Production of α-galactosidase by a novel actinomycete Streptomyces griseoloalbus and its application in soymilk hydrolysis

Abstract

a-Galactosidase production by a newly isolated actinomycete Streptomyces griseoloalbus under submerged fermentation was investigated. The influence of initial pH of medium, incubation temperature, inoculum age and inoculum size on a-galactosidase formation was studied. Various carbon sources were supplemented in the medium to study their effect on enzyme production. The influence of the concentration of locust bean gum on enzyme production also was optimized. Optimization of process parameters resulted in a highest a-galactosidase activity of 20.4 U/ml. The highest a-galactosidase activity was obtained when the fermentation medium with initial pH 6.0 and containing 1% locust bean gum as growth substrate was inoculated with 10% (v/v) of 72 h grown inoculum and incubated at 30°C. The hydrolysis of flatulence-causing oligosaccharides in soymilk by the enzyme was also investigated. Thin layer chromatographic analysis of enzyme-treated soymilk samples showed the complete hydrolysis of soy oligosaccharides liberating galactose, the final product.

Response surface methodology-based optimization of production media and purification of α-galactosidase in solid-state fermentation by Fusarium moniliforme NCIM 1099

“…3.2.1.22) is an exoglycosidase which catalyses hydrolysis of terminal α-1,6-linked galactosyl residue from a wide range of substrates, including oligosaccharides of raffinose family sugars, such as stachyose, melibiose, verbascose and polysaccharides of galactomannans, locust bean, and guar gum (Anisha and Prema 2006, Talbot and Sygusch 1990). …”

Optimization of Culture Conditions for Some Identified Fungal Species and Stability Profile ofα-Galactosidase Produced

“…The optimum production was obtained at the seventh day of incubation period; maximum activity was shown by AL-3 fungal strain, that is, 190.3 U/mL of culture filtrate in guar gum media (GG), followed by WF-3 (173.4 U/mL), WP-4 (93.9 U/mL), and CL-4 (63.49 U/mL), while longer incubation of 30 days showed decreasing trend in enzyme activity; the values are 13.62 U/mL, 76.2 U/mL, 62.9 U/mL and, 25.3 U/mL with AL-3, WF-3, WP-4, and CL-4, respectively. It has already been established that the microbial production of α -galactosidase varies with the growth rate [39] and the activity increases with increase in biomass concentration [40]. The growth of the culture increased with the period of incubation; enzyme production also increased simultaneously as shown in preliminary experiments of Anisha and Prema [39], where maximum concentration of enzyme in culture media coincided with the growth of the culture.…”

“…It has already been established that the microbial production of α -galactosidase varies with the growth rate [39] and the activity increases with increase in biomass concentration [40]. The growth of the culture increased with the period of incubation; enzyme production also increased simultaneously as shown in preliminary experiments of Anisha and Prema [39], where maximum concentration of enzyme in culture media coincided with the growth of the culture. They have shown that the growth of the culture increased with the period of incubation; the enzyme production also increased accordingly.…”

“…They have shown that the growth of the culture increased with the period of incubation; the enzyme production also increased accordingly. The highest enzyme production for AGP47 and AGP42 was reported after fourth and sixth day of incubation, respectively; after which cell mass declined and also the enzyme production [39]. Similar to our results, El-Gindy et al [40] reported that sixth day of incubation was the best for the experimental fungi where A. awamori produced maximum α -galactosidase activity (2.172 U/g), while A. carbonarius reached to maximum α -galactosidase production at incubation period of 6 days (2.280 U/g).…”

Kereskedelmi forgalomban kapható probiotikus baktériumok galaktozidáz enzimeinek tanulmányozása

“…Az alfa-galaktozidáz szubsztrátumai azok a láncvégükön galaktózt tartalmazó szénhidrátok, amelyekben a galaktozidos kötés α térállású, tehát nem redukáló cukrok. Ilyen -galakto-oligoszacharidok például a melibióz, a raffinóz, a sztachióz és az elágazó poliszacharidok, mint a galaktomannán és galakto(glüko)mannán [Anisha et al, 2007].…”