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This book includs isolation and identification of some bacterial strains for the production of beta galactosidase enzyme (β-gal).
Selection of the most potent strain through testing different microbial cultures to produce extracellular β-gal.
Investigation of some fermentation parameters to maximize enzyme production by the selected strain using one variable at a time (OVAT) and statistical factorial design.
Partial purification and stabilization of β-gal by applying chemical modification and immobilization techniques.
Characterization of the three forms of β-gal (free, modified, and immobilized).
Evaluation of thermal stability, kinetic and thermodynamic parameters of native, immobilized and modified enzymes.
Study the transgalactosilation reaction of partial pure β-gal and synthesis of galacto-oligosaccharides (GOS).
Evaluation the prebiotic and anti-oxidant activities of the produced GOS using immobilized β-gal.
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