Optimization Of The Operating Parameters For Beta Galactosidase Production On Cheese Whey | 17113
Journal of Biotechnology & Biomaterials
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Beta-galactosidase belong to the group of enzymes able to cleave β linked galactose residues from various compounds
and is commonly used to cleave lactose into galactose and glucose. The objective of this study was to enhance the sweet
cheese whey for beta galactosidase production by using an Algerian strain of lactic acid bacteria,
Firstly, different physicochemical analysis of cheese whey were carried out includingash, protein, fat and lactose. Secondly, the
operating parameterssuch as temperature, pH, inoculum size and incubation period were optimized. Finally, the production
of beta galactosidase was carried out in the optimized conditions. The results of physicochemical analysis of sweet cheese
whey have shown that it has an adequate quality given it high nutrient materials such as: Lactose (37.24 g/l), ash (8.32 g/l),
protein (3.11 g /l) and low fat amount (0.4 g / l). Moreover, the results of the optimisation of beta galactosidase production
indicatedthatthe optimum values of temperature, pH, inoculum size and incubation periodwerefound to be 40?C, 6.5, 10%
(v/v) and 18 h respectively. Under these optimales conditions, the production of β-galactosidase has presented a maximum
specific activity of 314, 91 IU/g.
Khaled Boudjema is preparing his PhD at university of Boumerdes, Algeria. He is an assistant-teacher in department of Biology and researcher in research
laboratory of food technology at the same university.
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