Production of β-galactosidase enzyme from whey using Kluyveromycesmarxianus

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EBRAHIMI N.; NEJATI F.

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Paper Information

Journal: JOURNAL OF FOOD MICROBIOLOGY Year:2018 | Volume:5 | Issue:2 Page(s): 53-62

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Information Journal Paper

Title

Production of β-galactosidase enzyme from whey using Kluyveromycesmarxianus

Author(s)

EBRAHIMI N. | NEJATI F. | Issue Writer Certificate

Keywords

Kluyveromyces marxianusQ1

β-galactosidase enzymeQ1

WheyQ1

Mineral supplementsQ2

Yeast extractQ1

Abstract

Beta-galactosidase is one of the most important industrial enzymes capable of decomposinglactose into glucose and fructose. In this study, two strains of Kluyveromyces marxianus(GY101 and BY101) were investigated for the production of the β-galactosidase from Wheyas a culture media. Whey was inoculated with each strain and examined for enzymeproduction with aeration at 100 rpm for 144 hours. In order to increase the enzymeproduction, the effect of adding Yeast extract (0. 2 and 0. 5%), magnesium sulfate (0. 5%) andmanganese sulfate (0. 5%) at 24, 48, 96, 120 and 144 hours at 30° C and 37° C wereinvestigated and the enzyme activity was measured. The highest enzyme production after 144hours at 30° C with GY101 and BY101 strains by adding Yeast extract (0. 5%) were 2. 25 and2. 18 U/ml, and with magnesium sulfate added 2. 12 and 1. 94 U/ml, respectively. According tothe results of this study, Whey cheese is an appropriate environment for the production of theβ-galactosidase enzyme using K. marxianus with the presence of Yeast extract and magnesiumand manganese sulfate as supplements. The best temperature for the production of the enzymein both strains was 30° C, and the addition of Mineral supplements and Yeast extract had apositive effect on the production of β-galactosidase. While the GY101 strain was moresuitable than BY101 and magnesium sulfate was more suitable than manganese sulfate, andthe enzyme activity increased with increasing Yeast extract concentration.

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APA: Copy

EBRAHIMI, N., & NEJATI, F.. (2018). Production of β-galactosidase enzyme from whey using Kluyveromycesmarxianus. JOURNAL OF FOOD MICROBIOLOGY, 5(2 ), 53-62. SID. https://sid.ir/paper/250643/en

Vancouver: Copy

EBRAHIMI N., NEJATI F.. Production of β-galactosidase enzyme from whey using Kluyveromycesmarxianus. JOURNAL OF FOOD MICROBIOLOGY[Internet]. 2018;5(2 ):53-62. Available from: https://sid.ir/paper/250643/en

IEEE: Copy

N. EBRAHIMI, and F. NEJATI, “Production of β-galactosidase enzyme from whey using Kluyveromycesmarxianus,” JOURNAL OF FOOD MICROBIOLOGY, vol. 5, no. 2 , pp. 53–62, 2018, [Online]. Available: https://sid.ir/paper/250643/en

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