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Production of Beta-D-Galactosidase from Kluyveromyces fragilis Grown in Cheese Whey

Departamento de Biologia Geral, Universidade Federal de Viosa, 36570 Viosa, MG, Brazil

ABSTRACT

Two strains of Kluyveromyces fragilis (145 and 276) and one of Kluyveromyces lactis were tested for their abilities to produce beta-D-galactosidase in cheese whey. Kluyveromyces fragilis 145 was selected for its higher beta-D-galactosidase activity per cell at the end of the exponential growth phase.

Addition of ammonium sulfate (.3%) and yeast extract (.1%) to the deproteinized cheese whey increased cell mass and enzyme yield.

Addition of 3% lactose did not affect beta-D-galactosidase activity per cell, which responded positively to a reduction in aeration from 1 to .25 air volume/ medium volume/min.

The harvested yeast cells were ethanol- and acetone-permeabilized to enhance lactose hydrolysis by beta-D-galactosidase.

¹ Departamento de Tecnologia de Alimentos, Universidade Federal de Vicosa, 36570 Vicosa, MG, Brazil.