Izvorni znanstveni članak
Thermomyces lanuginosus CBS 395.62/b Strain as Rich Source of α-Galactosidase Enzyme
Judit M. Rezessy-Szabó
; Szent István University, Department of Brewing & Distilling, Ménesi út 45, H-1118 Budapest, Hungary
Quang D. Nguyen
; Szent István University, Department of Brewing & Distilling, Ménesi út 45, H-1118 Budapest, Hungary
Erika Bujna
; Szent István University, Department of Brewing & Distilling, Ménesi út 45, H-1118 Budapest, Hungary
Krisztina Takács
; Szent István University, Department of Brewing & Distilling, Ménesi út 45, H-1118 Budapest, Hungary
Magdolna Kovács
; Szent István University, Department of Brewing & Distilling, Ménesi út 45, H-1118 Budapest, Hungary
Ágoston Hoschke
; Szent István University, Department of Brewing & Distilling, Ménesi út 45, H-1118 Budapest, Hungary
Sažetak
Seventeen Thermomyces lanuginosus strains, cultivated on raffinose and sucrose, were ranked on the basis of α-galactosidase activities. T. lanuginosus CBS 395.62/b strain showed the highest α-galactosidase activity on both investigated carbohydrates. Several carbon sources were tested as potential inducers for the α-galactosidase synthesis. On melibiose substrate α-galactosidase activity was higher in the intracellular fraction than in the filtrate of the fermentation broth, although both values were very low and did not reach the value of 1 U/mL. Raffinose, sucrose and Lactosucrose® proved to be inducers for α-galactosidase production. The highest titer (about 30 U/mL) was achieved on 1 % sucrose and 0.45 % ammonium acetate. The optimum sucrose and ammonium acetate concentrations, at which about 90 U/mL α-galactosidase activity was reached during an 8-day fermentation, were 3 and 0.9 %, respectively.
Ključne riječi
α-galactosidase; fermentation; enzyme production; Thermomyces lanuginosus
Hrčak ID:
110952
URI
Datum izdavanja:
17.3.2003.
Posjeta: 902 *