Permeabilization of yeast cells (Kluyveromyces fragilis) to lactose by digitonin
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2212/
EMT-01-89 |
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| Title |
Permeabilization of yeast cells (Kluyveromyces fragilis) to lactose by digitonin
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| Creator |
Joshi, M. S.
Gowda, L. R. Katwa, L. C. Bhat, S. G. |
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| Subject |
19 Yeast
01 Biotechnology and Bioengineering |
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| Description |
Kluyveromyces fragilis, the lactose-fermenting yeast, was made permeable to the disaccharide lactose using the surfactant digitonin. Optimal beta-galactosidase activity was observed when the cells were treated with 0.1% digitonin at room temp. for 30 min. Activity measured in permeabilized cells was 400-500x greater than in untreated cells and 25% more than in cell-free extracts prepared by toluene autolysis. Permeabilized cells rapidly hydrolysed lactose in whole milk and sweet whey to glucose and galactose. Glucose was not further degraded by permeabilized cells; untreated cells metabolized the glucose to ethanol.
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| Date |
1989
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2212/1/Enzyme%20Microbial%20Tech_1989.pdf
Joshi, M. S. and Gowda, L. R. and Katwa, L. C. and Bhat, S. G. (1989) Permeabilization of yeast cells (Kluyveromyces fragilis) to lactose by digitonin. Enzyme and Microbial Technology, 11 (7). pp. 439-443. ISSN 0141-0229 |
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