Biosynthesis of protease from Lactobacillus paracasei: kinetic analysis of fermentation parameters.
Indian J Biochem Biophys
;
2006 Dec; 43(6): 377-81
Artigo
em Inglês
| IMSEAR
| ID: sea-27371
ABSTRACT
Fifteen strains of Lactobacillus species, isolated from different samples of curd were screened for their ability to produce more extracellular protease. The proteolytic activities of these strains based on casein hydrolysis showed a variation of 1.26-5.80 U ml(-l), with Lactobacillus IH8 showing the maximum activity and was identified as L. paracasei. Different cultural conditions for enhanced production of protease by L. paracasei were optimized. The optimal conditions for production of the enzyme were an incubation temperature of 35 degrees C and a medium pH of 6.0. The maximum proteolytic activity of L. paracasei (7.28 Uml(-1)) was achieved after 48 h of cultivation. The kinetic parameters such as product yield (Yp/x,), growth yield (Yx/s), specific product yield (qp) and specific growth yield (qs) coefficients also revealed that the values of experimental results were kinetically significant.
Texto completo:
DisponíveL
Índice:
IMSEAR (Sudeste Asiático)
Assunto principal:
Peptídeo Hidrolases
/
Cinética
/
Meios de Cultura
/
Fermentação
/
Concentração de Íons de Hidrogênio
/
Lactobacillus
Idioma:
Inglês
Revista:
Indian J Biochem Biophys
Ano de publicação:
2006
Tipo de documento:
Artigo
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