%0 Journal Article
%T Fermentation conditions increasing protease production by Serratia marcescens in fresh whey
%A Ust¨¢riz
%A Francisco J
%A Laca
%A Adriana
%A Garc¨ªa
%A Luis A
%A D¨ªaz
%A Mario
%J Revista T¨¦cnica de la Facultad de Ingenier¨ªa Universidad del Zulia
%D 2008
%I Scientific Electronic Library Online
%X extracellular protease production in fresh whey fermented by serratia marcescens was increased by studying the influence of the most important physico-chemical operating variables. fermentations were carried out in erlenmeyer flask and in an automatic controlled bioreactor (bioflo iii), obtaining in the latter case the highest protease levels (8,800 eu/ml ¡À 484 ds) when working under optimized conditions. two kinds of proteases were determined in the supernatant, a major metalloprotease (84% ¡À 2 ds) and a minor serine protease (13%+/-2 ds). in all cases cell growth and protein degradation were modelled, and the effect of oxygen concentration on cell growth was determinate by bioflo iii and was also modelled.
%K fresh whey
%K fermentation
%K proteases
%K serratia marcescens.
%U http://www.scielo.org.ve/scielo.php?script=sci_abstract&pid=S0254-07702008000100010&lng=en&nrm=iso&tlng=en