Treatment of lactose by fermentation: production process on -galactosidase using Kluyveromyces marxianus isolated from kefir grains

Kök Taş T., . and Ozarslan S., . Treatment of lactose by fermentation: production process on -galactosidase using Kluyveromyces marxianus isolated from kefir grains. pp. 864-871. ISSN 22317546

-galactosidase is an enzyme that catalyzes the hydrolysis of lactose a disaccharide into glucose and galactose. -galactosidase is a commercially essential enzyme for its catalytic properties and is widely used in various biotechnology processes. In this study optimum production conditions were studied to produce the highest level of -galactosidase using Kluyveromyces marxianus isolated from kefir grains and changes in some fermentation metabolites during enzyme production were determined under optimum conditions. The pH temperature and incubation time were optimised to produce of -galactosidase. The pH (4.0 7 8.0) temperature (25 - 37C) and incubation time (0 - 60 h) were evaluated in the ranges. The highest specific enzyme activity was 47.31 U/mL at the end of 48 hourincubation at 200 rpm at pH 8.0 and 30C with 2 (v/v) inoculation rate. A highperformance liquid chromatography system determined the changes in lactose glucose galactose lactic acid and ethanol concentrations at the optimum fermentation conditions by taking samples from liquid fermentation medium during enzyme production under these conditions. The amount of glucose and galactose formed by the lactose fermentation metabolism of K. marxianus decreased during the fermentation. The ethanol concentration reached its highest concentration (18.44 g/L) at the 36th hour of fermentation. When fermentation metabolites were examined -galactosidase and K. marxianus metabolism treatment indicated remarkable findings.

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Abstract

-galactosidase is an enzyme that catalyzes the hydrolysis of lactose a disaccharide into glucose and galactose. -galactosidase is a commercially essential enzyme for its catalytic properties and is widely used in various biotechnology processes. In this study optimum production conditions were studied to produce the highest level of -galactosidase using Kluyveromyces marxianus isolated from kefir grains and changes in some fermentation metabolites during enzyme production were determined under optimum conditions. The pH temperature and incubation time were optimised to produce of -galactosidase. The pH (4.0 7 8.0) temperature (25 - 37C) and incubation time (0 - 60 h) were evaluated in the ranges. The highest specific enzyme activity was 47.31 U/mL at the end of 48 hourincubation at 200 rpm at pH 8.0 and 30C with 2 (v/v) inoculation rate. A highperformance liquid chromatography system determined the changes in lactose glucose galactose lactic acid and ethanol concentrations at the optimum fermentation conditions by taking samples from liquid fermentation medium during enzyme production under these conditions. The amount of glucose and galactose formed by the lactose fermentation metabolism of K. marxianus decreased during the fermentation. The ethanol concentration reached its highest concentration (18.44 g/L) at the 36th hour of fermentation. When fermentation metabolites were examined -galactosidase and K. marxianus metabolism treatment indicated remarkable findings.

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Item Type:	Article
AGROVOC Term:	Kefir
AGROVOC Term:	Lactic fermentation
AGROVOC Term:	Isolation techniques
AGROVOC Term:	Kluyveromyces marxianus
AGROVOC Term:	HPLC
AGROVOC Term:	Enzyme activity
AGROVOC Term:	Yeasts
AGROVOC Term:	Beta galactosidase
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10827

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