The financial support for this project by CNPq (Brazil), and NSERC (Canada), is gratefully acknowledged. We thank C. Gagnon from the Food Research & Development Centre, Agri-culture Canada, St. Hyacinthe, Canada, for assistance.
Enzymatic Production of Ribonucleotides from Autolysates of Kluyveromyces marxianus Grown on Whey
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 851–857, July 1997
How to Cite
BELEM, M.A.F., GIBBS, B.F. and LEE, B.H. (1997), Enzymatic Production of Ribonucleotides from Autolysates of Kluyveromyces marxianus Grown on Whey. Journal of Food Science, 62: 851–857. doi: 10.1111/j.1365-2621.1997.tb15470.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 10/2/96; revised 1/16/97; accepted 2/24/97.
- Kluyveromyces marxianus;
- flavor enhancers;
After 20h fermentation of medium containing 5% (w/v) dehydrated whey, at 30°C, pH 4.5, yeast cells were harvested, diluted in 0.1M KH2PO4, and autolyzed at different pHs (6.5–7.5) and temperatures (45–55°C). Phosphodiesterase (0.2–1.0% w/v, 65°C, pH 6.5, 6h) and adenyl deaminase (0.5-1.0% w/v, 60°C, pH 5.5, 4h) were added to the autolysates. After heat treatment (100°C, 15 min), samples were analyzed by RP-HPLC and LC/MS. Production of 5′-ribonucleotides was maximized at 50°C, pH 6.5. Yields of 5′-AMP (800 μg/g of biomass) and 5′-GMP (2000 μg/g) increased considerably after addition of 1.0% phosphodiesterase. 5′-IMP increased only after addition of 1.0% adenyl deaminase.