Kluyveromyces marxianus ATCC 16045 was cultivated in a batch on minimal medium to overproduce inulinase. The fermented broth was purified by fast protein liquid chromatography and ultrafiltration, and a pure enzyme fraction was obtained. SDS-PAGE electrophoresis allowed calculating molecular mass of 59 kDa, while nitrogen determination by the micro-Kjeldahl method allowed evaluating intrinsic i...

In this work a neuro-fuzzy based model of a whey batch fermentation process by a strain Kluyveromyces marxianus var. lactis MC5 is presented. A three-layered neuro-fuzzy network is realized. The simulation results are compared with conventional models (based on mass balance and differential equations). The neuro-fuzzy model provides a better fitness and allows inclusion of linguistic variables ...

In this work, the recovery and purification of inulinase produced by Kluyveromyces marxianus NRRL Y-7571 in solid state fermentation using in aqueous two-phase systems (ATPS) was studied. The effects of concentration of PEG and potassium phosphate were evaluated using experimental design technique. The SAB extraction yielded a purification factor (PF) up to 3.85-fold, using 18% PEG 4000 and 7% ...

Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For...