Production of Beta-D-Galactosidase from Kluyveromyces fragilis Grown in Cheese Whey

Two strains of Kluyveromyces fragilis (145 and 276) and one of Kluyveromyces lactis were tested for their abilities to produce beta-D-galactosidase in cheese whey. Kluyveromyces fragilis 145 was selected for its higher beta-D-galactosidase activity per cell at the end of the exponential growth phase...

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Bibliographic Details
Published in:Journal of dairy science 1985-07, Vol.68 (7), p.1618-1623
Main Authors: Somerlate Barbosa, Maria De Fatima, Silva, Daison Olzany, Pinheiro, Adão José Rezende, Guimarães, Walter Vieira, Borges, Arnaldo Chaer
Format: Article
Language:English
Subjects:
BETA-D-GALACTOSIDASE
Biological and medical sciences
Biotechnology
cheese
Enzyme engineering
Fermentation
Food industries
Fundamental and applied biological sciences. Psychology
HIDROLASAS
HYDROLASE
HYDROLASES
KLUYVEROMYCES FRAGILIS
LACTOSERUM
LEVADURA
LEVURE
Methods. Procedures. Technologies
Milk and cheese industries. Ice creams
Production of selected enzymes
SUERO DE LA LECHE
WHEY
WHEY CHEESE
YEASTS
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Summary:Two strains of Kluyveromyces fragilis (145 and 276) and one of Kluyveromyces lactis were tested for their abilities to produce beta-D-galactosidase in cheese whey. Kluyveromyces fragilis 145 was selected for its higher beta-D-galactosidase activity per cell at the end of the exponential growth phase. Addition of ammonium sulfate (.3%) and yeast extract (.1%) to the deproteinized cheese whey increased cell mass and enzyme yield. Addition of 3% lactose did not affect beta-D-galactosidase activity per cell, which responded positively to a reduction in aeration from 1 to .25 air volume/medium volume/min. The harvested yeast cells were ethanol- and acetone-permeabilized to enhance lactose hydrolysis by beta-D-galactosidase.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(85)81004-3