Please use this identifier to cite or link to this item:
Title: β-galactosidase from Lactobacillus delbrueckii and Lactobacillus reuteri: Optimization, characterization and formation of galactooligosaccharides
Authors: Gomaa, Eman Zakaria
Keywords: Lactobacillus;β-galactosidase;Transgalactosylation;Galactooligosaccharides
Issue Date: Jul-2018
Publisher: NISCAIR-CSIR, India
Abstract: Beta-galactosidase (β-gal) is one of the important commercial enzymes having several applications in food, pharmaceutical industry and in the synthesis of galactooligosaccharides known for their prebiotic properties. The production of β-gal from Lactobacillus delbrueckii and Lactobacillus reuteri was studied. The highest yield of β-gal was achieved using wheat flour as carbon source. Beef extract gave the highest value of enzymatic production by L. delbrueckii reached 24.25 U/ml, while L. reuteri produced the highest β-gal (20.20 U/ml) in the presence of peptone. The optimum β-gal activity was recorded on 15 mM O-nitrophenyl β-D-galactopyranoside (ONPG) at 40oC and pH 7. Further enzyme activity was enhanced in the presence of Mg2+, Mn2+and Fe2+, while it was decreased by Ag+ and Ni+ for both strains. The production of galactooligosaccharides (GalOS) from lactose using the produced β-gal was investigated. The maximum yield of 40 and 35% (w/w) GalOS could be achieved with β-gal of L. delbrueckii and L. reuteri, respectively from 40% lactose solution at 40°C and pH 7. These characteristics of produced β-gal showed that it could be a promising candidate for various industrial as well as biotechnological applications.
Page(s): 407-415
ISSN: 0975-0967 (Online); 0972-5849 (Print)
Appears in Collections:IJBT Vol.17(3) [July 2018]

Files in This Item:
File Description SizeFormat 
IJBT 17(3) 407-415.pdf1.09 MBAdobe PDFView/Open

Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.