[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Permeabilization of yeast cells (Kluyveromyces fragilis) to lactose by digitonin

Joshi, M. S. and Gowda, L. R. and Katwa, L. C. and Bhat, S. G. (1989) Permeabilization of yeast cells (Kluyveromyces fragilis) to lactose by digitonin. Enzyme and Microbial Technology, 11 (7). pp. 439-443. ISSN 0141-0229

[img] PDF
Enzyme Microbial Tech_1989.pdf - Published Version
Restricted to Registered users only

Download (432kB)


Kluyveromyces fragilis, the lactose-fermenting yeast, was made permeable to the disaccharide lactose using the surfactant digitonin. Optimal beta-galactosidase activity was observed when the cells were treated with 0.1% digitonin at room temp. for 30 min. Activity measured in permeabilized cells was 400-500x greater than in untreated cells and 25% more than in cell-free extracts prepared by toluene autolysis. Permeabilized cells rapidly hydrolysed lactose in whole milk and sweet whey to glucose and galactose. Glucose was not further degraded by permeabilized cells; untreated cells metabolized the glucose to ethanol.

Item Type: Article
Uncontrolled Keywords: SURFACTANTS-; lactose, digitonin & Kluyveromyces fragilis permeability to; lactose, Kluyveromyces fragilis digitonin permeabilized hydrolysis of; YEASTS-; PERMEABILITY-; HYDROLYSIS-; LACTOSE-; digitonin & Kluyveromyces fragilis permeability to lactose; Kluyveromyces fragilis digitonin permeabilized hydrolysis of lactose
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
600 Technology > 05 Chemical engineering > 01 Biotechnology and Bioengineering
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Jul 2008 05:44
Last Modified: 09 Apr 2018 11:22
URI: http://ir.cftri.com/id/eprint/2212

Actions (login required)

View Item View Item