estudo da produção de beta-galactosidase por fermentação de soro de queijo com kluyveromyces marxianus synthesis of beta-galactosidase by fermentation of cheese whey by kluyveromyces marxianus

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ID: 253057
2004
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Abstract
A hidrólise enzimática da lactose por beta-galactosidase desempenha importante papel no processamento de produtos lácteos, como na obtenção de leite com baixo teor de lactose para consumo por indivíduos intolerantes à mesma e na prevenção da cristalização em produtos de laticínio. Neste trabalho, a enzima beta-galactosidase foi produzida pelo cultivo do microrganismo Kluyveromyces marxianus, em meio de cultura à base de soro de queijo em diferentes concentrações iniciais de lactose e extrato de levedura, de acordo com um planejamento fatorial. As fermentações foram conduzidas em incubador rotativo a 150rpm, a 30°C e pH inicial 5,5. A concentração celular inicial foi de 10(7) células/mL. Para a extração da enzima beta-galactosidase, foi realizada autólise das células utilizando como solvente o clorofórmio em tampão fosfato. No meio de cultura enriquecido com (NH4)2SO4, KH2PO4 e MgSO4, nas concentrações iniciais de lactose e de extrato de levedura iguais a 50g/L e 12g/L, respectivamente, obteve-se uma atividade de 28,0UGl/mL e uma concentração celular máxima de 5,3g/L.
The enzymatic hydrolysis of lactose by beta-galactosidase plays an important role in the processing of milky products such as the production of lactose-hydrolyzed milk for consumption by intolerant person to lactose and the prevention of the crystallization in dairy products. In this work, the influences of nutrient concentrations in the culture medium based on cheese whey were studied with the objective of producing beta-galactosidase from Kluyveromyces marxianus. The fermentations were carried out in a shaker at 30°C and initial pH 5.5 under agitation, starting with an initial cellular concentration of 10(7) cells/mL, varying the initial concentrations of lactose and yeast extract. For extraction of the enzyme of the cells it was used autolysis with chloroform in potassium phosphate buffer. In the medium with a initial lactose concentration of 50g/L, supplemented with salts, yeast extract 12g/L, the enzymatic activity and cellular concentration were 28 UGl/mL and 5.3g/L respectively.
Reference Key
santiago2004foodestudo Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Patrícia A. Santiago;Líbia D. S. Marquez;Vicelma L. Cardoso;Eloízio J. Ribeiro
Journal software - practice and experience
Year 2004
DOI
10.1590/S0101-20612004000400015
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400015
Keywords
cheese whey foods and food supplytechnology (general) beta-galactosidase productionnutrition

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