Vol. 15 No. 3 (2020)
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