FIELD: biotechnology, enzymology. SUBSTANCE: method of stabilization of fungal beta-galactosidase liquid form involves its concentration up to the dry matter mass part 20-25% and the following addition of sorbic acid at amount 0.02-0.04% to liquid form mass. Proposed method provides the storage of product under noncontrolled temperature conditions, to decrease enzyme preparation consumption (as compared with dry form at serum lactose hydrolysis) and decrease environment pollution. EFFECT: improved method of enzyme stabilization.
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