| dc.contributor.author | Seyis, I | |
| dc.contributor.author | Aksoz, N | |
| dc.date.accessioned | 2019-12-16T07:57:08Z | |
| dc.date.available | 2019-12-16T07:57:08Z | |
| dc.date.issued | 2004 | |
| dc.identifier.issn | 1330-9862 | |
| dc.identifier.uri | https://doi.org/ | |
| dc.identifier.uri | http://hdl.handle.net/11655/19357 | |
| dc.description.abstract | In order to find an alternative fungal source, 13 different fungi (Aspergillus, Trichoderma, Penicillium, Rhizopus and Fusarium sp.) were cultured in lactase production medium at 30 degreesC and 150 rpm for 6 days. Experimental results showed that Trichoderma viride ATCC 32098 has maximum lactase specific activity, followed by Trichoderma harzianum 1073 D3. In addition, the studies of stability were carried out in the pH range of 3.0-7.5 at the temperature between 20 and 70 degreesC. It was observed that the activity of lactase produced from T. viride ATCC 32098 was above 90 % in the pH range of 3.0-7.5 at the temperature between 20 and 60 degreesC, and even 66 % at 70 degreesC. It was concluded that Trichoderma sp., especially T. viride ATCC 32098, could be used as an alternative for the production of lactase in industrial scale. | |
| dc.language.iso | en | |
| dc.publisher | Faculty Food Technology Biotechnology | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Biotechnology & Applied Microbiology | |
| dc.subject | Food Science & Technology | |
| dc.title | Production of Lactase by Trichoderma Sp. | |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion | |
| dc.relation.journal | Food Technology And Biotechnology | |
| dc.contributor.department | Biyoloji | |
| dc.identifier.volume | 42 | |
| dc.identifier.issue | 2 | |
| dc.identifier.startpage | 121 | |
| dc.identifier.endpage | 124 | |
| dc.description.index | WoS | |
