The production assays were performed in shaken flasks and
the results obtained for the FA and FTA activities of the selected
strains during fermentation shown in Fig. 3. The strains I3 and
V10 showed remarkable FTA activities and, interestingly, low
FA activities.
The enzymes were recovered from the culture broth and concentrated
by adding ethanol to the required concentration, as
shown on Table 1. Attempts at fractional precipitation gave poor
results, since the loss of activity was considerable, although low
protein concentrations were achieved. In the case of single step
precipitation with 70% ethanol saturation, the protein content
was almost the same as in the crude broth, but the loss of enzyme
activity was significantly decreased, except for the enzyme from
I3, where yields of only about 30% were recovered.