| Autor: | Werner A. Hampel, Bernhard F. Adamitsch, Ferdinand Karner |
|---|---|
| Rok vydání: | 2003 |
| Předmět: |
chemistry.chemical_classification
biology Bioengineering Brevibacterium Ripening General Medicine biology.organism_classification Applied Microbiology and Biotechnology Aminopeptidase Lactic acid chemistry.chemical_compound Hydrolysis Enzyme Biochemistry chemistry biology.protein Ammonium Lipase Biotechnology |
| Zdroj: | Biotechnology Letters. 25:705-708 |
| ISSN: | 0141-5492 |
| DOI: | 10.1023/a:1023402529882 |
| Popis: | Brevibacterium linens forms hydrolytic enzymes which can be used to accelerate the ripening of cheese without causing bitterness. B. linens ATCC 9172 was grown to a high cell density (50 g dry wt l−1 after 60 h) in a mineral medium containing lactic acid, soy-peptone and ammonium sulphate by applying a continuous feed of nutrients. The maximal activities of l-leucine aminopeptidase and cell-associated proteinase were 286 U l−1 and 202 U l−1, respectively. The cell-associated lipolytic activity exhibited a strong and sudden increase at 46 h, resulting in a maximum of 9.5 U g−1 dry wt; thus the volumetric productivity of proteolytic and lipolytic activity was 4220 U l−1 h−1 and 7.3 U l−1 h−1, respectively. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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