g., as described in Example 22) were tested for protein expression (expression), hydrolysis of corn flour for 10 minutes (Corn Flour 10) or hydrolysis of corn flour for 60 minutes (Corn Flour 60), activity on DP7 substrate at pH 4 (DP7

pri 4) or activity on DP7 substrate at pH5.8 (DP7 pH 5.8), and CS 28 rice starch stained microswatch cleaning at pH 8 (cleaning pH 8) or CS 28 rice starch stained microswatch cleaning at pH 10 (cleaning 10). The results are shown in Table 23-1. Protein expression was measured by Bradford assay described in Example 12. The corn flour hydrolysis and cleaning swatch assays were performed as described in Example 22. Functionality of AmyS variants was quantified as a performance index (Pi) (i.e. , the ratio of performance of a variant relative to wild type AmyS). A PI >1 for any property indicates that the variant is improved (compared to the control) for that property. ND indicates that the value obtained was outside the range of the assay.

[0444] It will be apparent that a large number of substitutions produced variant α-amylases having one or more improved properties compared to the wild-type α-amylase. These substitutions are included in the present compositions and methods.

Example 24. Altered property of AmyS variants

[0445] This example shows that some G. stearothermophilus α-amylase (AmyS) variants (described in Example 22) have an altered property relative to the parent α-amylase. A high throughput thermal stability screen of AmyS variants was carried out as described in Example 3. Performance indices for activity (measured as BODIPY assay) and residual activity (after thermal stress) are shown in Tables 24-1, 24-2, 24-3.

i able 24-1: Positions in Amy S protein with mutations (shown in column labeled variant) that have performance indices for both activity and residual activity after heat stress better than wildtype Amy S.

302 C 1.0627926 1.0743991

302 D 1 .3067743 1.3085968

302 E 1 .0492343 1.1151221

302 M 1 .0807557 1.2463993

304 D 1 .1358974 1.304862

304 E 1 .1872403 1.2138013

304 F 1 .1250781 1.0476505

304 M 1 .2316987 1.2224245

304 N 1 .0270711 1.0584592

304 P 1 .0166456 1.0403283

304 R 1 .0960387 1.0336549

304 V 1 .0716606 1.0416779

304 W 1 .1600113 1.0109269

304 Y 1 .3289811 1.1964204

308 A 1 .0074309 1.189004

321 A 1 .0826055 1.2311805

321 H 1.384587 1.4691649

321 O 1 .3306703 1.3485614

321 R 1 .2446359 1.3138378

321 S 1 .1483705 1.1251132

321 Y 1 .0396471 1.1263643

333 O 1.425789 1.6656427

378 D 1 .0880667 1.2202146

378 N 1 .0064817 1.2616767

378 R 1 .0264777 1.2826859

378 T 1.042994 1.0795534

382 D 1 .1628676 1.2206133

382 G 1 .0050534 1.009576

382 K 1 .1896345 1.178075

382 N 1 .0241429 1.1576205

382 P 1.001145 1.0672392

398 A 1 .0127464 1.2067063

418 A 1.070915 1.3701437

418 M 1.101424 1.3091549

418 N 1 .1440828 1.4650527

420 A 1 .1288416 1.2216203

420 D 1 .0368387 1.065286

420M 1.011372 1.1274183

420 N 1 .0213745 1.1440374

421 E 1.010536 1.0961403

421 H 1 .0434891 1.0576175

421 L 1 .0197128 1.0679988

421 N 1.092512 1.1299631

421 Q 1 .0784982 1.1126707

421 R 1.142674 1.2396538

421 T 1 .0098565 1.023113

432 A 1 .1828859 1.4534375

432 D 1 .1261465 1.2701694

432 E 1 .0932052 1.1438228

432 K 1 .0432215 1.1145887

432 L 1 .1040571 1.2896033

432 M 1 .1530369 1.3947422

Table 24-2: Positions in AmyS protein with mutations (shown in column labeled variant) that have performance indices for residual activity after heat stress at least 20% better than wildtype AmyS and performance indices for starting activity or expression at least half of wildtype AmyS.

