Efficient bioconversion of lactose in milk and whey: immobilization and biochemical characterization of a β-galactosidase from the dairy Streptococcus thermophilus LMD9 strain

• Published in: Research in microbiology 2010-09, Vol.161 (7), p.515-525
• Main Authors: Rhimi, Moez, Boisson, Anais, Dejob, Magali, Boudebouze, Samira, Maguin, Emmanuelle, Haser, Richard, Aghajari, Nushin
• Format: Article
• Language: English
• Subjects: Alginic acid; Animals; Bacteriology; Base Sequence; beta-Galactosidase - chemistry; beta-Galactosidase - genetics; beta-Galactosidase - isolation & purification; beta-Galactosidase - metabolism; Biological and medical sciences; Bioreactors; Cloning, Molecular; Dairy Products; Enzyme Stability; Enzymes, Immobilized; Escherichia coli; Escherichia coli - genetics; Fundamental and applied biological sciences. Psychology; Gene Expression; Genes, Bacterial; Hydrolysis; Immobilization; Lac Operon; Lactose - metabolism; Lactose hydrolysis; Life Sciences; Microbiology; Milk; Milk - metabolism; Milk Proteins - metabolism; Miscellaneous; Polymerase Chain Reaction; Probiotic; Recombinant Proteins - chemistry; Recombinant Proteins - isolation & purification; Recombinant Proteins - metabolism; Sequence Analysis, DNA; Streptococcus thermophilus - enzymology; Streptococcus thermophilus - genetics; Whey; Whey Proteins; β-galactosidase
• ISSN: 0923-2508; 1769-7123; 0923-2508
• DOI: 10.1016/j.resmic.2010.04.011

The gene encoding β-galactosidase from dairy Streptococcus thermophilus strain LMD9 was cloned, sequenced and expressed in Escherichia coli. The recombinant enzyme was purified and showed high specific activity of 464 U/mg. This protein displays a homotetrameric arrangement composed of four 118 kDa monomers. Monitoring of the activity showed that this enzyme was optimally active at a wide range of temperatures (25–40 °C) and at pH from 6.5 to 7.5. Immobilization of the recombinant E. coli in alginate beads clearly enhanced the enzyme activity at various temperatures, including 4 and 50 °C, and at pH values from 4.0 to 8.5. Stability studies indicated that this biocatalyst has high stability within a broad range of temperatures and pH. This stability was improved not only by addition of 1 mM of Mn 2+ and 1.2 mM Mg 2+, but essentially through immobilization. The remarkable bioconversion rates of lactose in milk and whey at different temperatures revealed the attractive catalytic efficiency of this enzyme, thus promoting its use for lactose hydrolysis in milk and other dairy products.