Cold active β-galactosidase from Thalassospira sp. 3SC-21 to use in milk lactose hydrolysis: a novel source from deep waters of Bay-of-Bengal

• Published in: World journal of microbiology & biotechnology 2012-09, Vol.28 (9), p.2859-2869
• Main Authors: Ghosh, Mrinmoy, Pulicherla, K. K., Rekha, V. P. B., Raja, P. Kumar, Sambasiva Rao, K. R. S.
• Format: Article
• Language: English
• Subjects: Animals; Applied Microbiology; Bays - microbiology; beta-Galactosidase - genetics; beta-Galactosidase - metabolism; Biochemistry; Biomedical and Life Sciences; Biotechnology; Cold Temperature; Environmental Engineering/Biotechnology; Hydrogen-Ion Concentration; Hydrolysis; India; Lactose - metabolism; Life Sciences; Microbiology; Milk - chemistry; Original Paper; Rhodospirillaceae - classification; Rhodospirillaceae - enzymology; Rhodospirillaceae - genetics; Rhodospirillaceae - isolation & purification; RNA, Ribosomal, 16S - genetics; Seawater - microbiology; Sodium Chloride - metabolism
• ISSN: 0959-3993; 1573-0972
• DOI: 10.1007/s11274-012-1097-z

The cold active β-galactosidase from psychrophilic bacteria accelerate the possibility of outperforming the current commercial β-galactosidase production from mesophilic sources. The present study is carried out to screen and isolate a cold active β-galactosidase producing bacterium from profound marine waters of Bay-of-Bengal and to optimize the factors for lactose hydrolysis in milk. Isolated bacterium 3SC-21 was characterized as marine psychrotolerant, halophile, gram negative, rod shaped strain producing an intracellular cold active β-galactosidase enzyme. Further, based upon the 16S rRNA gene sequence, bacterium 3SC-21 was identified as Thalassospira sp. The isolated strain Thalassospira sp. 3SC-21 had shown the enzyme activity between 4 and 20 °C at pH of 6.5 and the enzyme was completely inactivated at 45 °C. The statistical method, central composite rotatable design of response surface methodology was employed to optimize the hydrolysis of lactose and to reveal the interactions between various factors behind this hydrolysis. It was found that maximum of 80.18 % of lactose in 8 ml of raw milk was hydrolysed at pH of 6.5 at 20 °C in comparison to 40 % of lactose hydrolysis at 40 °C, suggesting that the cold active β-galactosidase from Thalassospira sp. 3SC-21would be best suited for manufacturing the lactose free dairy products at low temperature.