The purification and immobilization of Penicillium notatum β-galactosidase

Penicillium notatum No. 1 as a producer of β-galactosidase was cultivated in a 5–1 fermenter. Various methods of protein isolation and concentration from the culture fluid were optimized. Then the conditions of β-galactosidase purification using an affinity chromatographic technique were established. The purified enzyme was immobilized on a controlled porous glass (CPG). The optimum temperature and pH values of the native and immobilized forms of β-galactosidase were determined as 50°C and 30–50°C as well as pH 3 and pH 3–5, respectively.