Effect of yeast extract supplementation on &beta;-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.

Lactobacillus delbrueckii subsp. bulgaricus 11842 (LB 11842) was grown in reconstituted sweet whey supplemented with 0 to 1% yeast extract. The β-galactosidase activity was determined from the hydrolysis of o-nitrophenyl- β-D-galactopyranoside (ONPG) by sonicated cultures. Shake flask cultures containing 0.2–0.8% yeast extract gave 2.5 times higher β-galactosidase activity than LB 11842 grown in sole (intact) whey. When supplementation with 1% yeast extract resulted even in a threefold increase of β-galactosidase activity. The rate of acid production increased with the addition of yeast extract, while the increase in the total cell count with increasing amount of yeast extract was slight. A maximum β-galactosidase activity of 1.08 ± 0.15 µmol ONP released per min per ml of culture was obtained using a whey based growth medium supplemented with 1% yeast extract.

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LACTOSE HYDROLYSIS IN MILK AND MILK PRODUCTS BY BOUND FUNGAL BETA-GALACTOSIDASE

Journal of Milk and Food Technology ◽

10.4315/0022-2747-36.1.31 ◽

1973 ◽

Vol 36 (1) ◽

pp. 31-33 ◽

Cited By ~ 37

Author(s):

J. H. Woychik ◽

M. V. Wondolowski

Keyword(s):

Aspergillus Niger ◽

Skim Milk ◽

Lactose Hydrolysis ◽

Batch Reactors ◽

Galactosidase Activity ◽

Milk Products ◽

Sweet Whey ◽

Acid Whey ◽

Hydrolysis Of ◽

Beta Galactosidase

The β-galactosidase of Aspergillus niger was immobilized by glutaraldehyde coupling to porous glass beads and the bound enzyme evaluated for its applicability to hydrolysis of lactose in milk and milk products. Lactose in sweet whey and skim milk was hydrolyzed at approximately one-third the rate in acid whey. Non-lactose solids inhibited β-galactosidase activity. Greater efficiency of lactose hydrolysis was obtained with the bound enzyme in column operations than in stirred batch reactors.

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Influence of Artificial Sweeteners on the Kinetic and Metabolic Behavior of Lactobacillus delbrueckii subsp. bulgaricus

Journal of Food Protection ◽

10.4315/0362-028x-70.10.2413 ◽

2007 ◽

Vol 70 (10) ◽

pp. 2413-2416

Author(s):

M. C. MANCA de NADRA ◽

G. J. ANDUNI ◽

M. E. FARÍAS

Keyword(s):

Growth Rate ◽

Carbon Source ◽

Yeast Extract ◽

Lactobacillus Delbrueckii ◽

Artificial Sweeteners ◽

The Media ◽

Metabolic Behavior ◽

Lactobacillus Delbrueckii Subsp

The addition of artificial sweeteners to a LAPT (yeast extract, peptone, and tryptone) medium without supplemented sugar increased the growth rate and final biomass of Lactobacillus delbrueckii subsp. bulgaricus YOP 12 isolated from commercial yogurt. Saccharin and cyclamate were consumed during microorganism growth, while the uptake of aspartame began once the medium was glucose depleted. The pH of the media increased as a consequence of the ammonia released into the media supplemented with the sweeteners. The L. delbrueckii subsp. bulgaricus strain was able to grow in the presence of saccharin, cyclamate, or aspartame, and at low sweetener concentrations, the microorganism could utilize cyclamate and aspartame as an energy and carbon source.

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Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose

Food Science and Technology ◽

10.1590/fst.06017 ◽

2019 ◽

Vol 39 (3) ◽

pp. 524-530 ◽

Cited By ~ 1

Author(s):

Luiz Rodrigo Ito MORIOKA ◽

Caroline dos Santos VIANA ◽

Érika de Pádua ALVES ◽

Fernanda Gonzales PAIÃO ◽

Anderson Massaro TAKIHARA ◽

...

