Cultural stability of Streptomyces fradiae in the production of xylose isomerase: studies in shake flasks.

Thakur, M. S. and Prapulla, S. G. and Jaleel, S. A. and Prasad, M. S. and Ghildyal, N. P. and Lonsane, B. K. (1988) Cultural stability of Streptomyces fradiae in the production of xylose isomerase: studies in shake flasks. Folia microbiologica, 33 (1). pp. 21-8. ISSN 0015-5632

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Abstract

Comprehensive studies of pure colonies of Streptomyces fradiae in the production of xylose isomerase by submerged fermentation at shake flask level revealed poor culture stability with respect to enzyme production, biomass formation, degree of pigmentation, quantity of glucose and xylose utilization, level of enzyme in cell-free culture broth and final pH of the fermentation medium. The results serve to stress obligatory evaluation of culture stability of Streptomyces strains in determining their suitability for use in developing fermentation processes for commercial exploitation.

Item Type:	Article
Uncontrolled Keywords:	Streptomyces fradiae, xylose isomerase, shake flask
Subjects:	500 Natural Sciences and Mathematics > 05 Earth Sciences > 02 Soil Sciences 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions:	Fermentation Technology and Bioengineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	20 Mar 2018 05:50
Last Modified:	20 Mar 2018 05:50
URI:	http://ir.cftri.res.in/id/eprint/2374

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