Premium
Selection of method for obtaining an active lactase preparation from Penicillium notatum
Author(s) -
Szczodrak Janusz,
Wiater Adrian
Publication year - 1998
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/(sici)1521-4028(199803)38:1<71::aid-jobm71>3.0.co;2-0
Subject(s) - lactase , chromatography , acetone , chemistry , penicillium , ethanol , salting out , ammonium sulfate , ultrafiltration (renal) , methanol , lipase , enzyme , biochemistry , food science , organic chemistry , aqueous solution
Crude lactase (β‐galactosidase) preparations of Penicillium notatum 1 were obtained from the culture supernate by means of concentration under reduced pressure, freeze‐drying, fractional precipitation with alcohols (methanol, ethanol, propanol, isopropanol) and acetone, ammonium sulfate salting out, and ultrafiltration. The last three methods of enzyme recovery from the post‐culture fluid yielded the best results in regard to specific and overall activities of the enzymatic preparations.