Table 24-3: Positions in AmyS protein with mutations (shown in column labeled variant) that have performance indices for activity or expression at least 20% greater than wildtype AmyS

[0446] Based on the relative performance data and stability data for the AmyS positions described in Table 23-1, 24-1, 24-2, and Table 24-3, AmyS positions were classified as restrictive versus non-restrictive as follows: Non-restrictive positions have > 20% neutral mutations for at least one property. These positions are good candidates for mutation when making engineered α-amylases because mutations at these position have a high probability of improving performance. Restrictive positions have < 20% neutral mutations for activity and

stability. These positioned are generally left alone (i.e., not mutated) when engineering α- amylase variants, as mutation at these positions tend to reduce, rather than increase performance. All the positions/sites described in Table 23-1 are non-restrictive.

Example 25. Additional Positional Libraries in AmyS protein

[0447] In addition to the AmyS variants described in Example 22, positional libraries at additional sites were generated in G. stearothermophilus α-amylase with a truncation (SEQ ID NO: 2). The libraries were produced by Geneart (Geneart GmbH, Josef- Engert-strasse 11, D- 93053 Regensburg, DE). Table 25-1 shows the site variants that were generated:

Table 25-1: Site variants generated in AmyS

N5: A,C,E,F,G,H, I,K,L,M,P,Q,R,S,T,V,W,Y

G6: A,D,E,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

E13: A,C,D,F,G,HJ,K,L,M,N,P,Q,R,S,T,V,W,Y

W14: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,Y

Y15: A,C,D,E,G,H,I,K,L,M,N,P,Q,R,S,T,W

L16: A,D,E,F,G,H,I,K,M,N,P,Q,R,S,T,V,W,Y

Dl 8: A,F,G,H,I,K,L,N,P,Q,R,S,T,V,W,Y

G20: A,C,D,E,F,HJ,K,L,M,N,P,Q,R,S,T,V,W,Y

K25: A,C,D,E,F,G,H,L,M,N,P,Q,R,S,T,Y

A27: C,D,E,F,G,HJ,K,L,M,N,P,Q,R,S,T,V,W,Y

E29: A,D,G,H,K,L,M,N,P,Q,R,S,T,W,Y

L36: A,C,D,E,F,G,H,I,K,M,N,P,Q,R,S,T,V,W,Y

T39: C,D,E,F,G,H,K,M,N,P,Q,R,S,V,W

T50: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,V,W,Y

R52: A,C,D,E,G,H,K,L,M,N,P,Q,S,T,V,W,Y

S53: A,C,D,E,F,G,H,I,K,L,M,P,Q,R,T,V,W,Y

D54: A,C,E,F,G,HJ,K,L,M,N,P,Q,R,S,T,V,W,Y

E67: A,C,D,G,H,K,L,M,N,P,Q,R,S,T,W,Y

K71 : A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T, V, W, Y

T73: A,C,D,E,F,G,H,I,K,L,M,N,P,R,S,V,W,Y

R75: A,C,D,E,F,G,H,I,L,M,P,Q,S,T,V,W,Y

K77: A,C,D,E,F,G,I,L,M,N,P,Q,R,S,T,V,W

T80: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,V,W,Y

K81 : A,C,D,E,G,H,I,L,M,N,P,Q,R,S,T,V,W,Y

Q83: A,C,D,E,G,G,H,I,L,M,P,R,S,T,V,W,Y

L85: A,C,D,E,G,H,I,K,M,N,P,Q,R,S,T,W,Y

A90: CAEJ,G,H,I,K,L,M,N,O,Q,R,S,T,V,W,Y

H92: C,D,E,F,G,K,L,N,P,Q,R,S,T,V,W,Y

H106: A,C,D,E,G,I,K,L,N,P,Q,R,S,T,V,W,Y

Kl 07: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T, V, W, Y

Di l l: A,C,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

Tl 13: A,C,D,E,F,G,H,I,K,L,M,P,Q,R,V,W

El 14: A,C,D,RG,H,I,L,M,N,P,R,T, V,W,Y

E120: A,C,D,F,G,H,I,L,M,N,P,Q,R,S,T,V,W,Y

V121: A,C,D,E,F,G,H,I,L,M,P,Q,R,S,T,W,Y

