酿酒酵母中己糖激酶的生产。培养条件。
Hexokinase production from S. cerevisiae. Culture conditions.
作者信息
Abrahão-Neto J, Infanti P, Vitolo M
机构信息
Faculdade de Ciências Farmacêuticas, University of São Paulo, Brasil.
出版信息
Appl Biochem Biotechnol. 1996 Spring;57-58:407-12. doi: 10.1007/978-1-4612-0223-3_37.
PMID:8669907
Abstract
The effects of pH (4.0, 4.5, or 5.0), temperature (T) (30, 35, or 40 degrees C) and dissolved oxygen (DO) (0.2, 2.0, 4.0,or 6.0 mg O2/L) on hexokinase and invertase formation by yeast were studied. The highest enzyme activities were attained at pH 4.0, DO = 4.0 mg O2/L, and T = 35 or 40 degrees C.
摘要
研究了pH值（4.0、4.5或5.0）、温度（T）（30、35或40摄氏度）和溶解氧（DO）（0.2、2.0、4.0或6.0毫克O2/升）对酵母形成己糖激酶和转化酶的影响。在pH 4.0、DO = 4.0毫克O2/升以及T = 35或40摄氏度时达到最高酶活性。
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