Isolation and Characterization of - Galactosidase Enzyme Producing Microbe and Optimization of its Enzyme Activity under different culture condition

-Galactosidase is widely used in food industry to improve sweetness, solubility, flavor and digestibility of dairy products (Richmond, Gray, and Stine, 1981; Grosova et al. 2008a) . Enzymatic hydrolysis of lactose by galactosidase is one of the most popular technologies to produce lactose reduced milk and related dairy products for consumption by lactose intolerant people (Ladero, Santos, and García-Ochoa, 2000; Ladero et al., 2001; 2002; Jurado et al., 2002; Sener, Apar, and Ozbek, 2006; Haider and Husain, 2008). -galactosidase facilitates the reaction between the disaccharide molecules (Lactose) and water, thereby cleaving the oxygen bridge resulting in the production of two simple sugars (Glucose and Galactose). By hydrolyzing lactose with galactosidase, the problems associated with whey disposal, lactose ISSN: 2319-7706 Volume 3 Number 7 (2014) pp. 148-155 http://www.ijcmas.com