[Use of cheese whey for growing the Bradyrhizobium japonicum E-109 strain].
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.
Sorba
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CN
Dpto. de Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de la Pampa, Argentina.
Cervellini
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MI
Balatti
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AP
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
D003470:Culture Media; D007785:Lactose
Utilización de suero ácido de queso para el desarrollo de la cepa Bradyrhizobium japonicum E-109.