PROCESS FOR INACTIVATING CARBOXYPEPTIDASE Y IN HIRUDIN-CONTAINING CULTURE BROTHS

The present invention relates to a process for inacti- vating carboxypeptidase Y in a hirudin-containing culture broth produced by fermenting a transformed yeast, which comprises continuously heating the culture broth, flowing through a tubular apparatus which has a heating-up section, a holding sec...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	ULMER, WOLFGANG, CRAUSE, PETER, MOLLER, JORG, HABERMANN, PAUL
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING ORGANIC CHEMISTRY PEPTIDES PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The present invention relates to a process for inacti- vating carboxypeptidase Y in a hirudin-containing culture broth produced by fermenting a transformed yeast, which comprises continuously heating the culture broth, flowing through a tubular apparatus which has a heating-up section, a holding section and a cooling section, to a temperature of 80 to 100.degree.C, preferably 85 to 95.degree.C, particularly preferably to a temperature of 85.degree.C.