L-malic acid production by entrappedSaccharomyces cerevisiae into polyacrylamide gel beads |
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| Authors: | Elzabeth A Oliveira Aurelio A R Costa Zilda M B Figueiredo Luiz B Carvalho |
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| Institution: | (1) Laboratorio de Enzimologia, Departamento de Bioquimica and Laboratorio de Imunopatologia Keizo Asami, Universidade Federal de Pernambuco, Cidade Universitaria, 50.760, 901 Recife, PE, Brazil |
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| Abstract: | The yeastSaccharomyces cerevisiae was entrapped within polyacrylamide gel beads by employing a procedure that uses sodium dodecylsulfate as a detergent to
improve the spherical configuration of the beads. The resulting preparation showed a rate of fumarate bioconversion to L-malic
acid about 60 times higher than that found for the free cells. Almost all fumarate was converted in 30 min of incubation.
The thermal stability of the immobilized cells did not significantly differ from the free cells. An optimal pH of 5.7 was
found for the immobilized preparation and no succinic acid was detected as a by-product in the incubation mixture. |
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| Keywords: | L-Malic acid Saccharomyces cerevisiae polyacrylamide gel beads |
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