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|Title:||β-galactosidase from Lactobacillus delbrueckii and Lactobacillus reuteri: Optimization, characterization and formation of galactooligosaccharides|
|Authors:||Gomaa, Eman Zakaria|
|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.|
|ISSN:||0975-0967 (Online); 0972-5849 (Print)|
|Appears in Collections:||IJBT Vol.17(3) [July 2018]|
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