Rearrangement of lactose on sterilization

Thayanithy, K.; Harding, G.; Wase, D. A. J.

doi:10.1007/bf01134589

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1983

1995

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Cited by 8 publications

(2 citation statements)

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“…Recently Thayanithy et al (1982) reported that lactose during sterilization undergoes rea.rr?ngement to prod.uce la.ctulose, but they did not report sny inhibition of growth of their test organism.…”

Section: Experiments In Which Individualmentioning

confidence: 99%

The inhibition of thermomonospora by heat sterilized lactose broth

Vadehra

Bellamy

1983

Biotechnol Lett

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Section: Experiments In Which Individualmentioning

confidence: 99%

The inhibition of thermomonospora by heat sterilized lactose broth

Vadehra

Bellamy

1983

Biotechnol Lett

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“…The percentage of lactose converted to lactulose increases with increasing lactose concentration. Many organisms are unable to ferment lactulose (9). Further, lactulose at high concentrations is inhibitory to bacterial growth (6).…”

mentioning

confidence: 99%

Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

Anderson

Bodie

Goodman

et al. 1986

Appl Environ Microbiol

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Effect of Immobilisation on the Production of α‐Amylase by an Industrial Strain of Bacillus amyloliquefaciens

Argirakos

Thayanithy

Wase

1992

J of Chemical Tech & Biotech

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The effect of immobilisation of an industrial strain of Bacillus amyloliquefaciens in calcium alginate beads on production of α‐amylase was investigated using lactose‐based media in shake flasks and in a 0.3 dm3 glass fermenter. Although the microorganism was a good α‐amylase producer in batch cultures of free cells, it was unable to produce the enzyme for extended periods either in repeated batch cultures, or in continuous cultivation. In each case, parallel tests with cells immobilised in calcium alginate beads gave still further reduced enzyme yields, and the free cells released into the broth from these beads probably contributed substantially to any amylase produced during these extended fermentations. After prolonged use, the core of the alginate beads accumulated hard insoluble material, with viable immobilised cells confined to a surface layer.

show abstract

Rearrangement of lactose on sterilization

Cited by 8 publications

References 4 publications

The inhibition of thermomonospora by heat sterilized lactose broth

The inhibition of thermomonospora by heat sterilized lactose broth

Inhibitory Effect of Autoclaving Whey-Based Medium on Propionic Acid Production by Propionibacterium shermanii

Effect of Immobilisation on the Production of α‐Amylase by an Industrial Strain of Bacillus amyloliquefaciens

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