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|Type:||Artigo de periódico|
|Title:||CHEESE WHEY UTILIZATION FOR L-ASPARAGINASE PRODUCTION FROM ERWINIA-AROIDEAE NRRL B-138 IN PILOT-PLANT|
|Abstract:||Fermentor operation conditions has significant effect over Erwinia aroidae NRRL B-138 asparaginase production. Cheese whey supplemented with triptone (0,3%) and asparagine (0.5%) was the medium employed. At 24.5-degrees-C asparaginase production was up to 2.02 IU/ml, and maximum dried cellular weight was obtained at 28.0-degrees-C. The pH change during fermentation as consequence of the asparaginase action over asparagine, producing aspartate and amonium which alkalized the medium. When asparagine disappeared, amonium was dragged by air bubbles and pH decreased. Maintaining pH constant, 6.5, 7.5 or 8.0, and temperature at 24.5-degrees-C during the fermentation, was impossible to produce the same enzyme concentration. The enzyme production increases when volumetric coefficient of oxigen transference (K(v)) increases and a mixed-growth-associate is observed above 0,314 mol/l.h.atm K(v) value, however asparaginase production starts before cellular growth increasing.|
|Editor:||Inst Tecnologia Parana|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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