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Production of yeast lactase from sauerkraut brine

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Abstract

Kluyveromyces marxianus NRRL Y-1196 yielded the highest lactase activity when cultivated in shake flasks for 24 h in sauerkraut brine with 0.2% lactose as an inducer. The enzyme was purified 4-fold and had a specific activity of 28 units/mg protein. The Km value was 3.94 mM. The pH and temperature optima of the enzyme were 7.0 and 50°C, respectively. It was stable between pH 6.0 to 7.6, but lost its activity at 60°C.

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Authors and Affiliations

  1. Department of Food Science and Technology, Cornell University, 14456, Geneva, New York

    M. A. Ku & Y. D. Hang

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  1. M. A. Ku
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  2. Y. D. Hang
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Ku, M.A., Hang, Y.D. Production of yeast lactase from sauerkraut brine. Biotechnol Lett 14, 925–928 (1992). https://doi.org/10.1007/BF01020630

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  • DOI: https://doi.org/10.1007/BF01020630

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