scholarly journals Effect of temperature, pH and storage time on the stability of an extracellular fructosyltransferase from Aspergillus oryzae IPT-301

2021 ◽  
Vol 24 ◽  
Author(s):  
Maria Beatriz Pregnolato de Oliveira Silva ◽  
Daniela Abdal ◽  
José Pedro Zanetti Prado ◽  
Giancarlo de Souza Dias ◽  
Sergio Andres Villalba Morales ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Storage Time ◽  
Hydrolytic Activity ◽  
Effect Of Temperature ◽  
Influence Of Temperature ◽  
The Stability ◽  
Enzyme Denaturation ◽  
And Storage

Abstract In this work, it was determined the influence of temperature, pH and storage time on the enzymatic activity and stability of an extracellular fructosyltransferase (FTase E.C.2.4.1.9) from Aspergillus oryzae IPT-301 produced by submerged fermentation. The thermodynamic parameters showed a tendency for increasing enzyme denaturation with the rise in temperature. The maximum transfructosylation activity was obtained at the incubation pH 5.5. During storage at 4 °C, the transfructosylation activity decreased, whereas the hydrolytic activity increased, especially in the first nine hours, a time in which the enzyme presented 45.6% of its initial transfructosylation activity. These results contributed to the improvement of the conditions of storage, immobilization and use of the soluble fructosyltransferases (FTase) in fructooligosaccharide (FOS) production.

The influence of temperature and storage time at RT on nucleation of the β″ phase in a 6082 Al–Mg–Si alloy

2003 ◽  
Vol 51 (3) ◽  
pp. 789-796 ◽  
Author(s):  
C.D Marioara ◽  
S.J Andersen ◽  
J Jansen ◽  
H.W Zandbergen
Keyword(s):  
Storage Time ◽  
Influence Of Temperature ◽  
Β Phase ◽  
And Storage

scholarly journals The effect of lyophilization and storage time on the survival rate and hydrolytic activity of Trichoderma strains

2018 ◽  
Vol 63 (4) ◽  
pp. 433-441 ◽  
Author(s):  
Monika Grzegorczyk ◽  
Anna Kancelista ◽  
Wojciech Łaba ◽  
Michał Piegza ◽  
Danuta Witkowska
Keyword(s):  
Survival Rate ◽  
Storage Time ◽  
Hydrolytic Activity ◽  
And Storage

Effect of temperature and storage time on cellular analysis of fresh pleural fluid samples

Cytopathology ◽  
2011 ◽  
Vol 23 (2) ◽  
pp. 103-107 ◽  
Author(s):  
L. Antonangelo ◽  
F. S. Vargas ◽  
M. M. P. Acencio ◽  
A. P. Corá ◽  
L. R. Teixeira ◽  
...  
Keyword(s):  
Pleural Fluid ◽  
Storage Time ◽  
Effect Of Temperature ◽  
Cellular Analysis ◽  
And Storage

Modeling the effect of temperature on survival rate of Listeria monocytogenes in yogurt

2016 ◽  
Vol 19 (2) ◽  
pp. 317-324 ◽  
Author(s):  
J. Szczawiński ◽  
M.E. Szczawińska ◽  
A. Łobacz ◽  
A. Jackowska-Tracz
Keyword(s):  
Listeria Monocytogenes ◽  
Survival Rate ◽  
Storage Time ◽  
Ph Value ◽  
Effect Of Temperature ◽  
Natural Logarithm ◽  
Primary Model ◽  
Different Temperatures ◽  
Mathematical Equations ◽  
And Storage

Abstract The aim of the study was to (i) evaluate the behavior of Listeria monocytogenes in a commercially produced yogurt, (ii) determine the survival/inactivation rates of L. monocytogenes during cold storage of yogurt and (iii) to generate primary and secondary mathematical models to predict the behavior of these bacteria during storage at different temperatures. The samples of yogurt were inoculated with the mixture of three L. monocytogenes strains and stored at 3, 6, 9, 12 and 15°C for 16 days. The number of listeriae was determined after 0, 1, 2, 3, 5, 7, 9, 12, 14 and 16 days of storage. From each sample a series of decimal dilutions were prepared and plated onto ALOA agar (agar for Listeria according to Ottaviani and Agosti). It was found that applied temperature and storage time significantly influenced the survival rate of listeriae (p<0.01). The number of L. monocytogenes in all the samples decreased linearly with storage time. The slowest decrease in the number of the bacteria was found in the samples stored at 6°C (D-10 value = 243.9 h), whereas the highest reduction in the number of the bacteria was observed in the samples stored at 15°C (D-10 value = 87.0 h). The number of L. monocytogenes was correlated with the pH value of the samples (p<0.01). The natural logarithm of the mean survival/inactivation rates of L. monocytogenes calculated from the primary model was fitted to two secondary models, namely linear and polynomial. Mathematical equations obtained from both secondary models can be applied as a tool for the prediction of the survival/inactivation rate of L. monocytogenes in yogurt stored under temperature range from 3 to 15°C, however, the polynomial model gave a better fit to the experimental data.

Studies of the Stability of 18 Chemical Constituents of Human Serum

1972 ◽  
Vol 18 (12) ◽  
pp. 1498-1503 ◽  
Author(s):  
Sherman S Wilson ◽  
Ramon A Guillan ◽  
E Virginia Hocker
Keyword(s):  
Enzymatic Activity ◽  
Human Serum ◽  
Chemical Constituents ◽  
Laboratory Method ◽  
The Stability ◽  
And Storage

Abstract The stability of 18 chemical constituents of human serum was measured at various times and temperatures, the measurements being made with the Technicon AutoAnalyzer, by routine N-methods (Technicon laboratory method file number). Data are presented illustrating what happens to human serum under defined conditions of collection and storage. Analysis of the data indicates that under certain conditions the concentration or enzymatic activity of certain constituents may be significantly altered.

Sign in / Sign up

Export Citation Format

Share Document