ENHANCEMENT OF β-GALACTOSIDASE ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK

It is known that, the main problem associated with the production of fermented camel milk is the lower growth rate of lactic acid bacteria which caused many quality problems in the final product. The aim of this research was to enhance of β-galactosidase enzymatic activity of Lactobacillus delbrueck...

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Bibliographic Details
Published in:Emirates journal of food and agriculture 2018-04, Vol.30 (4), p.256-267
Main Author: Ibrahim, Alaa H.
Format: Article
Language:English
Subjects:
Acidification
Acids
Bacteria
Camel's milk
Cell culture
Enzymatic activity
Enzymes
Fermentation
Food
Galactosidase
Growth rate
Lactic acid
Lactic acid bacteria
Lactobacillus acidophilus
Lactobacillus bulgaricus
Lactobacillus delbrueckii
Lactose
Metabolism
Microorganisms
Milk
Rupture
Rupturing
Streptococcus thermophilus
Yogurt
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Summary:It is known that, the main problem associated with the production of fermented camel milk is the lower growth rate of lactic acid bacteria which caused many quality problems in the final product. The aim of this research was to enhance of β-galactosidase enzymatic activity of Lactobacillus delbrueckii ssp. bulgaricus DSMZ 20081, Streptococcus thermophilus ATCC 19258 and Lactobacillus acidophilus DSMZ 20079 by cell-rupture method to release their intracellular β-galactosidase and used the ruptured cell cultures as the source of the β-galactosidase enzyme. The results show that the bacterial growth rate in fermented camel milk made by using mixed cells of L. delbrueckii ssp. bulgaricus, S. thermophilus and L. acidophilus was 2 h faster than whole cells of the same strains. Moreover, the significant (P
ISSN:2079-052X
2079-0538
DOI:10.9755/ejfa.2018.v30.i4.1660