Fermentation conditions increasing protease production by Serratia marcescens in fresh whey

  • Francisco| Ustáriz Universidad de Los Andes-Venezuela
  • Adriana Laca Universidad de Oviedo-España
  • Luis García Universidad de Oviedo-España
  • Mario Díaz Universidad de Oviedo-España

Resumo

Extracellular protease production in fresh whey fermented by Serratia marcescens was increased by studying the influence of the most important physico-chemical operating variables. Fermentations were carried out in Erlenmeyer flask and in an automatic controlled bioreactor (Bioflo III), obtaining in the latter case the highest protease levels (8,800 EU/mL Ó 484 DS) when working under optimized conditions. Two kinds of proteases were determined in the supernatant, a major metalloprotease (84%Ó 2 DS) and a minor serine protease (13%+/-2 DS). In all cases cell growth and protein degradation were modelled, and the effect of oxygen concentration on cell growth was determinate by Bioflo III and was also modelled.

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Como Citar
Ustáriz, F., Laca, A., García, L. e Díaz, M. (1) «Fermentation conditions increasing protease production by Serratia marcescens in fresh whey», Revista Técnica de la Facultad de Ingeniería. Universidad del Zulia, 31(1). Disponível em: https://mail.produccioncientificaluz.org/index.php/tecnica/article/view/6257 (Acedido: 24Novembro2024).
Edição
v. 31 n. 1
Secção
artigo de atualização

 

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