Lactose hydrolysis in milk using a commercial recombinant β-galactosidase (lactase) from Bifidobacterium bifidum

Autor: Claudio VOGET, Amparo BORRAJO, Celeste PEDRAZZI

Publikováno v: Food Science and Technology, Volume: 42, Article number: e27622, Published: 17 OCT 2022
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

We have identified the most relevant properties of a commercial recombinant lactase from Bifidobacterium bifidum (RBBL, Saphera 2600 L) for milk hydrolysis, with a yeast neutral lactase (GODO-YNL2) being used for comparison. Both products were charac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4bfe2f9918df7b0c7000b30dce053b71
https://doi.org/10.1590/fst.27622