Ambiente e Agua - An Interdisciplinary Journal of Applied Science

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The graphs show the result of a mathematical model applied to estimate a better composition of fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275. These graphs show regions with maximum β-galactosidase activity associated with different combinations of cheese whey and sucrose, yeast extract and sucrose, peptone and sucrose, yeast extract and cheese whey, peptone and cheese whey, and peptone and yeast extract values. These results point toward two insights: (1) the variables studied are critical for lactase production by Saccharomyces fragilis IZ 275; and, (2) cheese whey, a by-product of the milk and dairy industry is an important medium for the growth of yeast.

Source: BOSSO, A. et al. Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources. Rev. Ambient. Água, Taubaté, vol. 15 n. 3, p. 1-13, 2020. doi:10.4136/ambi-agua.2474



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Vol 15, No 4 (2020)

Table of Contents


Lívia Alves Alvarenga, Vinícius Siqueira Oliveira Carvalho, Vinícius Augusto de Oliveira, Carlos Rogério de Mello, Alberto Colombo, Javier Tomasella, Pâmela Aparecida Melo
Camila Peitz, Claudia Regina Xavier
Lara de Souza Soletti, Maria Eliana Camargo Ferreira, Alex Toshio Kassada, Benício Alves de Abreu Filho, Rosangela Bergamasco, Natália Ueda Yamaguchi
Cristian Epifanio Toledo, João Carlos Mohn Nogueira, Alexandre de Amorim Camargo