Summary
From the fusion between Lactobacillus casei and Lactobacillus acidophilus, 8 fusants were selected: Four were able to ferment maltose, lactose, galactose and mannose, but two had greater abilities of acid production than parents. Increased values of up to 7.6–8 % in β -galactosidase activity were obtained from two when compared to that of L. acidophilus, whereas another 2 had activities of 800 and 548 nmol/mg protein/min comparable to that of L casei giving a value of 400 nmol/mg protein/min in phospho-β-galactosidase activity.
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Yeeh, Y., Jo, Y.B. & Kwon, O.C. Protoplast fusion between Lactobacillus casei and Lactobacillus acidophilus . Biotechnol Lett 18, 805–808 (1996). https://doi.org/10.1007/BF00127893
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DOI: https://doi.org/10.1007/BF00127893