Statistical investigation of Kluyveromyces lactis cells permeabilization with ethanol by response surface methodology

Brazilian Journal of Microbiology

Janaína T. De Faria²  Pollyana F. Rocha¹  Attilio Converti¹  Flávia M.l. Passos¹  Luis A. Minim²  Fábio C. Sampaio¹ 

[1] ,Universidade Federal de Viçosa Departamento de Tecnologia de Alimentos Viçosa MG ,Brazil

关键词: yeast;    cheese whey;    permeabilization;    ethanol;    β-galactosidase;   

DOI  :  10.1590/S1517-83822013000400007

来源: SciELO

【 摘 要 】

The aim of our study was to select the optimal operating conditions to permeabilize Kluyveromyces lactis cells using ethanol as a solvent as an alternative to cell disruption and extraction. Cell permeabilization was carried out by a non-mechanical method consisting of chemical treatment with ethanol, and the results were expressed as β-galactosidase activity. Experiments were conducted under different conditions of ethanol concentration, treatment time and temperature according to a central composite rotatable design (CCRD), and the collected results were then worked out by response surface methodology (RSM). Cell permeabilization was improved by an increase in ethanol concentration and simultaneous decreases in the incubation temperature and treatment time. Such an approach allowed us to identify an optimal range of the independent variables within which the β-galactosidase activity was optimized. A maximum permeabilization of 2,816 mmol L-1 oNP min-1 g-1 was obtained by treating cells with 75.0% v/v of ethanol at 20.0 °C for 15.0 min. The proposed methodology resulted to be effective and suited for K. lactis cells permeabilization at a lab-scale and promises to be of possible interest for future applications mainly in the food industry.

【 授权许可】

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