Abstract: Lactobionic acid is a disaccharide formed from gluconic acid and galactose, and produced by oxidation of lactose. Productivity of lactobionic acid by microbial synthesis can be affected by various factors, and one of them is a presence of potassium, magnesium and manganese ions. In order to extend lactobionic acid production efficiency, it is necessary to increase the yield of lactobionic acid by optimising the fermentation conditions and available substrates for Pseudomonas taetrolens growth. The object of the research was to determinate the application of K2HPO4, MnSO4, MgSO4 × 7H2O salts in different concentration for effective lactose oxidation to lactobionic acid by Pseudomonas taetrolens. Pseudomonas taetrolens NCIB 9396 (NCTC, England) and Pseudomonas taetrolens DSM 21104 (DSMZ, Germany) were used for the study. The acid whey was used as the study object. The content of lactose in whey samples was determined using MilcoScanTM Mars (Foss, Denmark) and high performance liquid chromatography (Shimadzu LC 20 Prominence, Japan). The content of lactobionic acid in whey samples was determined using the high performance liquid chromatography. The impact of studied salts differs, Mn2+ and Mg2+ ions enhanced fermentation instead of K+ ions. Results approved that Mn2+ and Mg2+ ions are necessary for Pseudomonas taetrolens growth. The study results will help to improve the effectiveness of lactobionic acid production with Pseudomonas taetrolens NCIB 9396 and DSM 21104.
Abstract: Whey is the lactose rich by-product of the dairy
industry, having good amount of nutrient reservoir. Most abundant
nutrients are lactose, soluble proteins, lipids and mineral salts.
Disposing of whey by most of milk plants which do not have proper
pre-treatment system is the major issue. As a result of which, there
can be significant loss of potential food and energy source. Thus,
whey has been explored as the substrate for the synthesis of different
value added products such as enzymes. β-galactosidase is one of the
important enzymes and has become the major focus of research due
to its ability to catalyze both hydrolytic as well as
transgalactosylation reaction simultaneously. The enzyme is widely
used in dairy industry as it catalyzes the transformation of lactose to
glucose and galactose, making it suitable for the lactose intolerant
people. The enzyme is intracellular in both bacteria and yeast,
whereas for molds, it has an extracellular location. The present work
was carried to utilize the whey for the production of β-galactosidase
enzyme using both yeast and fungal cultures. The yeast isolate
Kluyveromyces marxianus WIG2 and various fungal strains have
been used in the present study. Different disruption techniques have
also been investigated for the extraction of the enzyme produced
intracellularly from yeast cells. Among the different methods tested
for the disruption of yeast cells, SDS-chloroform showed the
maximum β-galactosidase activity. In case of the tested fungal
cultures, Aureobasidium pullulans NCIM 1050 was observed to be
the maximum extracellular enzyme producer.
Abstract: Microbial production of antimicrobials as biopreservatives is the major area of focus nowadays due to increased interest of consumers towards natural and safe preservation of ready to eat food products. The agro-industrial byproduct based medium and optimized process conditions can contribute in economical production of bacteriocins. Keeping this in view, the present investigation was carried out on agro-industrial byproducts utilization for the production of bacteriocin using Enterococcus faecium BS13 isolated from local fermented food. Different agro-industrial byproduct based carbon sources (whey, potato starch liquor, kinnow peel, deoiledrice bran and molasses), nitrogen sources (soya okra, pea pod and corn steep liquor), metal ions and surfactants were tested for optimal bacteriocin production. The effect of various process parameters such as pH, temperature, inoculum level, agitation and time were also tested on bacteriocin production. The optimized medium containing whey, supplemented with 4%corn steep liquor and polysorbate-80 displayed maximum bacteriocin activity with 2% inoculum, at pH 6.5, temperature 40oC under shaking conditions (100 rpm).