Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey

D. Bury, J. Geciova and P. Jelen
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D. Bury: 2 University of Alberta, Edmonton, Canada; Institute of Chemical Technology - Department of Dairy and Fat Technology, Prague, Czech Republic
J. Geciova: 2 University of Alberta, Edmonton, Canada; Institute of Chemical Technology - Department of Dairy and Fat Technology, Prague, Czech Republic
P. Jelen: 2 University of Alberta, Edmonton, Canada; Institute of Chemical Technology - Department of Dairy and Fat Technology, Prague, Czech Republic

Czech Journal of Food Sciences, 2001, vol. 19, issue 5, 166-170

Abstract: Lactobacillus delbrueckii subsp. bulgaricus 11842 (LB 11842) was grown in reconstituted sweet whey supplemented with 0 to 1% yeast extract. The β-galactosidase activity was determined from the hydrolysis of o-nitrophenyl- β-D-galactopyranoside (ONPG) by sonicated cultures. Shake flask cultures containing 0.2-0.8% yeast extract gave 2.5 times higher β-galactosidase activity than LB 11842 grown in sole (intact) whey. When supplementation with 1% yeast extract resulted even in a threefold increase of β-galactosidase activity. The rate of acid production increased with the addition of yeast extract, while the increase in the total cell count with increasing amount of yeast extract was slight. A maximum β-galactosidase activity of 1.08 ± 0.15 µmol ONP released per min per ml of culture was obtained using a whey based growth medium supplemented with 1% yeast extract.

Keywords: β -galactosidase; Lactobacillus delbrueckii subsp. bulgaricus 11842; yeast extract; whey (search for similar items in EconPapers)
Date: 2001
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DOI: 10.17221/6602-CJFS

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