β-Galactosidases of Lactic Acid Bacteria: Characterization by Oligosaccharides Formed During Hydrolysis of Lactose
نویسندگان
چکیده
منابع مشابه
Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases
This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) β-galactosidases, both in 3, 6, and 9 U/mL c...
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Abstract Background and Objective: Probiotics are living microorganisms that have beneficial effects on the health of digestive system. The aim of this study was to evaluate the antimicrobial ability of acidic and neutral supernatants (culture supernatant) of lactic acid bacteria against common bacterial pathogens. Meth...
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This study presents the characterization of eight bacteriocins produced by lactic acid bacteria (LAB) previously isolated from a traditional cheese, Pico cheese. All isolates were active against Listeria monocytogenes and only three against Clostridium perfringens. Bioactivity was studied after treatment with different enzymes, organic solvents, surfactants, temperature, pH and NaCl. The antimi...
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Two α-galactosidase (P1 and P2) and one invertase present in the culture of Aspergillus terreus grown on wheat straw for 168 h at 28°C were partially purified by gel filtration and hydrophobic interaction chromatographies. Optimum pH and temperatures for P1, P2 and invertase preparations were 4.5-5.0, 5.5 and 4.0 and 60, 55 and 65°C, respectively. The KM app for ρ-nitrophenyl-α-D-galactopyranos...
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β-galactosidase, commonly known as lactase, represents commercially important enzyme that is prevalently used for lactose hydrolysis in milk and whey. To the date, it has been isolated from various sources. In this study different strains of lactic acid bacteria were assessed for their β-galactosidase productivity, and Lactobacillus acidophilus ATCC 4356 resulted with the highest production pot...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1981
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(81)82552-0