Stabilization of cetyltrimethyl ammonium bromide permeabilized yeast whole cell lactase.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/5473/
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| Title |
Stabilization of cetyltrimethyl ammonium bromide permeabilized yeast whole cell lactase.
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| Creator |
Joshi, M. S.
Bachhawat, N. Bhat, S. G. |
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| Subject |
05 Enzymes
04 Yeast |
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| Description |
Cetyltrimethylammonium bromide-permeabilized cells ofK. fragilis
loose ~-galactosidase activity due to leaking of the enzyme into
the medium. This leakage of the enzyme can be prevented by storing
the permeabilized cells either in buffer containing 50,% glycerol
or by treating the permeabilized cells with 0.2,% glutaraldehyde at
4~ for 10 min. In repeated batch hydrolysis of lactose in milk,
glutaraldehyde treated cells could be repeatedly used very efficiently.
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/5473/1/Biotechnology%20letters%20Vol%20ii%20No%205%20349-352%20%281989%29.pdf
Joshi, M. S. and Bachhawat, N. and Bhat, S. G. (1989) Stabilization of cetyltrimethyl ammonium bromide permeabilized yeast whole cell lactase. Biotechnology Letters, 11 (5). pp. 349-352. |
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