Aproveitamento biotecnológico do soro de queijo porungo para obtenção da enzima β-galactosidase
Abstract
Cheese whey are the main by-product of the dairy industry, characterized as an
alternative substrate rich in nutrients and applicable in bioprocess. It has a high
biochemical oxygen demand (BOD) and when associated with inadequate disposal
can lead to several environmental problems. One alternative use of this by-product is
in biotechnological processes, such as for the production of β-galactosidase. This
study aimed to use porungo cheese whey for β-galactosidase (lactase) production, an
enzyme widely applied in the food industry to manufacture lactose-free products. In
the first stage of this work, different lines of Kluyveromyces marxianus (CCT 4086 and
CBS 6556) and different culture media (porungo cheese whey (S); porungo cheese
whey supplemented with yeast extract (SE) and porungo cheese whey supplemented
with yeast extract and bacteriological peptone (SEP)) were tested on a rotational
shaker at 200 rpm and a temperature of 30 ºC. The best results of enzymatic activity
were followed by the strain K. marxianus CCT 4086 in SE (16.73 U mL-1). Therefore,
this line was chosen for the second stage, and the influence of the process variables
temperature (30ºC and 37ºC) and pH (5, 6 and 7) was evaluated, in a 2 × 3 factorial
experimental design. Enzymatic activity reached a maximum value in 20 h of cultivation
for all experiments, ranging from 11.41 U mL-1 to 15.93 U mL-1 for temperature of 30 °
C and 10.62 U mL-1 to 13.93 U mL-1 for temperature of 37 ° C. The best process
condition was achieved at pH 7.0 and temperature of 30 ºC.
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