UTILIZATION OF CHEESE WHEY FOR PRODUCTION OF ALPHA-AMYLASE ENZYME

被引：9

作者：

BAJPAI, P ^{[1
]}

VERMA, N ^{[1
]}

NEER, J ^{[1
]}

BAJPAI, PK ^{[1
]}

机构：

[1] THAPAR CORP RES & DEV CTR,DIV CHEM & BIOCHEM ENGN,PATIALA 147001,INDIA

来源：

JOURNAL OF BIOTECHNOLOGY | 1991年 / 18卷 / 03期

关键词：

ALPHA-AMYLASE; CHEESE WHEY; BACILLUS-SP TCRDC-M1; ENZYME PRODUCTION;

D O I：

10.1016/0168-1656(91)90253-R

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Cheese whey was utilized as a carbon source for production of alpha-amylase by Bacillus sp. A high yield of 1030 U ml-1 of enzyme was obtained in a shake flask, in 72 h, from cheese whey supplemented with 2% defatted soya flour and nutrient salts. Supplementation of cheese whey medium with 1% corn starch increased enzyme production to 1232 U ml-1. In a stirred tank reactor, up to 2000 U ml-1 of alpha-amylase was obtained in 30 h from media containing cheese whey, defatted soya flour and corn starch.

引用

页码：265 / 270

页数：6

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