d-Tagatose production by permeabilized and immobilized Lactobacillus plantarum using whey permeate.

08:00 EDT 24th March 2017 | BioPortfolio

Summary of "d-Tagatose production by permeabilized and immobilized Lactobacillus plantarum using whey permeate."

The aim of the work is to produce d-Tagatose by direct addition of alginate immobilized Lactobacillus plantarum cells to lactose hydrolysed whey permeate. The cells were untreated and immobilized (UIC), permeabilized and immobilized (PIC) and the relative activities were compared with purified l-arabinose isomerase (l-AI) for d-galactose isomerization. Successive lactose hydrolysis by β-galactosidase from Escherichia coli and d-galactose isomerization using l-AI from Lactobacillus plantarum was performed to investigate the in vivo production of d-tagatose in whey permeate. In whey permeate, maximum conversion of 38% and 33% (w/w) d-galactose isomerization by PIC and UIC has been obtained. 162mg/g and 141mg/g of d-tagatose production was recorded in a 48h reaction time at 50°C, pH 7.0 with 5mM Mn(2+) ion concentration in the initial substrate mixture.


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This article was published in the following journal.

Name: Bioresource technology
ISSN: 1873-2976
Pages: 250-255


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Medical and Biotech [MESH] Definitions

A species of rod-shaped, LACTIC ACID bacteria used in PROBIOTICS and SILAGE production.

The protein components of milk obtained from the whey.

Microbial, plant, or animal cells which are immobilized by attachment to solid structures, usually a column matrix. A common use of immobilized cells is in biotechnology for the bioconversion of a substrate to a particular product. (From Singleton & Sainsbury, Dictionary of Microbiology and Molecular Biology, 2d ed)

Enzymes which are immobilized on or in a variety of water-soluble or water-insoluble matrices with little or no loss of their catalytic activity. Since they can be reused continuously, immobilized enzymes have found wide application in the industrial, medical and research fields.

The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese production.

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