Use of agroindustrial residues in biotechnological process by beta-galactosidase production from Kluyveromyces marxianus CCT 7082 - doi: 10.4025/actascitechnol.v33i2.9919

• Autor(a) principal: Manera, Ana Paula
• Data de Publicação: 2011
• Outros Autores: Ores, Joana da Costa, Ribeiro, Vanessa Amaral, Rodrigues, Maria Isabel, Kalil, Susana Juliano, Maugeri Filho, Francisco
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Acta scientiarum. Technology (Online)
• Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/9919
• topic: experimental design; cheese whey; corn steep liquor; Prodex-lac; delineamento experimental; soro de queijo; água de maceração de milho; Prodex-lac; Engenharia de Alimentos

The objective of this work was to evaluate the composition of the culture medium for the production of the enzyme β-galactosidase from Kluyveromyces marxianus CCT 7082 using an experimental design. Enzyme production was carried out in a medium consisting of cheese whey, corn steep liquor (CSL) and Prodex-lac® yeast hydrolyzate. A factorial fractional design (25-1) was performed to determine the significant variables in the production of the enzyme. Different concentrations of lactose present in whey (10-70 g L-1), CSL (10-100 g L-1), Prodex-lac (40-20 g L-1), (NH4)2SO4 (0-10 g L-1) and pH (5-7) were tested. Lactose concentration, CSL and pH were the variables that showed a statistically significant effect on enzyme activity within the ranges studied, and these variables were used in a central composite rotatable design to optimize production of the enzyme. The ranges used were: lactose concentration 40-100 g L-1, CSL 10-120 g L-1, and pH 3.5-6.5. The conditions that resulted in higher enzyme activity (1400 U g -1) were 70 g L-1 lactose, 65 g L-1 CSL, 4 g L-1 Prodex-lac and pH 5, yielding 61 U L-1 h-1.