FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (1): 47-50.
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ZHAO Rui-xiang,WANG Da-hong,NIU Sheng-yang,SU Juan
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Abstract: The extraction of the β-galactosidase produced by La-A and La-B was studied with the ultrasonic cell-break method. Meanwhile, the activity of β-galactosidase was assayed with reagent ONPG as substrate.Through the single-factor experiment and orthogonal experiment, the optimum technology was chosen. The results showed that the optimum conditions on cell-break of La-A with the ultrasonic method were: work time 7.6s,work/terral time 28s/20s, and temperature 36℃ and B was work time 6.8s, work/intermission time 20s/20s, and temperature 37℃. In these conditions, the activity of β-galactosidase produced by La-A and La-B reached 5.963μmol ONP/L·min and 6.683μmol ONP/L·min respectively. Therefore, Lactobacillus acidophilus had higher activity of producing β-galactosidase.
Key words: Lactobacillus acidophilus; &beta, -galactosidase; the ultrasonic cell-break;
ZHAO Rui-xiang,WANG Da-hong,NIU Sheng-yang,SU Juan. Study on Activity of β-galactosidase Produced by Lactobacillus acidophilus with Ultrasionic Cell-break Method[J]. FOOD SCIENCE, 2006, 27(1): 47-50.
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