ISSN: 0973-7510

E-ISSN: 2581-690X

Research Article | Open Access
Shilpa Mahadevaiah, Renuka Basavaiah, Manmohan Parida and Harsh Vardhan Batra
Microbiology Division, Defence Food Research Laboratory, DRDO, Mysore – 570 011, Karnataka, India.
J Pure Appl Microbiol. 2020;14(4):2769-2780 | Article Number: 6533
https://doi.org/10.22207/JPAM.14.4.53 | © The Author(s). 2020
Received: 17/07/2020 | Accepted: 16/10/2020 | Published: 09/11/2020
Abstract

The enzyme β-galactosidase (β-gal) has extensively used for improvement of lactose intolerance condition. Present study, was designed to assess the potential of β-gal enzyme produced by Lactobacillus fermentum, a kefir isolate, as a biocatalyst for the manufacture of prebiotic galactooligosaccharides (GOS) from lactose. The efficiency of L. fermentum to produce β-gal of 4,254 u/ml was determined by permeabilizing the cells with solvents such as sodium dodecyl sulfate (SDS) and chloroform. Different parameters contributing β-gal production including reaction time, temperature, pH, carbohydrates, and substrate concentration on L. fermentum were studied and optimum β-gal activity was found to be 6,232.13 u/ml. It was observed that different experimental parameters for pH (7.0), temperature (35°C), and carbohydrates (galactose) were statistically significant (p<0.05). L. fermentum was found to produce GOS by transgalactosylation catalysed by β-gal during lactose hydrolysis which yielded di, tri, and tetra oligosaccharides, confirmed by TLC and HPLC. The culture showed β-gal activity, suggesting biotechnological applications and a promising organism for industrial β-gal production.

Keywords

β-galactosidase, galactooligosaccharides, Lactobacillus fermentum, ONPG, prebiotics

Article Metrics

Article View: 19

Share This Article

© The Author(s) 2020. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.