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Production of beta-galactosidase from Streptococcus thermophilus grown in whey



Production of beta-galactosidase from Streptococcus thermophilus grown in whey



Applied and Environmental Microbiology 34(2): 185-188



beta -D-Galactosidase (EC 3.2.1.23) was extracted from Streptococcus thermophilus grown in deproteinized cheese whey. Cultural conditions optimum for max. enzyme production were pH 7.0, 40 deg C, and 24 h. Proteose peptone (2.0% w/v) and corn steep liquor (2.8% w/v) were highly stimulatory, increasing the enzyme units available in their absence from 660 U/l. of medium to 18 200 and 10 000 U/l. of medium, respectively, in their presence.

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Accession: 000469869

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PMID: 20840



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