Production of beta-galactosidase from Streptococcus thermophilus grown in whey

Rao, M. V. Ramana; Dutta, Santanu

doi:10.1128/aem.34.2.185-188.1977

Cited by 41 publications

(23 citation statements)

References 9 publications

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“…Peptone was the best nitrogen source for the production of β-galactosidase by strain B1.1. Our results agreed with those observed for Streptococcus thermophilus and Kluyveromyces lactis by Rao and Dutta [16] and Barreto et al [5], respectively, who demonstrated that peptone can be a good nitrogen source which that a maximum synthesis of β-galactosidase. On the other hand, these results were different from the report of Domingues et al [17] and Hsu et al [9], which indicated that the highest activity of this enzyme was obtained by Aspergillus niger and Bifidobacterium longum CCRC 15708, respectively, when using yeast extract.…”

Section: Effect Of Nitrogen Source On the Production Of β-Galactosidasesupporting

confidence: 93%

Isolation and Production of Novel β-galactosidase from a Newly Isolated, Moderate Thermophile, Bacillus sp. Strain B1.1

Jaturapiree¹,

Phuengjayaeam²,

Seangsawang³

et al. 2012

JFSE

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The enzyme β-galactosidase (lactase; EC 3.2.1.23) is a commercially important enzyme due to its various applications in dairy and food industries, which are based on the β-galactosidase-catalysed hydrolysis of lactose into glucose and galactose. The objectives of this work were to identify novel and attractive sources of this industrially relevant enzyme, and to study the effect of selected growth parameters (carbon source, lactose concentration, nitrogen source, peptone concentration, initial pH and temperature) on the formation of β-galactosidase. Based on a screening of isolates from Tha Pai hot spring, Mae Hong Son Province, Thailand, strain B1.1 was selected for further studies. Strain B1.1 is a Gram-positive, rod-shaped, catalase-positive bacterium that forms endospores. Based on the sequence of the 16S rDNA determined, this isolate is most closely related to Anoxybacillus sp. and Bacillus sp., and hence the strain is designated as Bacillus sp. B1.1. β-Galactosidase was produced by this strain with lactose and peptone as carbon and nitrogen sources, respectively. Optimal enzyme production occurred at an initial culture pH of 8.5 and at 45 °C. Under these optimum culture conditions, maximal volumetric and specific β-galactosidase activity of 0.478 U mL -1 and 0.338 U mg -1 protein, respectively, were obtained after 13 h of cultivation in a medium contain 2.5% lactose, 2.0% peptone, 0.3% K 2 HPO 4 , 0.1% KH 2 PO 4 and 0.05% MgSO 4 ·7H 2 O.

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Section: Effect Of Nitrogen Source On the Production Of β-Galactosidasesupporting

confidence: 93%

Isolation and Production of Novel β-galactosidase from a Newly Isolated, Moderate Thermophile, Bacillus sp. Strain B1.1

Jaturapiree¹,

Phuengjayaeam²,

Seangsawang³

et al. 2012

JFSE

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“…28:119-120, 1977). The stimulating effect of growth factors in the production of lactase in other microorganisms has been reported (27,32). However, Mahoney et al (18) detected no significant changes in lactase production by Kluyveromyces fragilis grown in whey, with or without supplementation with yeast extract or corn steep liquor.…”

Section: Discussionmentioning

confidence: 99%

“…Furthermore, this treatment could make milk, a most valuable food, available to a large number of adults and children intolerant to lactose (1,7,9,15,24,25). Preparations of lactase have been obtained from several microorganisms (3,13,20,27,30); among these, the lactose-fermenting yeasts are considered good sources of the enzyme (2,6,18,19,31,32). One of these yeasts, Candida pseudotropicalis, has been pointed out as having a good lactase potential (11,33).…”

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confidence: 99%

Production of Lactase by Candida pseudotropicalis Grown in Whey

Bales

Castillo

1979

Appl Environ Microbiol

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Lactase (β- d -galactosidase) was produced by Candida pseudotropicalis grown in deproteinized whey. Maximum enzyme production in 2% whey was obtained by supplementation with 0.15% yeast extract, 0.1% (NH 4 ) 2 SO 4 , and 0.05% KH 2 PO 4 (wt/vol). Highest enzyme values (4.35 U/mg of cells and 68 U/ml) were obtained with 10 to 12% whey, while enzyme yield was maximal in 2% whey (0.87 U/mg of whey). Optimal initial pH for cultivation was 3.5. The best conditions for extraction included 2% (wt/vol) chloroform, 10 h of treatment, pH 6.6 and higher, and 30 to 37°C. Optimum pH and temperature for enzyme activity were 6.2 and 47°C. The enzyme had a K m for O -nitrophenyl-β- d -galactopyranoside of 3.06 × 10 −3 M and the initial V max was estimated as 6.63 × 10 −8 M per min. It hydrolized 50 and 100% of the lactose in whey and milk within 4 and 5 h, respectively, at 37°C. The lyophilized enzyme retained 95% of activity for 3 months when stored at −20°C.

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“…A four fold increase in enzyme production by the use of organic nitrogen sources in the medium has been reported earlier (Sonawat et al, 1981). Ramana Rao & Dutta (1977) have reported an increase in enzyme activity to the extent of nearly 28% using corn steep liquor (csl) and peptone in the enzyme production medium and concluded that addition of inorganic nitrogen or phosphorous had no significant effect in enhancing enzyme production. Corn steep liquor also contains appreciable amount of proteins and minerals as is the case with cauliflower waste (Table 2).…”

Section: Effect Of Cauliflower Waste Supplementation On B-galactosidamentioning

confidence: 61%

Enhanced β‐galactosidase production by supplementing whey with cauliflower waste

Oberoi¹,

Bansal

Dhillon

2008

Int J of Food Sci Tech

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Summary Among the five Kluyveromyces marxianus strains tested for β‐galactosidase production, K. marxianus NCIM 3465 showed maximum enzyme activity of 1.62 IU mg−1 dry weight. Different levels (5–25%, w/v) of dried cauliflower waste were incorporated into whey to evaluate the effect of its supplementation on enzyme production. Although a marginal increase in enzyme production was seen by incorporating 5% and 10% cauliflower waste in whey, nearly 15% increase in β‐galactosidase production was observed when cauliflower waste level was increased to 20% compared with whey alone. Supplementing whey with 20% cauliflower waste also decreased the production time. Lactose concentration in whey, mainly responsible for increasing the biological oxygen demand load of the effluent water, decreased from 4.2% to nearly 0% at 24 h. Thus, this study demonstrated that both these by‐products/residues could be effectively used for β‐galactosidase production at commercial scale.

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Production of beta-galactosidase from Streptococcus thermophilus grown in whey

Cited by 41 publications

References 9 publications

Isolation and Production of Novel β-galactosidase from a Newly Isolated, Moderate Thermophile, Bacillus sp. Strain B1.1

Isolation and Production of Novel β-galactosidase from a Newly Isolated, Moderate Thermophile, Bacillus sp. Strain B1.1

Production of Lactase by Candida pseudotropicalis Grown in Whey

Enhanced β‐galactosidase production by supplementing whey with cauliflower waste

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