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Production of beta d galactosidase from kluyveromyces fragilis grown in cheese whey



Production of beta d galactosidase from kluyveromyces fragilis grown in cheese whey



Journal of Dairy Science 68(7): 1618-1623



Two strains of K. fragilis (145 and 276) and 1 of K. lactis were tested for their abilities to produce .beta.-D-galactosidase in cheese whey. K. fragilis 145 was selected for its higher .beta.-D-galactosidase activity per cell at the end of the exponential growth phase. Addition of ammonium sulfate (0.3%) and yeast extract (0.1%) to the deproteinized cheese whey increased cell mass and enzyme yield. Addition of 3% lactose did not affect .beta.-D-galactosidase activity per cell, which responded positively to a reduction in aeration from 1 to 0.25 air volume/medium volume/min. The harvested yeast cells were ethanol- and acetone-permeabilized to enhance lactose hydrolysis by .beta.-D-galactosidase.

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Accession: 006191223

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