alexa I s o l a t i o n a n d C h a r a c t e r i z a t i o n o f - Galactosidase Enzyme Producing Microbe and Optimization of its Enzyme Activity under different culture condition
Nutrition

Nutrition

Journal of Food & Industrial Microbiology

Author(s): Sumit Sharma, Priyanka Singh

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Lactic acid bacteria (LAB) that used as starters for production of dairy products are the main factors of fermentation and protection of fermentative foods and also have a s i g n i f i c a n t r o l e i n t e x t u r e a n d f l a v o u r o f f o o d p r o d u c t s . T h e i s o l a t e d b l u e c o l o n y wh i c h h a v e a b i l i t y t o h y d r o l y z e X - G a l o n M R S a g a r h a s b e e n s e l e c t e d a n d w e r e i n o c u l a t e d i n d i f f e r e n t c u l t u r e c o n d i t i o n s ( c a r b o n s o u r c e , n i t r o g e n s o u r c e , m e t a l i o n s a n d n a t u r a l s u b s t r a t e s ) a n d p H , T e m p e r a t u r e f o r o p t i m i z a t i o n o f - g a l a l c t o s i d a s e e n z y m e a c t i v i t y . A s p e r t h e r e a c t i o n o f e n z y m e w i t h i t s s u b s t r a t e O N P G ( O - n i t r o p h e n y l - D g a l a c t o p y r a n o s i d e ) , i t w a s o b s e r v e d t h a t a m o n g a l l t h e C a r b o n s o u r c e s , N i t r o g e n , N a t u r a l s o u r c e s , c u l t u r e c o n t a i n i n g M e t a l i o n s , Maximum production of enzyme was obtained in St arch supplemented medium and i n c o m p a r i s o n w i t h p H a t 6 a n d T e m p e r a t u r e a t 4 5 º C . Lactobacillus delbrueckii w a s i d e n t i f i e d b y G r a m s t a i n a n d b i o c h e m i c a l m e t h o d s . T h e a n t i b i o t i c t e s t w a s a n a l y z e d b y s i n g l e d i s c d i f f u s i o n m e t h o d , w h i c h s h o w s z o n e o f i n h i b i t i o n s h o w n m a x i m u m i n T e t r a c y c l i n e ( 2 . 9 m m ) , n o z o n e o f i n h i b i t i o n i n i s o n i a z i d a n d g e n t a m y c i n . T h i s s t r a i n s h o w e d t h a t i t i s i d e a l f o r l a c t o s e i n t o l e r a n t p e o p l e a n d c a n be used for probiotics.

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This article was published in International Journal of Current Microbiology and Applied Sciences and referenced in Journal of Food & Industrial Microbiology

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