The commercial enzyme (E.C. = 3.2.1.23) from Kluyveromyces lactis (liquid) and Aspergillus oryzae (lyophilized) was investigated for its hydrolysis potential in lactose substrate, UHT milk, and skimmed milk at different concentrations (0.7; 1.0 and 1.5%), pH values (5.0; 6.0; 6.5 and 7.0), and temperature (30; 35; 40 and 55 ºC). High hydrolysis rates were observed for the enzyme from K. lactis at pH 7.0 and 40 ºC, and from A. oryzae at pH 5.0 and 55 ºC. The enzyme from K. lactis showed significantly higher hydrolysis rates when compared to A. oryzae. The effect of temperature and β-galactosidase concentration on the lactose hydrolysis in UHT milk was higher than in skimmed milk, for all temperatures tested. With respect to the thermal stability, a decrease in hydrolysis rate was observed at pH 6.0 at 35 ºC for K. lactis enzyme, and at pH 6.0 at 55 ºC for the enzyme from A. oryzae. This study investigate the hydrolysis of β-galactosidase in UHT and skimmed milk. The knowledge about the characteristics of the β-galactosidase from K. lactis and A. oryzae enables to use it most efficiently to control the enzyme concentration, temperature, and pH in many industrial processes and product formulations.Keywords: UHT and skimmed milk; β-galactosidase; enzymatic characterization; lactose intolerance; enzyme activity.Practical Application: Lactose hydrolysis potential and thermal stability of commercial β-galactosidase.β-galactosidase hydrolysis in processed milk Food Sci. Technol, Campinas, 36(1): 159-165,

Microalgae have been used widely as a biological source for several industries, such as biofuel, pharmaceutical and food. Recently, the agricultural industry has also began using microalgae as an alternative source for sustainable products to replace agrochemicals. Due to the lack of scientific articles in this research area, the objective of this study was to search for applications of microalgae and to characterize its use in agriculture using the patent documents available in three patent databases, World Intellectual Property Organization (WIPO), European Patent Office (EPO) and Brazilian Institute of Industrial Property (INPI). The search was carried out using the keyword “microalgae” and applying the filter for International Patent Classification (IPC) code “A01N” which corresponds to patents related to agriculture and cultivation of microalgae. Our patent database search returned 669 documents and 132 patents were selected for the study based on their abstracts. The first patent was registered in 1982 and described the use of microalgae Chlorella extract as a plant growth promoter. After that, no patent was registered for 15 years. From 2005 to 2014, only seven patents were found. However, the scenario changed from 2015 when the number of patents increased mainly in the United States, China and Europe. The patent analysis showed several applications for microalgae in the agricultural sector, such as plant growth promotion, biofertilization, plant disease control, weed management, and post-harvest quality. This review confirmed the increasing interest in microalgae-derived products in agriculture and the value of using patent documents to assess innovative areas.

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O soro de queijo é o principal subproduto da indústria de laticínios e a alta demanda biológica e química de oxigênio (DBO e DQO) pode causar vários problemas ambientais. Estudos recentes apontam os potenciais usos biotecnológicos do soro de queijo, como o meio de fermentação, para a produção de β-galactosidase. A enzima é muito importante para hidrólise da lactose em galactose e glicose, monossacarídeos mais digeríveis pelo organismo humano. As microalgas podem produzir a β-galactosidase através de processos fermentativos. O objetivo da presente revisão é descrever sucintamente o progresso recente sobre o uso de microalgas na produção de β-galactosidase. No geral, o artigo resume o estado atual do conhecimento sobre microalgas, beta-galactosidase e soro de queijo como fonte de carbono para o crescimento de microalgas e dentro do conceito de economia circular. No entanto, ainda são necessários estudos adicionais sobre as melhores condições de cultivo de microalgas com o objetivo de produzir a enzima em questão.   Palavras-chave: Indústria de lacticínio. Biotecnologia. Economia Circular. Valor Agregado.   Abstract  Cheese whey is the main by-product of dairy industry and due to high biological and chemical oxygen demands (BOD and COD) can cause  several environmental problems. Recent studies have pointed the biotechnological potential uses of cheese whey such as fermentation medium to the β-galactosidase production. The enzyme is very important to breakdown the lactose into galactose and glucose, monosaccharide sugars more digestible than lactose. Microalgae can produce  β-galactosidase through fermentative processes. The purpose of the current mini-review is to succinctly describe recent progress about the use of microalgae to β-galactosidase production. Overall, the paper summarizes the current state of knowledge about microalgae, beta-galactosidase and cheese whey as carbon source to growing of microalgae and within circular economy concept. However, there is still a need for further studies regarding the best microalgae cultivation conditions with the objective of producing the enzyme in question.   Keywords: Dairy industry. Biotechnology. Circular Economy. Added Value.  

Aproximadamente 75 % da população mundial apresenta intolerância à lactose, doença congênita caracterizada pela incapacidade de absorver o açúcar presente no leite e seus derivados lácteos. Esta incapacidade se deve basicamente a inatividade ou baixa atividade da enzima intestinal β-galactosidase. Até o presente momento, o tratamento para as pessoas intolerantes à lactose inclui evitar o consumo de leite ou fazer uso de leite e produtos lácteos com ausência ou teor reduzido de lactose além do uso da enzima lactase já disponível comercialmente. A enzima β-galactosidase é responsável pela hidrólise das ligações galactosídicas da lactose em seus monossacarídeos, glicose e galactose. É produzida principalmente em microrganismos incluindo fungos filamentosos, bactérias e leveduras. Um dos principais requisitos para produção da enzima a partir de microrganismo é determinar a melhor composição nutricional do meio de fermentação. O soro de queijo é fonte abundante de carbono tendo a lactose como seu principal componente e, portanto, pode ser usado por microrganismos, como meio de cultivo para produção de β-galactosidase. O uso do soro de queijo com esta finalidade pode contribuir para diminuição do impacto econômico e ambiental causado pela sua produção excedente além de, se tornar um produto com valor agregado. Palavras-chave: Intolerância à Lactose. Soro de Queijo. Fermentação. Microrganismos. Abstract75% of the world population is lactose intolerant, a congenital disease characterized by an inability to absorb the sugar present in milk and its dairy products. This inability is basically due to inactivity or low activity of the intestinal β-galactosidase enzyme. The treatment includes avoiding the consumption of milk or making use of milk and dairy products lacking or reduced lactose content. The enzyme β-galactosidase is responsible for the hydrolysis of the galactosidic bonds of lactose in glucose and galactose. It is found mainly in microorganisms including fungi, bacteria and yeast. One of the main requirements for the production of the enzyme from microorganism is to determine the best nutritional composition of the fermentation medium. Cheese whey is an abundant source of carbon having lactose as its main component and therefore can be used as a medium for the cultivation of microorganisms for the production of β-galactosidase. The use of cheese whey for the production of β-galactosidase may contribute to the reduction of the economic and environmental impact caused by its surplus production, in addition to becoming a value-added product. Keywords: Lactose Intolerance. Cheese Whey. Fermentation. Microorganism.