K126: A,D,E,F,G,H,I,L,M,N,P,Q,T,V,W,Y

Q128: A,C,D,E,G,H,LK,L,N,P,R,S,T,V,W,Y

S 131 : A,C,D,E,F,G,H,I,K,M,N,P,R,T,W, Y

T133: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,V,W,Y

Ql 37: A,C,D,E,F,G,H,I,L,M,P,R,S,T,V,W,Y

Al 38: C,D,E,G,H,I,K,L,M,N,P,Q,R,S,T,V,W, Y

Wl 39: A,C,D,E,G,H,I,K,L,M,N,Q,R,S,T,V,Y

K141 : A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W,Y

D143: A,C,E,G,H,I,K,L,M,N,P,T,V,W,Y

R147: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,S,T,V,W,Y

N149: A,D,E,F,G,H,I,K,L,M,Q,R,S,V,W

T150: A,C,D,E,F,G,I,K,L,M,N,Q,R,S,V,Y

Y151: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W

S152: A,C,D,E,F,G,H,I,K,M,N,Q,R,T,V,W,Y

K155: A,C,D,E,G,H,L,M,N,P,Q,R,S,T,V,W,Y

H160: A,C,D,E,F,G,I,L,M,N,P,Q,R,S,T,V,W,Y

D165: A,C,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

E168: A,C,D,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

L172: A,C,D,E,G,H,I,K,M,N,P,Q,R,S,T,V,W,Y

S 173 : A,C,D,E,F,G,H,I,K,L,M,N,Q,R,T, V, W, Y

Kl 77: A,C,D,E,F,G,H ,I,L,M,N,P,Q,R,S,T,W, Y

E188: A,C,D,F,G,H,I,K,M,N,P,Q,S,T,V,W,Y

T191: A,C,D,F,G,H,I,K,L,M,N,P,Q,R,S,V,W

E192: A,C,D,G,H,I,K,M,N,P,Q,R,S,T,V,W,Y

N193: A,C,D,E,F,G,H,I,K,L,M,P,R,S,T,W,Y

Y196: A,C,D,E,F,G,H,I,K,L,N,P,R,S,T,V,W

Ll 99: A,E,G,H,I,K,M,N,P,Q,R,S,T, V, W, Y

M200: A,C,D,E,F,G,H,I,K,L,N,P,Q,S,T,V,W

Y201 : A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T, V,W

A202: C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,Y

T213: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,V,W

K216: A,D,E,F,G,H,I,L,M,P,Q,R,S,T,V,W,Y

N217: A,C,E,F,G,H,I,L,M,P,Q,R,S,T,V,W,Y

K220: A,C,D,E,F,G,H,I,M,N,P,Q,R,S,T,V,W,Y

W221: A,C,D,E,F,G,H,I,K,L,M,N,P,R,S,V,Y

N227: A,C,D,E,F,G,H,I,K,L,M,P,Q,R,S,T,V,W,Y

R232: A,C,D,E,G,H,K,M,N,P,Q,S,T,V,W,Y

A235: C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

K237: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,T,V,W,Y

H238: A,C,D,F,G,I,K,L,M,N,P,Q,R,T,V,Y

K240: A,D,E,F,G,H,I,M,N,P,Q,R,S,T,V,W,Y

D246: A,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,Y

S249: A,C,D,E,F,G,H,K,L,M,P,Q,R,T,V,W,Y

Y250: A,C,D,E,F,G,I,K,L,M,N,P,Q,R,S,T,V,W

R252: A,C,D,E,F,G,I,K,L,M,N,P,Q,S,T,V,Y

S253 : A,D,E,F,G,H,I,K,L,M,N,P,Q,T, V, W, Y

Q254: A,C,D,E,F,G,H,I,K,L,M,N,R,S,T,V,W,Y

T255: A,C,D,E,F,G,H,I,K,L,M,N,P,R,S,V,W,Y

K257: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W

P258 : A,C,D,E,F,G,H,I,K,L,M,N,Q,R,S,T, V,W, Y

Y268: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W

K272: A,C,D,E,F,G,H,I,M,N,P,R,S,T,V,W,Y

ri274: A,C,D,E,F,G,I,K,L,N,P,Q,R,S,T,W,Y

N275: A,C,D,E,F,G,H,I,K,L,M,P,Q,R,S,T,V,W,Y

K279: C,E,F,G,H,I,L,M,N,P,Q,S,T,V,W,Y

T283: A,C,D,E,G,H,I,K,L,M,N,P,R,S,V,W,Y

S285 : A,C,D,E,F,H,I,K,L,M,Q,R,T, V, W, Y

N293: A,C,D,E,F,G,H,I,K,L,M,P,Q,R,S,T,V,W,Y

K294: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W,Y

T297: C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,V,W,Y

K300: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W

S301 : A,E,F,G,H,I,K,L,M,N,P,Q,R,T,V,W,Y

D306: A,C,E,F,G,H,I,K,L,N,P,Q,R,S,T,V,W,Y

