Production,separation and purification of yeast invertase as a by-product of continuous ethanol fermentation |
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Authors: | Errcheng Chan Cheeshan S. Chen C. S. Gong Li Fu Chen |
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Affiliation: | (1) Department of Food Science, Purdue University, 47 907 West Lafayette, IN, USA |
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Abstract: | Summary A strain of Saccharomyces uvarum produced extracellular invertase in a chemostat reactor using a medium containing corn steep liquor and sugars. The production of yeast invertase increased with increase in corn steep liquor concentration. The production rate of invertase was maximal at a dilution rate of 0.75 h–1. The production rate of invertase was found to be affected by the type of sugar substrate and fermentation temperature. The invertase in the crude broth could be purified by one-step DEAE chromatography. An 84% enzyme recovery with ninefold purification and 30-fold concentration could be achieved using this simple isolation procedure.Offsprint requests to: L. F. Chen |
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