Keyword(s):

Galactosidase Activity ◽

Cell Permeabilization ◽

Hydrolysis Of ◽

Beta Galactosidase

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Retention of beta-galactosidase activity in crude cellular extracts from Lactobacillus delbrueckii ssp. bulgaricus 11842 upon drying

International Journal of Dairy Technology ◽

10.1046/j.1471-0307.2003.00090.x ◽

2003 ◽

Vol 56 (2) ◽

pp. 111-116 ◽

Cited By ~ 10

Author(s):

T Vasiljevic ◽

P Jelen

Keyword(s):

Lactobacillus Delbrueckii ◽

Galactosidase Activity ◽

Beta Galactosidase

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Enzymatic activity in fermented milk products containing bifidobacteria

Czech Journal of Food Sciences ◽

10.17221/3395-cjfs ◽

2011 ◽

Vol 23 (No. 6) ◽

pp. 224-229

Author(s):

I. Trojanová ◽

V. Rada

Keyword(s):

Enzymatic Activity ◽

Streptococcus Thermophilus ◽

Fermented Milk ◽

Substantial Effect ◽

Lactobacillus Delbrueckii ◽

Galactosidase Activity ◽

Milk Products ◽

Bifidobacterium Animalis ◽

Lactobacillus Delbrueckii Subsp ◽

Fermented Milk Products

Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Bifidobacterium animalis strains were tested for á-galactosidase, â-galactosidase and á-glucosidase activities. Commercially available yoghurts with bifidobacteria were also tested. While bifidobacteria produced all the enzymes mentioned above, lactobacilli and streptococci exhibited only â-galactosidase activity. In yoghurts, only â-galactosidase was detected, while practically no á-galactosidase, and in one product only little á-glucosidase activities were exhibited. It could be concluded that the consumption of bifidobacteria via yoghurt has probably no substantial effect on the digestion of saccharides in the gut.  

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OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLS

Food Science and Technology ◽

10.15673/fst.v12i1.885 ◽

2018 ◽

Vol 12 (1) ◽

Author(s):

A. Kapustian ◽

N. Cherno ◽

I. Kolomiіets

Keyword(s):

Molecular Weight ◽

Enzymatic Hydrolysis ◽

Cell Walls ◽

Reaction Medium ◽

Lactobacillus Delbrueckii ◽

Enzyme Treatment ◽

Low Molecular Weight ◽

Gel Chromatography ◽

Hydrolysis Of ◽

Lactobacillus Delbrueckii Subsp

The possibility of muropeptides obtaining of peptidoglycans of Lactobacillus delbrueckii subsp. Bulgaricus B-3964 cell walls by the combination of the use of autolytic processes and enzyme treatment of biomass with the participation of lysozyme and papain has been considered. It has been established that the most significant autolytic changes in biomass occur in the application of high-temperature processing (90°C for 30 minutes) in the final stage of the logarithmic phase of bacterial growth. Thus, after eighth hour of biomass incubation at 37°C, the amino acid content in the culture medium was 1.8 mg/cm3, and at 90°C it was 5.7 mg/cm3. In order to further destruction of biomass autolysate and obtaining of low molecular weight peptidoglycan fragments, the process of its enzymatic hydrolysis was studied with lysozyme and papain separately and at their combination. The highest content of low molecular weight peptides in the reaction medium occurred at enzymatic hydrolysis of biomass Lactobacillus delbrueckii subsp. Bulgaricus B-3964 by the composition of enzymes at a ratio of lysozyme : papain 1:2. At a concentration of enzymes 10 mg/cm3, the content of low molecular weight peptides was 7.2 mg/cm3 after eighth hour of incubation of the reaction mixture. The results of studies have been shown that the efficiency of enzymatic hydrolysis of autolysates is much higher. Thus, the amount of low molecular weight peptides in the hydrolysate obtained by processing the autolysate with the composition of lysozyme : papain 1:2 at an enzymes concentration 10 mg/cm3 and the duration of the process for 8 hours by 36% higher than for similar hydrolysis parameters without the use of the process of autolysis.The method of gel chromatography was proved that in the hydrolysate there are fractions of protein compounds with a molecular weight in the range of 70–90 kDa, 30–40 kDa and 294–650 Da. The molecular weight of the latter fraction corresponds to the mass of the muramyl dipeptide. The presence of muropeptides was proved by reaction with the Anthron reagent.

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