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Type: Artigo de periódico
Title: Optimization Studies for the Production of Microbial Transglutaminase from a Newly Isolated Strain of Streptomyces sp.
Author: Macedo, JA
Sette, LD
Sato, HH
Abstract: Covalent cross-links between a number of proteins and peptides explain why transglutaminase may be widely used by food processing industries. The objective of this work vas optimization of the fermentation process to produce transglutaminase from a new microbial source, the Streptomyces sp. P20. The strategy adopted to modify the usual literature media was: (1) fractional factorial design (FFD) to elucidate the key medium ingredients, (2) central composite design (CCD) to optimise the concentration of the key components. Optimization of the medium resulted in not only ail 86% increase ill microbial transglutaminase activity as compared to the media cited in the literature, but also a reduction ill the production cost. Optimal fermentation conditions : namely temperature and agitation rate - were also studied, using CCD methodology. Usual conditions of 30 degrees C and 100 rpm were within the optimal area. All other parameters for enzyme production were experimentally proven to be optimum fermentation conditions.
Subject: Streptomyces sp P20
medium optimization
microbial transglutaminase
fractional factorial design
central composite design
temperature and rotation optimization
Country: Coreia do Sul
Editor: Korean Soc Food Science Technology
Rights: fechado
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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