Utilization of protein-hydrolyzed cheese whey for production of beta-galactosidase by Kluyveromyces marxianus

R Rech; C Cassini; A Secchi; M Ayub

doi:10.1038/sj.jim.2900692

Utilization of protein-hydrolyzed cheese whey for production of beta-galactosidase by Kluyveromyces marxianus

J Ind Microbiol Biotechnol. 1999 Aug;23(2):91-96. doi: 10.1038/sj.jim.2900692.

Authors

R Rech¹, C Cassini, A Secchi, M Ayub

Affiliation

¹ Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av Bento Gonçalves, 9500-CEP 91540-000, Porto Alegre, RS, Brazil.

PMID: 10510485
DOI: 10.1038/sj.jim.2900692

Abstract

We studied the utilization of protein-hydrolyzed sweet cheese whey as a medium for the production of beta-galactosidase by the yeasts Kluyveromyces marxianus CBS 712 and CBS 6556. The conditions for growth were determined in shake cultures. The best growth occurred at pH 5.5 and 37 degrees C. Strain CBS 6556 grew in cheese whey in natura, while strain CBS 712 needed cheese whey supplemented with yeast extract. Each yeast was grown in a bioreactor under these conditions. The strains produced equivalent amounts of beta-galactosidase. To optimize the process, strain CBS 6556 was grown in concentrated cheese whey, resulting in a higher beta-galactosidase production. The beta-galactosidase produced by strain CBS 6556 produced maximum activity at 37 degrees C, and had low stability at room temperature (30 degrees C) as well as at a storage temperature of 4 degrees C. At -4 degrees C and -18 degrees C, the enzyme maintained its activity for over 9 weeks.