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Journal of Agricultural Science and Technology، جلد ۱۱، شماره Number ۳، صفحات ۳۰۱-۳۰۸
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عنوان انگلیسی Determination of Proper Conditions for the Production of Crude Beta-galactosidase Using Lactobacillus delbrueckii ssp. bulgaricus
چکیده انگلیسی مقاله Proper conditions for producing crude beta-galactosidase from waste materials were de-termined. This enzyme is to be used in the production of lactose-hydrolyzed milk. Whey permeate was used as a basic medium. Twenty seven treatments were developed by 3 vary-ing factors of: yeast extract (1, 2, and 3 %), wheat steep liquor (1, 2, and 3 %), and whey powder (0.5, 1, and 1.5 %). Crude enzyme extract was obtained by sonication of the cells collected from cultivation of Lactobacillus delbrueckii ssp. bulgaricus in various media at 43oC. The beta-galactosidase activity was assessed using Ortho-Nitro-Phenyl-beta-D-galactopyranoside (ONPG). Yeast extract and whey powder had both significant effects (P< 0.01), while wheat steep liquor proved to be ineffective. Yeast extract had the most pro-nounced effect on the production of beta-galactosidase. The effect of the interactions of yeast extract-whey powder and wheat steep liquor-whey powder were significant at 5 % level (P< 0.05), while the effect of the interaction of yeast extract-wheat steep liquor was sig-nificant at 1% level (P< 0.01). Interaction effect of the 3 factors on the production of beta-galactosidae was significant (P< 0.01). The best combination for production of beta-galactosidase (4.924 U ml-1) was 3% yeast extract, 1.5% whey powder and 2% wheat steep liquor.
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نویسندگان مقاله a جوکار |
department of food science, college of agriculture, shiraz university, shiraz, islamic republic of iran
سازمان اصلی تایید شده: دانشگاه شیراز (Shiraz university)

a کرباسی |
shiraz university
سازمان اصلی تایید شده: دانشگاه شیراز (Shiraz university)

نشانی اینترنتی http://jast.modares.ac.ir/article_4311_8d64ff6ab2677444d7e12cac6f82713c.pdf
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