Artículos de revistas
β-galactosidase By Erwinia Aroideae Grown In Cheese Whey [produção De S-galactosidase De Erwinia Aroideae Cultivada Em Soro De Queijo]
Registro en:
Arquivos De Biologia E Technologia. , v. 39, n. 4, p. 879 - 886, 1996.
3650979
2-s2.0-22844449744
Autor
Flores S.H.
Alegre R.M.
Institución
Resumen
Production of intra and extracellular β-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 Ul/ml and celllular dried mass 1.90 g/l for 12 hours culture. Optimals temperature and pH for ONPG (onitrophenil β-D-galactopyranoside) hidrolysis was 45°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 fermentor; it was used integral and desproteinized cheese whey under temperatures of 25, 27, 30, 32 e 35°C, 350 rpm and 1 vvm for 12 hours culture. The production of extracellular enzyme was greater at 30°C and the largest production of intracellular enzyme was obtained at 32°C. Glucose in culture medium caused enzyme carbon catabolite repression. 39 4 879 886 Crowther, D., L-asparaginase and human malignant disease (1971) Nature, 229, pp. 168-171 Heimann, B., Horward, A.J., Production of tumor-inhibitory L-asparaginase by submerg growth of Serratia mercescen (1969) Applied Microbiology, 18, pp. 550-554 Minim, L.A., Monte Alegre, R., Produção da enzima L-asparaginase por Erwinia aroideae (1992) Arq. Biol. Tecnol., 35 (2), pp. 227-283 Liu, F.S., Zajic, J.E., L-asparaginase synthesis by Erwinia aroideae (1971) American Society for Microbilogy, 23, pp. 667-668 Monte Alegre, R., Minim, L.A., Utilização de soro de queijo para produção de L-asparaginase de Erwinia aroideae NRRL B-138 em planta piloto (1993) Arq. Biol. Tecnol., 36 (3), pp. 525-534 Shah, N., Jelen, P., Lactase activity and properties of sonicated dairy culture (1991) Milchwissenachaft, 46 (9), pp. 570-573 Mahoney, R.R., Adamchuck, C., Effect of milk constituents on the hidrolysis of lactose by lactase from Kluiveromyces fragilis (1980) Journal of Food Science, 45 (4), pp. 962-964 McBean, R.D., Lactose cristalization and lactose hydrolysis (1979) New Zealand Journal of Dairy Science and Technology, 14, pp. 113-119 Zadow, J.C., Lactose hidrolised dairy products (1986) Food Technology in Australia, 38 (11), pp. 460-462 Gekas, V., Lópes-Leiva, M., Hidrolysis of lactose: A literature review (1985) Process Biochemistry, pp. 2-12 Holsinger, V.L., Lactose-modified milk and whey (1978) Food Technology, 32 (3), pp. 35-40 Espinoza, E., Bárzana, E., Garcia-Garibay, M., Gómez-Ruiz, L., Evalution of Kluyveromyces marxianus for the production of lactase simultaneously to pectinase or inulase (1992) Biotechnology Letters, 14 (11), pp. 1053-1058 Ku, M., Hang, Y.D., Production of Yeast Lactase from Sauerkraut Brine (1992) Biotechnology Letters, 14 (10), pp. 925-928 Chen, K.C., Lee, T.C., Houng, J.Y., Search method for the optimal medium for the production of lactase by Kluyveromyces fragilis (1992) Enzyme Microb. Technol., 14, pp. 659-664 Mahoney, R.R., Nickerson, T.A., Whitaker, J.R., Selection of strain, growth conditions, and extraction procedures for optimum production of lactase from Kluyveromyces fragilis (1974) Journal of Dairy Science, 58 (11), pp. 1620-1629