alexa Production of yeast lactase from sauerkraut brine
Nutrition

Nutrition

Journal of Food & Industrial Microbiology

Author(s): M A Ku, Y D Hang

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Kluyveromyces marxianus NRRL Y-1196 yielded the highest lactase activity when cultivated in shake flasks for 24 h in sauerkraut brine with 0.2% lactose as an inducer. The enzyme was purified 4-fold and had a specific activity of 28 units/mg protein. The Km value was 3.94 mM. The pH and temperature optima of the enzyme were 7.0 and 50°C, respectively. It was stable between pH 6.0 to 7.6, but lost its activity at 60°C.

This article was published in Biotechnology Letters and referenced in Journal of Food & Industrial Microbiology

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