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|Type:||Artigo de periódico|
|Title:||beta-galactosidase by Erwinia aroideae grown in cheese whey|
|Abstract:||Production of intra and extracellular beta-galactosidase by Erwinia aroideae grown in cheese whey was studied. Preliminary experiments in erlenmeyers and desproteinized cheese whey showed the optimal lactose concentration of 5.5% when the lactase activity achieved 434.10 UI/ml and celllular dried mass 1.90 g/l for 12 hours culture. Optimals temperature and pH for ONPG (o-nitrophenil beta-D-galactopyranoside) hidrolysis was 45 degrees C and 7.5, respectively. Medium culture suplementation with aspararagine (8 g/l) caused an increase of 15% in intracellular enzyme activity and 202% in extracellular enzyme activity. Fermentation experiments were carried out in 6 liters fermenter; it was used integral and desproteinized cheese whey under temperatures of 25, 27, 30, 32 e 35 degrees C, 350 rpm and 1 vvm for 12 hours culture. The production of extracellular enzyme was greater at 30 degrees C and the largest production of intracellular enzyme was obtained at 32 degrees C. Glucose in culture medium caused enzyme carbon catabolite repression.|
|Editor:||Inst Tecnologia Parana|
|Appears in Collections:||Artigos e Materiais de Revistas Científicas - Unicamp|
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