Utilize este identificador para referenciar este registo: https://hdl.handle.net/1822/1588

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Campo DCValorIdioma
dc.contributor.authorPereira, Martinha-
dc.contributor.authorSchwan, Rosane F.-
dc.contributor.authorTeixeira, J. A.-
dc.date.accessioned2005-05-16T10:09:30Z-
dc.date.available2005-05-16T10:09:30Z-
dc.date.issued1999-
dc.identifier.citation"Food technology & biotechnology" ISSN 1330-9862. 37:4 (1999) 257-261.eng
dc.identifier.issn1330-9862-
dc.identifier.issn1334-2606-
dc.identifier.urihttps://hdl.handle.net/1822/1588-
dc.description.abstractEleven strains of Kluyveromyces marxianus were studied to select the best producers of extracellular endo-polygalacturonase (endo-PG), using glucose and lactose as carbon source. Flocculation ability was also assayed. Four out of eleven strains produced more enzyme when glucose was used as substrate. Only one strain was a better endo-PG producer when lactose was used as carbon source, although producing less enzyme than the best performing strain grown on lactose. The best enzyme production was obtained for strain K. marxianus CH4-1 when grown on glucose. In all cases, as a consequence of a lower rate of substrate consumption, enzyme productivity was between two- and three-fold lower when yeasts were grown on lactose. It was also shown that all strains formed flocs only when grown on lactose; on glucose the cells remained powdery.eng
dc.description.sponsorshipCEC - INCO-DC - contract number ERB IC18 CT97 0182.por
dc.description.sponsorshipCocoa Research Centre (CEPLAC).por
dc.language.isoengeng
dc.publisherUniversity of Zagrebeng
dc.rightsopenAccesseng
dc.subjectKluyveromyces marxianuseng
dc.subjectEndo-polygalacturonaseeng
dc.subjectFlocculationeng
dc.titleIsolation, screening, and characterisation of flocculating and pectinase producing Kluyveromyces strainseng
dc.typearticleeng
dc.peerreviewedyeseng
oaire.citationStartPage257por
oaire.citationEndPage261por
oaire.citationIssue4por
oaire.citationVolume37por
dc.subject.wosScience & Technologypor
sdum.journalFood Technology and Biotechnologypor
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