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Production of a thermostable beta d galactosidase by ec 3.2.1.23 alternaria alternata grown in whey



Production of a thermostable beta d galactosidase by ec 3.2.1.23 alternaria alternata grown in whey



Applied and Environmental Microbiology 44(5): 1035-1038



In the course of exploring new microbial sources of extracellular .beta.-D-galactosidase (EC 3.2.1.23), A. alternata was found to excrete elevated quantities of a thermostable form of the enzyme when cultivated in whey growth medium. Optimum cultural conditions for maximum enzyme production were a whey lactose concentration of 6%, supplementation of the medium with 0.050 M (NH4)2SO4, an inoculum size of 103 conidia/ml and a cultivation time at 28-30.degree. C of 5 days. The fungus utilized whey lactose for the production of the enzyme most efficiently, and the observed maximum yield, 280 nanokatals of hydrolyzed o-nitrophenyl-.beta.-D-galactopyranoside/g of whey lactose, was comparable to maximum yields reported for certain commercial fungi. The optimum pH and temperature of the enzymatic reaction were 4.5-5.5 and 60-70.degree. C, respectively, and the enzyme lost half of its activity when heated at 65.degree. C for 84 min. These properties make the enzyme particularly suitable for processing acid and less-acid (pH 5-6) dairy products and by-products.

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Accession: 006190827

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