L-malic acid production by entrapped Saccharomyces cerevisiae into polyacrylamide gel beads
| Autor: | Elzabeth A. Oliveira, Aurélio Antônio Ribeiro Costa, Zilda M. B. Figueiredo, Luiz B. Carvalho |
|---|---|
| Rok vydání: | 1994 |
| Předmět: |
Hot Temperature
Saccharomyces cerevisiae Acrylic Resins Malates Bioengineering Applied Microbiology and Biotechnology Biochemistry chemistry.chemical_compound Biotransformation Fumarates Thermal stability Molecular Biology Incubation Polyacrylamide gel electrophoresis Chromatography biology General Medicine Hydrogen-Ion Concentration biology.organism_classification Yeast Microspheres chemistry Succinic acid Malic acid Biotechnology |
| Zdroj: | Applied biochemistry and biotechnology. 47(1) |
| ISSN: | 0273-2289 |
| Popis: | The yeast Saccharomyces cerevisiae was entrapped within polyacrylamide gel beads by employing a procedure that uses sodium dodecylsulfate as a detergent to improve the spherical configuration of the beads. The resulting preparation showed a rate of fumarate bio-conversion to L-malic acid about 60 times higher than that found for the free cells. Almost all fumarate was converted in 30 min of incubation. The thermal stability of the immobilized cells did not significantly differ from the free cells. An optimal pH of 5.7 was found for the immobilized preparation and no succinic acid was detected as a byproduct in the incubation mixture. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink