Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme

Judit M. Rezessy-Szabó, Q. Nguyen, Erika Bujna, Krisztina Takács, Magdolna Kovács, Ágoston Hoschke

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

Seventeen Thermomyces lanuginosus strains, cultivated on raffinose and sucrose, were ranked on the basis of α-galactosidase activities. T. lanuginosus CBS 395.62/b strain showed the highest α-galactosidase activity on both investigated carbohydrates. Several carbon sources were tested as potential inducers for the α-galactosidase synthesis. On melibiose substrate α-galactosidase activity was higher in the intracellular fraction than in the filtrate of the fermentation broth, although both values were very low and did not reach the value of 1 U/mL. Raffinose, sucrose and Lactosucrose® proved to be inducers for α-galactosidase production. The highest titer (about 30 U/mL) was achieved on 1 % sucrose and 0.45 % ammonium acetate. The optimum sucrose and ammonium acetate concentrations, at which about 90 U/mL α-galactosidase activity was reached during an 8-day fermentation, were 3 and 0.9 %, respectively.

Original languageEnglish
Pages (from-to)55-59
Number of pages5
JournalFood Technology and Biotechnology
Volume41
Issue number1
Publication statusPublished - Jan 2003

Fingerprint

Thermomyces lanuginosus
Galactosidases
galactosidases
Enzymes
Sugar (sucrose)
Sucrose
enzymes
sucrose
Raffinose
ammonium acetate
raffinose
Fermentation
Melibiose
fermentation
melibiose
filtrates
Carbohydrates
Carbon
carbohydrates
synthesis

Keywords

  • α-galactosidase
  • Enzyme production
  • Fermentation
  • Thermomyces lanuginosus

ASJC Scopus subject areas

  • Food Science
  • Biotechnology

Cite this

Rezessy-Szabó, J. M., Nguyen, Q., Bujna, E., Takács, K., Kovács, M., & Hoschke, Á. (2003). Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme. Food Technology and Biotechnology, 41(1), 55-59.

Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme. / Rezessy-Szabó, Judit M.; Nguyen, Q.; Bujna, Erika; Takács, Krisztina; Kovács, Magdolna; Hoschke, Ágoston.

In: Food Technology and Biotechnology, Vol. 41, No. 1, 01.2003, p. 55-59.

Research output: Contribution to journalArticle

Rezessy-Szabó, JM, Nguyen, Q, Bujna, E, Takács, K, Kovács, M & Hoschke, Á 2003, 'Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme', Food Technology and Biotechnology, vol. 41, no. 1, pp. 55-59.
Rezessy-Szabó JM, Nguyen Q, Bujna E, Takács K, Kovács M, Hoschke Á. Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme. Food Technology and Biotechnology. 2003 Jan;41(1):55-59.
Rezessy-Szabó, Judit M. ; Nguyen, Q. ; Bujna, Erika ; Takács, Krisztina ; Kovács, Magdolna ; Hoschke, Ágoston. / Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme. In: Food Technology and Biotechnology. 2003 ; Vol. 41, No. 1. pp. 55-59.
@article{3d6aa3c24fc14d6ca6ed65b38320abaf,
title = "Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme",
abstract = "Seventeen Thermomyces lanuginosus strains, cultivated on raffinose and sucrose, were ranked on the basis of α-galactosidase activities. T. lanuginosus CBS 395.62/b strain showed the highest α-galactosidase activity on both investigated carbohydrates. Several carbon sources were tested as potential inducers for the α-galactosidase synthesis. On melibiose substrate α-galactosidase activity was higher in the intracellular fraction than in the filtrate of the fermentation broth, although both values were very low and did not reach the value of 1 U/mL. Raffinose, sucrose and Lactosucrose{\circledR} proved to be inducers for α-galactosidase production. The highest titer (about 30 U/mL) was achieved on 1 {\%} sucrose and 0.45 {\%} ammonium acetate. The optimum sucrose and ammonium acetate concentrations, at which about 90 U/mL α-galactosidase activity was reached during an 8-day fermentation, were 3 and 0.9 {\%}, respectively.",
keywords = "α-galactosidase, Enzyme production, Fermentation, Thermomyces lanuginosus",
author = "Rezessy-Szab{\'o}, {Judit M.} and Q. Nguyen and Erika Bujna and Krisztina Tak{\'a}cs and Magdolna Kov{\'a}cs and {\'A}goston Hoschke",
year = "2003",
month = "1",
language = "English",
volume = "41",
pages = "55--59",
journal = "Food Technology and Biotechnology",
issn = "1330-9862",
publisher = "University of Zagreb",
number = "1",

}

TY - JOUR

T1 - Thermomyces lanuginosus CBS 395.62/b strain as rich source of α-galactosidase enzyme

AU - Rezessy-Szabó, Judit M.

AU - Nguyen, Q.

AU - Bujna, Erika

AU - Takács, Krisztina

AU - Kovács, Magdolna

AU - Hoschke, Ágoston

PY - 2003/1

Y1 - 2003/1

N2 - Seventeen Thermomyces lanuginosus strains, cultivated on raffinose and sucrose, were ranked on the basis of α-galactosidase activities. T. lanuginosus CBS 395.62/b strain showed the highest α-galactosidase activity on both investigated carbohydrates. Several carbon sources were tested as potential inducers for the α-galactosidase synthesis. On melibiose substrate α-galactosidase activity was higher in the intracellular fraction than in the filtrate of the fermentation broth, although both values were very low and did not reach the value of 1 U/mL. Raffinose, sucrose and Lactosucrose® proved to be inducers for α-galactosidase production. The highest titer (about 30 U/mL) was achieved on 1 % sucrose and 0.45 % ammonium acetate. The optimum sucrose and ammonium acetate concentrations, at which about 90 U/mL α-galactosidase activity was reached during an 8-day fermentation, were 3 and 0.9 %, respectively.

AB - Seventeen Thermomyces lanuginosus strains, cultivated on raffinose and sucrose, were ranked on the basis of α-galactosidase activities. T. lanuginosus CBS 395.62/b strain showed the highest α-galactosidase activity on both investigated carbohydrates. Several carbon sources were tested as potential inducers for the α-galactosidase synthesis. On melibiose substrate α-galactosidase activity was higher in the intracellular fraction than in the filtrate of the fermentation broth, although both values were very low and did not reach the value of 1 U/mL. Raffinose, sucrose and Lactosucrose® proved to be inducers for α-galactosidase production. The highest titer (about 30 U/mL) was achieved on 1 % sucrose and 0.45 % ammonium acetate. The optimum sucrose and ammonium acetate concentrations, at which about 90 U/mL α-galactosidase activity was reached during an 8-day fermentation, were 3 and 0.9 %, respectively.

KW - α-galactosidase

KW - Enzyme production

KW - Fermentation

KW - Thermomyces lanuginosus

UR - http://www.scopus.com/inward/record.url?scp=0037243027&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0037243027&partnerID=8YFLogxK

M3 - Article

VL - 41

SP - 55

EP - 59

JO - Food Technology and Biotechnology

JF - Food Technology and Biotechnology

SN - 1330-9862

IS - 1

ER -