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Permeabilization of baker's yeast with N-lauroyl sarcosine.
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Abraham, Jessy Bhat, S. G. |
| Abstract | N-Lauroyl sarcosine (LS), a cationic, non-toxic and biodegradable detergent readily permeabilized whole cells of baker's yeast (Saccharomyces cerevisiae). Permeabilization was carried out to increase assayable cellular catalase activity, an enzyme of great physiological and industrial importance, and to release 5'-nucleotides which find food/nutritional applications. The event of permeabilization was concentration, time and temperature dependent. Maximum permeabilization of yeast cells were observed when 1 g wet weight (0.2 g dry wt) of cells were permeabilized with 1.0 ml of 2% LS at 45 degrees C for 15 min. LS-permeabilized cells showed 350-fold increase in catalase activity and the supernatant obtained after permeabilization was rich in 5'-nucleotides. LS-permeabilized baker's yeast cells can be used as a source of biocatalyst and to isolate valuable by-products. |
| Starting Page | 799 |
| Ending Page | 804 |
| Page Count | 6 |
| File Format | |
| ISSN | 13675435 |
| Journal | Journal of industrial microbiology & biotechnology. |
| Volume Number | 35 |
| Language | English |
| Access Restriction | Authorized |
| Subject Keyword | Yeast |
| Content Type | Text |
| Resource Type | Article |
| Subject | Biotechnology Bioengineering Applied Microbiology and Biotechnology Medicine |
