Purified lactases versus whole-cell lactases—the winner takes it all
Author:
Funder
Grant from Arla Foods
Innovationsfonden
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00253-021-11388-7.pdf
Reference105 articles.
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3. Baret JC, Miller OJ, Taly V, Ryckelynck M, El-Harrak A, Frenz L, Rick C, Samuels ML, Hutchison JB, Agresti JJ, Link DR, Weitz DA, Griffiths AD (2009) Fluorescence-activated droplet sorting (FADS): efficient microfluidic cell sorting based on enzymatic activity. Lab Chip 9:1850–1858. https://doi.org/10.1039/b902504a
4. Benavente R, Pessela BC, Curiel JA, De Las RB, Muñoz R, Guisán JM, Mancheño JM, Cardelle-Cobas A, Ruiz-Matute AI, Corzo N (2015) Improving properties of a novel β-galactosidase from Lactobacillus plantarum by covalent immobilization. Molecules 20:7874–7889. https://doi.org/10.3390/molecules20057874
5. Bosso A, Morioka LRI, dos Santos LF, Suguimoto HH (2016) Lactose hydrolysis potential and thermal stability of commercial β-galactosidase in UHT and skimmed milk. Food Sci Technol 36:159–165. https://doi.org/10.1590/1678-457X.0085
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