date:Nov 25, 2019
l.
In a solution, the enzyme itself is not very stable, and the reaction can only push forward until about 39% of the sugar is converted to tagatose at 37 degrees Celsius, and only up to 16% at 50 degrees Celsius, before the enzyme degrades.
Nair and Bober looked to overcome each of those hurdles through biomanufacturing, using Lactobacillus plantaruma food-safe bacteriumto make large quantities of the LAI enzyme and keep it safe and stable within the confines of the bacterial cell wall.
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