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Activity of ß-D-Galactosidase from Saccharomyces lactis at Temperatures below 0 C¹

University of Georgia, Athens 30602

ABSTRACT

Lactase (ß-D-galactosidase) from the yeast Saccharomyces lactis was tested for activity at 9 C, 13 C, –19 C, –23 C, and –30 C. A 5.0% (weight/volume) lactose solution was prepared with .1% lactase added. Samples were incubated at 33 C for 10, 30, and 50 min after inoculation and then frozen in a dry ice-acetone solution. Controls, 5.0% lactose with no lactase added, also were frozen; all samples were stored for varying time. After 1, 4, 10, and 30 days storage at each temperature, the percent lactose remaining was determined. There was no lactase activity in samples frozen at –19 C, –23 C, and –30 C; however, there was significant hydrolysis of lactose at –9 C and –13 C. Percent of lactose in controls remained at approximately 5.0% for all temperatures and times.

¹ This project supported by State and Hatch funds allocated to the Georgia Agriculture Experiment Stations, University of Georgia, Athens.