T309: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,v,W,Y

T312: A,C,D,E,F,G,H,K,L,M,N,P,Q,R,S,V,W,Y

N313: A,C,D,E,F,G,H,I,K,L,M,P,Q,R,S,V,W

K317: A,C,D,E,F,G,L,M,N,P,Q,R,S,T,V,W,Y

D318: A,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

Q319: A,C,D,E,F,G,H,I,K,L,M,N,P,R,S,T,V,W,Y

P320: A,C,D,E,F,G,H,I,K,L,M,Q,R,S,T,V,W,Y

L338: A,C,D,E,F,G,H,I,K,M,P,Q,R,S,T,V,W,Y

Q339: A,C,D,E,F,G,H,K,L,M,P,R,S,T,V,W,Y

S340: A,C,D,E,F,H,I,K,L,M,N,P,Q,T,V,Y

D343: A,C,E,F,H,I,L,M,N,P,Q,R,T,W,Y

W345: A,C,D,E,F,H,I,K,L,M,N,P,Q,S,T,V

C363: A,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W,Y

Y366: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W

Y369: A,C,E,F,G,H,I,K,M,P,Q,R,S,T,V,W

Y370: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,S,T,V,W

Y375: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,W

S379: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,T,V,W,Y

K381: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W,Y

D385: A,C,E,F,G,H,I,K,L,N,P,Q,R,S,T,V,W

P386: A,C,D,E,F,G,H,I,K,L,M,N,Q,S,T,V,W,Y

R391: A,C,E,G,H,K,L,N,P,Q,S,T,V,W,Y

R392: A,C,E,F,G,H,I,K,L,M,N,P,Q,S,T,V,W,Y

D393: A,C,E,F,G,H,I,K,L,N,P,Q,R,S,T,V,W,Y

Y394: A,D,E,F,G,H,I,K,L,M,N,P,Q,S,V,W

H400: A,C,D,E,F,G,I,K,L,M,N,P,Q,R,S,T,V,W,Y

Y402: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,T,V,W

L403: A,C,D,E,F,G,H,M,N,P,Q,R,S,T,V,W,Y

D404: A,C,E,G,I,K,L,M,N,P,Q,R,S,V,W,Y

S406: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,T,V,Y

D407: C,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

G410: A,C,D,E,F,H,I,L,M,N,P,Q,R,T,V,W,Y

R413: A,D,E,G,H,I,K,L,M,N,P,Q,S,T,V,W,Y

E414: A,C,D,F,G,H,I,K,L,M,N,P,Q,R,S,T,W,Y

V416: A,C,D,F,H,I,K,L,M,N,P,Q,R,S,T,W,Y

K419: A,C,D,E,F,H,I,L,M,N,P,Q,R,S,T,V,W,Y

S422: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,T,V,W,Y

L427: A,C,D,E,F,G,H,I,K,M,N,P,Q,R,S,T,V,W,Y

G433: A,C,D,E,F,H,I,K,L,M,N,P,W,R,S,T,V,Y

K436: A,C,D,E,F,G,H,I,L,M,N,P,Q,R,S,T,V,W,Y

Y439: A,D,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W

K442: A,C,F,G,H,I,N,P,Q,R,S,T,V,W,Y

A445: C,D,G,H,I,K,L,N,P,Q,R,S,T,V,W

K447: A,C,D,F,G,H,I,L,M,N,Q,R,S,T,V,W,Y

V448: A,C,D3J,G,H,I,K,L,M,N,P,Q,R,S,T,W,Y

Y450: A,C,D,E,G,H,K,L,M,N,P,Q,R,S,T,V,W

L452: A,C,D,E,F,G,H,K,M,N,P,Q,R,S,T,V,Y

N455: A,C,D,E,G,H,I,K,L,M,P,Q,R,S,T,V,W,Y

N463: A,D,F,G,H,I,K,L,M,P,Q,R,S,T,V,W,Y

D465: A,C,E,F,G,H,I,K,L,M,N,P,Q,R,S,T,V,W,Y

E469: A,C,D,F,G,H,K,L,M,N,P,Q,R,S,T,V,W,Y

K471: A,C,D,F,G,H,I,L,M,N,P,Q,R,S,T,V,Y

N473: A,C,D,E,F,G,H,I,K,L,M,P,Q,R,S,T,V,W,Y

S476: A,C,D,E,F,G,H,I,K,L,M,N,P,Q,R,T,V,W,Y

Example 26. Altered properties of variants described in Example 25 [0448] This example shows that G. stearothermophilus alpha-amylase (AmyS) variants (described in Example 25) may have an altered property relative to the parent α-amylase. A high throughput thermal stability screen of AmyS variants was carried out as described in Example 3. Performance indices for activity (measured as BODIPY assay) and residual activity (after thermal stress) are shown in Tables 26-1, 26-2, 26-3.

