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  • 1
    Electronic Resource
    Electronic Resource
    INTRACELLULAR PROTEINASE FROM Streptococcus cremoris (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: An intracellular proteinase from Streatococcus cremoris was isolated, partially purified and characterized. A 40-fold purification was obtained with retention of 73% of the original activity. The proteinase exhibited normal reaction kinetics with respect to enzyme concentration and reaction rate. Proteinase activity was optimal at pH 7.0 and 37°C. The enzyme showed maximum activity on casein, the alpha casein being preferentially degraded. Effect of metal ions, some inhibitors and reducing agents were studied.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb06436.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING LIPASE PRODUCTION IN Aspergillus wentii (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Aspergillus wentii showed maximum growth and lipase production at 30°C in 3 days at pH 6.0, when cultivated on a shaker. The medium supplemented with glucose showed maximum production of lipase followed by mannitol, fructose, galactose, sucrose, lactose, and maltose. Amongst the nitrogen sources tested, lipase yield was maximum with peptone at the 2% level. Calcium and sodium citrates (0l.%) increased the yield of lipase. Synthetic and natural lipids when added to the growth medium reduced the growth and lipase production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04109.x
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    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    FACTORS AFFECTING LIPASE PRODUCTION BY PENICILLIUM CHRYSOGENUM (1977)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 42 (1977), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Factors affecting growth and lipase production by Penicillium chrysogenum were studied. The optimum conditions for lipase production by the mold were 30°C at pH 6.0. In shake cultures, lipase production was enhanced by 70%. Amongst several carbohydrates that were examined, maximum lipase production occurred in medium containing glucose, followed by maltose, mannitol, galactose, sucrose, lactose and fructose in the decreasing order. Out of different nitrogen sources peptone proved most stimulatory.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1977.tb08458.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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