scholarly journals Screening and characterization of β-galactosidase activity in lactic acid bacteria for the valorization of acid whey

2021 ◽  
Author(s):  
Petar Kolev ◽  
Diana Rocha-Mendoza ◽  
Silvette Ruiz-Ramírez ◽  
Joana Ortega-Anaya ◽  
Rafael Jiménez-Flores ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Galactosidase Activity ◽  
Acid Whey

scholarly journals CHARACTERIZATION AND IDENTIFICATION OF THE BEST SCREENED INDIGENOUS LACTIC ACID BACTERIA PRODUCING βββββ-GALACTOSIDASE

2015 ◽  
Vol 2 (1) ◽  
pp. 439
Author(s):  
Tatik Khusniati ◽  
Agustina Tri Aditya ◽  
Abdul Choliq ◽  
Sulistiani .
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Time ◽  
Galactosidase Activity ◽  
Inoculum Concentration ◽  
Optimum Activity ◽  
Modified Method ◽  
Lactose Concentration ◽  
Optimum Production

<p>ß-Galactosidase (EC 3.2.1.23) is an enzyme used in production of low/free lactose milk consumed mainly human which have lactose intolerance. Characteristics of indigenous Lactic acid bacteria (LAB) producing ß-galactosidase haven’t been fully reported. To know the characteristics of the LAB, characterization and identification of the best screened indigenous LAB producing ß-galactosidase were researched. The best LAB was molecularly identified. The crude ß-galactosidase of LAB was produced by centrifugation. The optimum production of the best LAB b-galactosidase was measured based on incubation time, inoculum concentration, pH and lactose concentration. The optimum activity of the ß-galactosidase was measured based on pH and temperature. The ß-galactosidase activity was measured by modified method of Lu et al., 2009. Research results show that 10 (ten) out of 70 (seventy) indigenous LAB produced ß-galactosidase with high activities. LAB producing the highest ß-galactosidase activity than the others was LAB strain B110. The LAB strain B110 was identified molecularly as Lactobacillus plantarum strain B110. The ß-galactosidase optimum production of L. plantarum strain B110 was reached at incubation time for 30 hours, 2% inoculum concentration, medium pH: 7, and 2% lactose concentration. The optimum activity of the ß-galactosidase was reached at temperature of 45o C and pH: 6,5, respectively. Based on selection and characterization of L. plantarum strain B 110, L. plantarum strain B 110 was the best LAB producing ß-galactosidase than that of the other LAB.</p><p><br /><strong>Keywords</strong>: characterization, identification, Lactic Acid Bacteria, ß-galactosidase, indigenous</p>

scholarly journals Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Solid Waste of Soymilk production

2021 ◽  
Vol 709 (1) ◽  
pp. 012020
Author(s):  
Evy Rossi ◽  
Akhyar Ali ◽  
Raswen Efendi ◽  
Fajar Restuhadi ◽  
Yelmira Zalfiatri ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Solid Waste

scholarly journals Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

2012 ◽  
Vol 58 (3) ◽  
pp. 163-172 ◽  
Author(s):  
Jie Yu ◽  
Wa Gao ◽  
Manjun Qing ◽  
Zhihong Sun ◽  
Weihong Wang ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Identification And Characterization

scholarly journals Characterization of macrophage-activating lactic acid bacteria isolated from Mukeunji

2016 ◽  
Vol 25 (2) ◽  
pp. 595-599 ◽  
Author(s):  
Jae-Hwan Kim ◽  
Jingmei Li ◽  
Seon-Kyeong Han ◽  
Pei Qin ◽  
Jushin Kim ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria

scholarly journals Characterization of Novel Amylase from Amylolytic Lactic Acid Bacteria Pediococcus ethanolidurans Isolated from Japanese Pickles (Nuka-zuke)

2012 ◽  
Vol 18 (6) ◽  
pp. 861-867 ◽  
Author(s):  
Ayaka IUCHI ◽  
Sachi HARUGUCHI ◽  
Wiyada MONGKOLTHANARUK ◽  
Jiro ARIMA ◽  
Mitsutoshi NAGASE ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Amylolytic Lactic Acid Bacteria

scholarly journals Isolation and characterization of halophilic lactic acid bacteria isolated from "terasi" shrimp paste: A traditional fermented seafood product in Indonesia

2003 ◽  
Vol 49 (5) ◽  
pp. 279-286 ◽  
Author(s):  
Takeshi Kobayashi ◽  
Michika Kajiwara ◽  
Mita Wahyuni ◽  
Toshihide Kitakado ◽  
Naoko Hamada-Sato ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Isolation And Characterization ◽  
Seafood Product ◽  
Halophilic Lactic Acid Bacteria

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

2021 ◽  
pp. 108201322110399
Author(s):  
Jana Štefániková ◽  
Július Árvay ◽  
Simona Kunová ◽  
Przemysław Łukasz Kowalczewski ◽  
Miroslava Kačániová
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Butanoic Acid ◽  
Aroma Profile ◽  
Volatile Organic ◽  
Ewe's Milk ◽  
The Impact

This paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.

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