Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources

• Published in: Revista ambiente & água Vol. 15; no. 3; pp. 1 - 13
• Main Authors: Bosso, Alessandra, Tomai, Adriana Aparecida Bosso, Miranda, Lucas Caldeirão, da Silva, Josemeyre Bonifácio, Suguimoto, Hélio Hiroshi, Castro-Gomez, Raul Jorge Hérmaz
• Format: Journal Article
• Language: English
• Published: Taubaté Instituto de Pesquisas Ambientais em Bacias Hidrográficas 01.09.2020
• Subjects: Ascent; Carbon; Carbon sources; Cheese; Dairy industry; Dairy products; Design; Design optimization; Environmental impact; Enzymes; Factorial design; Fermentation; Galactosidase; Lactase; Lactose; Milk; Peptones; Saccharomyces fragilis; Sucrose; Sugar; Variance analysis; Whey; Yeast; Yeasts; β-Galactosidase
• ISSN: 1980-993X
• DOI: 10.4136/1980-993X

This study sought to create a better fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275 using different carbon sources, including reconstituted powdered cheese whey. A factorial design 24 was applied to evaluate the significant effects of variables which compose the fermentation medium. Then, a steepest descent-ascent design was applied to obtain the maximum activity. A Rotational Central Composite Design (RCCD) 24 was made to optimize the fermentation medium. We verified that the cheese whey, a by-product of the dairy industry, can be employed as an excellent fermentation medium by yeast, within the bioeconomy concept and used by the dairy industry as product with additional value. The employed methodology is an efficient tool in the optimization process for β-galactosidase production. In the optimized fermentation medium, the maximum production of β-galactosidase (54.68 U/mL) by S. fragilis IZ 275 is obtained with 14 g/L sucrose, 17.7 g/L reconstituted powdered cheese whey, 5.14 g/L yeast extract and 8.85 g/L peptone.