抄録
To make genetic analysis of the amylase gene (amy) of Bacillus subtilis, selective markers linked to amy were looked for. As the result, phe96 (phenylalanine) and aro116 (aromatic amino acids) were found to be linked to amy. The two mutations were closely linked each other.
By use of the linked markers, fine mapping of amylase negative mutations was carried out by transformation. Sixteen amylase negative mutations so far isolated were mapped in a single locus.
