PMID: 20840Aug 1, 1977

Production of beta-galactosidase from Streptococcus thermophilus grown in whey

Applied and Environmental Microbiology
M V Rao, S M Dutta

Abstract

beta-D-Galactosidase (EC 3.2.1.23) was extracted from Streptococcus thermophilus grown in deproteinized cheese whey. Cultural conditions optimum for maximum enzyme production were pH 7.0, 40 degrees C, and 24 h. Proteose peptone (2.0%, wt/vol) and corn steep liquor (2.8%, wt/vol) were highly stimulatory, increasing the enzyme units available in their absence from 660 U/liter of medium to 18,200 and 10,000 U/liter of medium, respectively, in their presence. There was an insignificant increase in the production of enzyme in the presence of added inorganic nitrogen and phosphorus sources. Enzymatic hydrolysis for recuction of lactose content in aqueous solution and in skim milk was studied.

References

Feb 1, 1989·Journal of Dairy Science·W J LinS K Harlander
Sep 8, 2015·Journal of Food Science and Technology·Duraiswamy Gobinath, Siddalingaiya Gurudutt Prapulla
Jan 1, 1981·Folia Microbiologica·H M SonawatS M Dutta
Jun 5, 2020·Preparative Biochemistry & Biotechnology·Catherine Teixeira de CarvalhoFrancisco Caninde de Sousa Júnior

Related Concepts

Anhydrous lactose
GLB1
Streptococcus
Dairy Products
Lactogest
Hydrogen-Ion Concentration
Galactosidase

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