To elucidate the change in the structure of long chain PAM
after degradation, the culture supernatant from a 96 h culture
for both of the strains was subjected to further analysis. The FTIR
spectrograms of the cultures before and after the degradation
were recorded and are shown in Fig. 5. As shown in Fig. 5, the
peaks of 1470 and 3280cm−1, indicating the existence of C–N and
N–H bonds, disappeared after degradation. These peaks have been
replaced in the spectrograms after degradation by peaks in the
region of 1400–1410cm−1, which are formed by the stretching
vibrations of C–O bond. These results indicated that the amido