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Permeabilization of baker's yeast with N-lauroyl sarcosine.

Abraham, Jessy and Bhat, S. G. (2008) Permeabilization of baker's yeast with N-lauroyl sarcosine. Journal of industrial microbiology & biotechnology, 35. pp. 799-804. ISSN 1367-5435

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Abstract

N-Lauroyl sarcosine (LS), a cationic, non-toxic and biodegradable detergent readily permeabilized whole cells of baker's yeast (Saccharomyces cerevisiae). Permeabilization was carried out to increase assayable cellular catalase activity, an enzyme of great physiological and industrial importance, and to release 5'-nucleotides which find food/nutritional applications. The event of permeabilization was concentration, time and temperature dependent. Maximum permeabilization of yeast cells were observed when 1 g wet weight (0.2 g dry wt) of cells were permeabilized with 1.0 ml of 2% LS at 45 degrees C for 15 min. LS-permeabilized cells showed 350-fold increase in catalase activity and the supernatant obtained after permeabilization was rich in 5'-nucleotides. LS-permeabilized baker's yeast cells can be used as a source of biocatalyst and to isolate valuable by-products.

Item Type: Article
Uncontrolled Keywords: Permeabilization · N-Lauroyl sarcosine · Baker’s yeast · Saccharomyces cerevisiae · Catalase
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jan 2009 10:11
Last Modified: 28 Dec 2011 09:34
URI: http://ir.cftri.com/id/eprint/1794

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