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Method of obtaining a technical preparation of beta-galactosidase from Kluyveromyces lactis yeast NRRL-Y-1118

100%

Giec A.

Acta Alimentaria Polonica

|

1982

|

tom 08

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nr 1-2

The active preparation of β-galactosidase was obtained from yeast Kluyveromyces lactis NRRL-Y-1118 cultivated on ultrafiltrates of whey. Extraction, two-fold precipitation with acetone and ultrafiltration leads to a fivefold purification of the enzyme its activity being regained in 65%. This enzyme preparation containing whey proteins had a marked stability at 4°C.

2

Production, purification and some properties of Propionibacterium shermanii-1 b-galactosidase

63%

Giec A., Skupin J.

Acta Alimentaria Polonica

|

1984

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tom 10

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nr 3-4

3

Ultrafiltration of whey for protein concentrates and yeast/propionic acid bacterial biomasses production

51%

Giec A., Czarnecka I., Baraniecka B., Skupin J.

Acta Alimentaria Polonica

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1978

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tom 04

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nr 3

The study determined optimum conditions for ultrafiltration of an acid-rennet whey. Experiments were made with the deproteinized ultrafiltrate toward its utilization in the production of the yeast-bacterial biomass. To this end, growth dynamics of Kluyveromyces fragilis yeast and Propionibacterium shermanii were determined by using different propagation times. It was shown utilization of such combined cultures renders biomasses rich in quality protein and vitamins (mainly vit. B₁₂) Initial yeasting of a culture prior to introduction of propionic bacteria makes it possible to obtain higher yields of biomass and vit. B₁₂ within a period shorter than the traditional cultures of propionic bacteria require. The project was also concerned with analyzing the composition of the protein concentrates obtained by ultrafiltration. It was indicated that these concentrates should be mixed with the yeast-bacterial biomasses obtained from the same whey.

4

Effect of phosphorylation and succinilation of yeast protein on its enzymatic digestibility and functional properties

51%

Giec A., Stasinska B., Lampart-Szczapa E., Skupin J.

Acta Alimentaria Polonica

|

1989

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tom 15(39)

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nr 1

It was found that succinilation and phosphorylation of protein lead to its greater yield from yeast compared to the traditional alkaline extraction, causing a more effective reduction of nucleic acids content in the final product and a considerable improvement of the functional properties of isolated substances. At the same time phosphorylation caused a smaller reduction of enzymatic digestibility of the protein accompanying all the advantageous effects.

5

Stan badań nad kwasem pangamowym (witaminą B15)

51%

Janicki J., Skupin J., Giec A.

Postępy Biochemii

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1970

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tom 16

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nr 3

6

Application of beta-galactosidase preparations in production of condensed milk

51%

Giec A., Bialuga N., Skupin J.

Acta Alimentaria Polonica

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1985

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tom 11

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nr 2

Milk with partially hydrolysed lactose was condensed in laboratory conditions which were the same as applied during the technological process in the milk condensing plant in Gostyń. Hydrolysis of lactose in milk was conducted at 4 °C, using own preparation, β-galactosidase obtained from Kluyveromyces lactis and commercial preparation.

7

Formation of oligosaccharides during lactose hydrolysis with beta-galactosidase in cheese-whey permeates

51%

Giec A., Gruchala L., Wasowicz E.

Acta Alimentaria Polonica

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1981

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tom 07

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nr 3-4

Hydrolysis of lactose in the cheese-whey permeates was conducted using β-glactosidase of yeast and mold origin. Both enzymatic preparations showed similar transgalactosidase activity. The amount of oligosaccharides was 1-7% of total sugars and depended on the reaction temperature and lactose concentration in the cheese-whey.

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Wykorzystanie bakterii kwasu propionowego do wytwarzania białkowo witaminowych preparatów na podłożu serwatkowym

39%

Skupin J., Pedziwilk F., Giec A., Jaszewski B., Trojanowska K., Nowakowska K.

Roczniki Technologii i Chemii Żywnosci

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1974

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tom 24

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nr 1

9

The effect of preparation and drying conditions of bacterial and yeast-bacterial biomasses on the biological value of protein-vitamin concentrates

39%

Skupin J., Giec A., Pedziwilk F., Stasinska B., Trojanowska K., Nowakowska K.

Acta Alimentaria Polonica

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1978

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tom 04

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nr 1

Comparative studies involved bacterial and yeast-bacterial biomasses which have been subjected to freeze-drying and spray-drying either with or without the after-fermentation fluid. Considering the nutritive and economic aspects, spray-drying of biomasses not containing the after-fermentation fluid appeared to be most desirable and resulted in proteinvitamin preparations showing the highest biological value.

Ograniczanie wyników

7 Acta Alimentaria Polonica

1 Postępy Biochemii

1 Roczniki Technologii i Chemii Żywnosci

9 Giec A.

7 Skupin J.

2 Nowakowska K.

2 Pedziwilk F.

2 Stasinska B.

2 Trojanowska K.

1 Baraniecka B.

1 Bialuga N.

1 Czarnecka I.

1 Gruchala L.

1 Janicki J.

1 Jaszewski B.

1 Lampart-Szczapa E.

1 Wasowicz E.

1 1989

1 1985

1 1984

1 1982

1 1981

2 1978

1 1974

1 1970

Method of obtaining a technical preparation of beta-galactosidase from Kluyveromyces lactis yeast NRRL-Y-1118

Production, purification and some properties of Propionibacterium shermanii-1 b-galactosidase

Ultrafiltration of whey for protein concentrates and yeast/propionic acid bacterial biomasses production

Effect of phosphorylation and succinilation of yeast protein on its enzymatic digestibility and functional properties

Stan badań nad kwasem pangamowym (witaminą B15)

Application of beta-galactosidase preparations in production of condensed milk

Formation of oligosaccharides during lactose hydrolysis with beta-galactosidase in cheese-whey permeates

Wykorzystanie bakterii kwasu propionowego do wytwarzania białkowo witaminowych preparatów na podłożu serwatkowym

The effect of preparation and drying conditions of bacterial and yeast-bacterial biomasses on the biological value of protein-vitamin concentrates