Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose

Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose

Abstract The cheese whey shows an organic nutrient charge that can be used to obtain metabolites of interest by biotechnology of microorganisms. Thus, fermentative processes for enzyme production, in particular beta-galactosidase becomes feasible. The enzyme plays an important role in the biotech fo...

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Bibliographic Details
Main Authors: Luiz Rodrigo Ito MORIOKA, Caroline dos Santos VIANA, Érika de Pádua ALVES, Fernanda Gonzales PAIÃO, Anderson Massaro TAKIHARA, Amanda Sayuri Senoo KAKUNO, Hélio Hiroshi SUGUIMOTO
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
enzyme activity
microbial biotechnology
cell permeabilization
lactose hydrolysis
enzyme extraction
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009102&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005009102&lng=en&tlng=en

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