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Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels in hen egg white

Journal Article:

Abstract

Whey hydrolysis was compared in column reactors containing whole yeast cells immobilized in Ca-alginate or in hen egg white in relation to cell US -galactosidase activity, flow rates, temperature and time. With cells of 1.3 U/mg dry weight (ONPG method) immobilized in Ca-alignate, 80% hydrolysis was obtained at 4 and 20C with, respectively 0.50 and 1.65 bed volume/H; the values were 0.2 and 0.74 with cells entrapped in hen egg white. When the flow rate was expressed as ml/H/g wet yeast, no significant difference was observed between both matrices and 80% hydrolysis was reached with a flow rate 1.7 and 5 according to the temperature. The best performance was achieved by the yeast egg white reactor. At 4C, hydrolysis deccreased by 10% after 13 days; by 20% after 17 days. The presence of lactose transport inhibitors in whey did not significantly influence lactose hydrolysis. (orig.).
Publication Date:
Oct 01, 1985
Product Type:
Journal Article
Reference Number:
DE-86-000092; EDB-86-040284
Resource Relation:
Journal Name: Eur. J. Appl. Microbiol. Biotechnol.; (Germany, Federal Republic of); Journal Volume: 22:6
Subject:
09 BIOMASS FUELS; WHEY; ENZYMATIC HYDROLYSIS; ALGINATES; FLOW RATE; IMMOBILIZED CELLS; LACTOSE; TEMPERATURE DEPENDENCE; TIME DEPENDENCE; YEASTS; CARBOHYDRATES; CHEMICAL REACTIONS; DECOMPOSITION; DISACCHARIDES; FUNGI; HYDROLYSIS; INDUSTRIAL WASTES; LYSIS; MICROORGANISMS; OLIGOSACCHARIDES; ORGANIC COMPOUNDS; PLANTS; SACCHARIDES; SOLVOLYSIS; WASTES; 140504* - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
OSTI ID:
6061770
Research Organizations:
Institut de Recherches Chimiques, Tervuren, Belgium
Country of Origin:
Germany
Language:
English
Other Identifying Numbers:
Journal ID: CODEN: EJABD
Submitting Site:
HEDB
Size:
Pages: 438-441
Announcement Date:
Jan 01, 1986

Journal Article:

Citation Formats

Decleire, M, Huynh, N van, Motte, J C, and Cat, W de. Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels in hen egg white. Germany: N. p., 1985. Web.
Decleire, M, Huynh, N van, Motte, J C, & Cat, W de. Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels in hen egg white. Germany.
Decleire, M, Huynh, N van, Motte, J C, and Cat, W de. 1985. "Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels in hen egg white." Germany.
@misc{etde_6061770,
title = {Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels in hen egg white}
author = {Decleire, M, Huynh, N van, Motte, J C, and Cat, W de}
abstractNote = {Whey hydrolysis was compared in column reactors containing whole yeast cells immobilized in Ca-alginate or in hen egg white in relation to cell US -galactosidase activity, flow rates, temperature and time. With cells of 1.3 U/mg dry weight (ONPG method) immobilized in Ca-alignate, 80% hydrolysis was obtained at 4 and 20C with, respectively 0.50 and 1.65 bed volume/H; the values were 0.2 and 0.74 with cells entrapped in hen egg white. When the flow rate was expressed as ml/H/g wet yeast, no significant difference was observed between both matrices and 80% hydrolysis was reached with a flow rate 1.7 and 5 according to the temperature. The best performance was achieved by the yeast egg white reactor. At 4C, hydrolysis deccreased by 10% after 13 days; by 20% after 17 days. The presence of lactose transport inhibitors in whey did not significantly influence lactose hydrolysis. (orig.).}
journal = {Eur. J. Appl. Microbiol. Biotechnol.; (Germany, Federal Republic of)}
volume = {22:6}
journal type = {AC}
place = {Germany}
year = {1985}
month = {Oct}
}