title: [Use of cheese whey for growing the Bradyrhizobium japonicum E-109 strain].
abstract: The growth of Bradyrhizobium japonicum E-109 using cheese whey as carbon source was studied. The cheese whey was previously hydrolyzed by acid or enzymatic treatment with purified beta galactosidase or a crude extract from Kluyveromyces fragilis. The results obtained demonstrated that the use of the modified enzymatic hydrolyzed whey as carbon source allowed the growth of B. japonicum E-109 reaching a concentration of approximately 10(10) viable cells/ml. These results are considered of industrial value because the poluent power whey is greatly reduced.
authors.affiliation: Dpto. de Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de la Pampa, Argentina.
authors.forename: C N
authors.initials: CN
authors.lastname: Sorba
authors.forename: M I
authors.initials: MI
authors.lastname: Cervellini
authors.forename: A P
authors.initials: AP
authors.lastname: Balatti
mesh_terms: D000818:Animals; D002611:Cheese; D003470:Culture Media / Q000737:chemistry; D006868:Hydrolysis; D007785:Lactose / Q000378:metabolism; D012230:Rhizobiaceae / Q000201:enzymology / Q000254:growth & development* / Q000378:metabolism; D004718:Saccharomycetales / Q000737:chemistry / Q000254:growth & development* / Q000378:metabolism; D013997:Time Factors
chemical_list: D003470:Culture Media; D007785:Lactose
vernacular_title: Utilización de suero ácido de queso para el desarrollo de la cepa Bradyrhizobium japonicum E-109.