METHOD OF PREPARING A-GALACTOSIDAZE

In culturing an alpha -galactosidase-producing mold in a known medium, addition of organic acids such as citric acid, lactic acid and glycolic acid to the medium strikingly enhances the alpha -galactosidase activity of the enzyme to be consequently produced. When the enzyme is used for the purpose o...

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Hauptverfasser:	YASUNOBU SUDZUKI,JA, MASAMI SASAKI,JA, SOGO MIYATANI,JA, SUDZI TANAKA,JA, MASEJYUKI VATANABE,JA, MINORU MIURA,JA, SIGEESI NARITA,JA, KENICHI TEREJYAMA,JA, ITIRO KAGAJYA,JA
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	In culturing an alpha -galactosidase-producing mold in a known medium, addition of organic acids such as citric acid, lactic acid and glycolic acid to the medium strikingly enhances the alpha -galactosidase activity of the enzyme to be consequently produced. When the enzyme is used for the purpose of hydrolyzing the raffinose contained in the beet molasses-including syrup or juice in the process of beet sugar production, the enhanced alpha -galactosidase activity serves to decrease the amount of enzyme required and facilitate the enzyme handling.