Porungo cheese whey: a new substrate to produce β-galactosidase
Abstract The bioconversion of porungo cheese whey to produce β-galactosidase in batch system was studied. The whey released after curd cutting and precipitation during porungo cheese production was collected in borosilicate flasks. Two strains of Kluyveromyces marxianus, CCT 4086 and CBS 6556, and w...
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| Format: | Article |
| Language: | English |
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Academia Brasileira de Ciências
2023-11-01
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| Series: | Anais da Academia Brasileira de Ciências |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000700901&lng=en&tlng=en |
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| author | RAFAELA J.S. COELHO SABRINA GABARDO ALINE VITÓRIA C. MARIM LAIS S. BOLOGNESI NATAN J. PIMENTEL FILHO MARCO ANTÔNIO Z. AYUB |
| author_facet | RAFAELA J.S. COELHO SABRINA GABARDO ALINE VITÓRIA C. MARIM LAIS S. BOLOGNESI NATAN J. PIMENTEL FILHO MARCO ANTÔNIO Z. AYUB |
| author_sort | RAFAELA J.S. COELHO |
| collection | DOAJ |
| description | Abstract The bioconversion of porungo cheese whey to produce β-galactosidase in batch system was studied. The whey released after curd cutting and precipitation during porungo cheese production was collected in borosilicate flasks. Two strains of Kluyveromyces marxianus, CCT 4086 and CBS 6556, and whey supplementation with different nitrogen sources were evaluated. Different temperatures (30 °C and 37 °C) and pH values (5.0 to 7.0) were investigated to establish the best conditions for enzyme production. The highest enzymatic activity was obtained by K. marxianus CCT 4086 in porungo cheese whey supplemented with yeast extract (16.73 U mL-1). K. marxianus CCT 4086 produced superior β-galactosidase activity when compared to CBS 6556 for all media tested (ranging from 11.69 to 14.40 U mL-1). Highest β-galactosidase activity was reached under conditions of pH 7.0 and 30 °C using K. marxianus CCT 4086 in the better media composition. The lowest enzymatic activity was observed at 37 °C for all pH values tested (10.69 U mL-1 to 13.94 U mL-1) and a highest β-galactosidase activity was reached in pH 7.0 for both two temperatures (11.42 to 15.93 U mL-1). Porungo cheese whey shows potential for industrial β-galactosidase production by microbial fermentation. |
| first_indexed | 2024-03-10T13:33:24Z |
| format | Article |
| id | doaj.art-e643fcd761d4496b97958e627e034b25 |
| institution | Directory Open Access Journal |
| issn | 1678-2690 |
| language | English |
| last_indexed | 2024-03-10T13:33:24Z |
| publishDate | 2023-11-01 |
| publisher | Academia Brasileira de Ciências |
| record_format | Article |
| series | Anais da Academia Brasileira de Ciências |
| spelling | doaj.art-e643fcd761d4496b97958e627e034b252023-11-21T07:45:27ZengAcademia Brasileira de CiênciasAnais da Academia Brasileira de Ciências1678-26902023-11-0195410.1590/0001-3765202320200483Porungo cheese whey: a new substrate to produce β-galactosidaseRAFAELA J.S. COELHOhttps://orcid.org/0009-0007-1218-4731SABRINA GABARDOhttps://orcid.org/0000-0001-5350-5545ALINE VITÓRIA C. MARIMhttps://orcid.org/0009-0005-1272-4051LAIS S. BOLOGNESIhttps://orcid.org/0009-0008-1222-8383NATAN J. PIMENTEL FILHOhttps://orcid.org/0000-0001-7697-8257MARCO ANTÔNIO Z. AYUBhttps://orcid.org/0000-0003-4410-6336Abstract The bioconversion of porungo cheese whey to produce β-galactosidase in batch system was studied. The whey released after curd cutting and precipitation during porungo cheese production was collected in borosilicate flasks. Two strains of Kluyveromyces marxianus, CCT 4086 and CBS 6556, and whey supplementation with different nitrogen sources were evaluated. Different temperatures (30 °C and 37 °C) and pH values (5.0 to 7.0) were investigated to establish the best conditions for enzyme production. The highest enzymatic activity was obtained by K. marxianus CCT 4086 in porungo cheese whey supplemented with yeast extract (16.73 U mL-1). K. marxianus CCT 4086 produced superior β-galactosidase activity when compared to CBS 6556 for all media tested (ranging from 11.69 to 14.40 U mL-1). Highest β-galactosidase activity was reached under conditions of pH 7.0 and 30 °C using K. marxianus CCT 4086 in the better media composition. The lowest enzymatic activity was observed at 37 °C for all pH values tested (10.69 U mL-1 to 13.94 U mL-1) and a highest β-galactosidase activity was reached in pH 7.0 for both two temperatures (11.42 to 15.93 U mL-1). Porungo cheese whey shows potential for industrial β-galactosidase production by microbial fermentation.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000700901&lng=en&tlng=enWheyβ-galactosidaseKluyveromyces marxianusagroindustrial residues |
| spellingShingle | RAFAELA J.S. COELHO SABRINA GABARDO ALINE VITÓRIA C. MARIM LAIS S. BOLOGNESI NATAN J. PIMENTEL FILHO MARCO ANTÔNIO Z. AYUB Porungo cheese whey: a new substrate to produce β-galactosidase Anais da Academia Brasileira de Ciências Whey β-galactosidase Kluyveromyces marxianus agroindustrial residues |
| title | Porungo cheese whey: a new substrate to produce β-galactosidase |
| title_full | Porungo cheese whey: a new substrate to produce β-galactosidase |
| title_fullStr | Porungo cheese whey: a new substrate to produce β-galactosidase |
| title_full_unstemmed | Porungo cheese whey: a new substrate to produce β-galactosidase |
| title_short | Porungo cheese whey: a new substrate to produce β-galactosidase |
| title_sort | porungo cheese whey a new substrate to produce β galactosidase |
| topic | Whey β-galactosidase Kluyveromyces marxianus agroindustrial residues |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652023000700901&lng=en&tlng=en |
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