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Bioprocess and Biosystems Engineering

, Volume 35, Issue 8, pp 1417–1427 | Cite as

Production and separation of dipeptidyl peptidase IV from Lactococcus lactis: scale up for industrial production

  • Özlem ÜstünEmail author
  • Gaye Öngen
Original Paper

Abstract

Lactococcus lactis spp. lactis and Lactococcus lactis spp. cremoris are widely used in the manufacture of fermented milk. These strains were compared for production of Dipeptidyl Peptidase IV (DPP IV) enzyme in terms of enzyme activity, specific growth rates and productivity. Lactococcus lactis spp. lactis was produced in 3 L bioreactor and scaled up to 30 and 150 L stirred tank bioreactors, and the enzyme activities were found as 110, 110 and 122 mU mL−1, respectively. After 8 h of production, separation steps were performed. While purification fold was 127 and yield was 2.69 %, the molecular weight of the enzyme was estimated as 68 kDa. Partially purified enzyme was enteric coated with capsules and a 95.5 % of DPP IV enzyme passed into the artificial intestine. Results show that production of DPP IV enzyme by Lactococcus lactis spp. lactis strain in submerged culture is comparable with the productions by commercial strains, mostly Aspergillus, in solid state fermentations based on productivity.

Keywords

Lactococcus lactis spp. lactis Lactococcus lactis spp. cremoris Dipeptidyl Peptidase IV (DPP IV) Corn steep liquor (CSL) Scale up production and dietary supplement 

Abbreviations

CNS

Central nervous system

CSL

Corn steep liquor

CSLM

Corn steep liquor mixture

DPP IV

Dipeptidyl peptidase IV

Di

Diameter of impeller

μ

Dynamic viscosity

ε

Energy dissipation

HPMCP

Hydroxypropyl methylcellulose phthalate

h

Hour

L

Liter

mL

Milliliter

mU

Milliunit

MW

Molecular weight

n

The rotational speed of impeller

NP

Power number

OD

Optical density

P/V

Volumetric power input

P

Stirring power

Rei

Reynolds number

Rf

Retention factor

ν

Impeller-tip speed

υ

Kinematic viscosity

ρ

Liquid density

τ

Shear stress

Notes

Acknowledgments

This study was supported by The Scientific and Technological Research Council of Turkey (TUBİTAK) with file number 105T195. We are grateful to Professor Erdal Bedir for his advice and valuable support, and Professor Fazilet Vardar Sukan for her guidance.

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Copyright information

© Springer-Verlag 2012

Authors and Affiliations

  1. 1.Department of Food Engineering, Engineering FacultyPamukkale UniversityKinikliTurkey
  2. 2.Bioengineering Department, Faculty of Engineering, EBILTEM BinasiEge UniversityBornovaTurkey

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