Table 26-1: Positions in AmyS protein with mutations (shown in column labeled variant) that have performance indices for both activity and residual activity after heat stress better than wildtype AmyS.

Table 26-2: Positions in AmyS protein with mutations (shown in column labeled variant) that have performance indices for residual activity after heat stress at least 20% better than wildtype AmyS and performance indices for starting activity or expression at least half of wildtype AmyS.

Table 26-3: Positions in AmyS protein with mutations (shown in column labeled variant) that have performance indices for activity or expression at least 20% greater than wildtype AmyS

Table 26-4 shows the Performance index values (Pi) for 2,666 variants of AmyS at 152 positions. Performance indices less than or equal to 0.05 in the activity assay were fixed to 0.05 and indicated in bold italics in the Table 26-4. Also, for the stability measure, if the Performance index of activity in the stability assays was less than or equal to 0.05, the associated stability performance index was fixed to 0.05.

158

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160

161

162

163

164

165

166

167

168

169

170

171

172

173

174

175

176

177

178

179

180

181

182

183

184

185

186

187

188

189

190

191

192

193

194

195

196

197

198

199

200

201

202

203

204

205

206

207

208

209

210

Table 26-5 lists AmyS variants which are combinable mutations (2,250) for the 152 positions. These variants have Performance index values >0.5 for at least one property (activity or stability) and >0.05 for both properties.

211

212

213

214

215

216

217

218

219

220

221

999

223

224

225

226

227

228

229

230

231

232

233

234

235

236

237

238

239

240

241

242

243

244

245

246

247

248

249

250

251

252

253

254

255

256

257

Example 27. Restrictive versus non-restrictive positions

Based on the relative performance and stability data for the AmyS positions described in Example 26, AmyS positions were classified as "restrictive" versus "non-restrictive" as follows: Non-restrictive positions have > 20% neutral mutations for at least one property; and restrictive positions have < 20% neutral mutations for activity and stability. Non-restrictive positions are good candidates for mutation to design α-amylases having improved function because a large number of mutations are either tolerated (to maintain near wild-type performace) or improved performace. Restrictive positions are not good candidates for mutation because mutations are generally not tolerated. The properties of any amylase can be improved by combining mutations at non-restrictive positions. Table 27-1 shows the two restrictive positions identified in AmyS (% = percent of variants evaluated that meet definition of neutral mutation). Table 27- 2 shows the 150 non-restrictive positions identified in AmyS (% = percent of variants evaluated that meet definition of neutral mutation; > 20% neutral mutations for at least one property). Restrictive and non-restrictive positions are expected to be conserved among different α- amylases.

258

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Example 28. Viscosity reduction by AmyS variants

[0449] Viscosity reduction of different batches of corn flour (bag A, C, E, G) by AmyS variants was monitored as described in Example 6 and was compared to viscosity reduction by SPEZYME® Xtra (Genencor). Results are shown in Figure 32A and Table 28-1. Improved AmyS variants in the viscometer assay can be identified by a number of criteria: decreased peak viscosity, decreased final viscosity, or a decreased enzyme dose required to produce similar peak or final viscosities relative to the dose required for the wildtype enzyme. In Table 28-1, improved properties of AmyS variants are shown in bold type.

260

Example 29. Viscosity reduction by AmyS variants in presence of phytase

[0450] Viscosity reduction of corn fluor by AmyS N193Y was monitored with and without the addition of Phytase BPl Il as described in Example 6 with the following modifications. The effect of viscosity reduction was measured at pH 5.2, pH 5.5 and 5.8. Results are shown in Figure 32B and C. Addition of Phytase (BPl 11) to AmyS N193 Y makes significant improvements to the variant's ability to reduce viscosity in the Viscometer.

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[0451] All publications and patents mentioned above are herein incorporated by reference. Various modifications and variations of the described methods and system of the invention will be apparent to those skilled in the art without departing from the scope and spirit of the invention. Although the invention has been described in connection with specific preferred embodiments, it should be understood that the invention as claimed should not be unduly limited to such specific embodiments. Indeed, various modifications of the described modes for carrying out the invention which are obvious to those skilled in the art are intended to be within the scope of the following claims.

262