Cheese whey as potential medium fermentation to Saccharomyces fragilis IZ 275 yeast

Authors

  • Alessandra Bosso Universidade Pitágoras Unopar
  • Adriana Aparecida Bosso Tomal Universidade Estadual de Londrina
  • Lucas Caldeirão Unicamp
  • Josemeyre Bonifácio da Silva Universidade Pitágoras Unopar
  • Hélio Hiroshi Suguimoto Universidade Pitágoras Unopar

DOI:

https://doi.org/10.14808/sci.plena.2020.020204

Keywords:

carbon source, β-galactosidase, value added product

Abstract

Yeasts β-galactosidase is intracellular enzyme, show a high lactose hydrolyzing capacity and therefore can be used to reduce the level of lactose of milk and dairy products. However, the activity of β-galactosidase, or its production, is strongly influenced by carbon availability as source of energy.  The aim of this work was to compare different carbons source with the cheese whey, by-product of dairy industry and potential source to grow microorganism, and its interactions as fermentation mediums to production maximum of β-galactosidase by Saccharomyces fragilis IZ 275 yeast. The enzymatic activity in the cheese whey and others carbon sources were determined using the o-nitrophenyl-β-D-galactopyranoside substrate (ONPG). The cheese whey is the better medium fermentation, when compared with others carbon sources, to the production maximum of enzyme. Thus, considered as waste by industry, we prove that the cheese whey opens up another possibility of biotechnological use adding value to the byproduct and meeting the concept of bioeconomy or circular economy.

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Published

2020-03-18

How to Cite

Bosso, A., Bosso Tomal, A. A., Caldeirão, L., da Silva, J. B., & Suguimoto, H. H. (2020). Cheese whey as potential medium fermentation to Saccharomyces fragilis IZ 275 yeast. Scientia Plena, 16(2). https://doi.org/10.14808/sci.plena.2020.020204