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Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey

Author

Listed:
  • D. Bury

    (2 University of Alberta, Edmonton, Canada; Institute of Chemical Technology - Department of Dairy and Fat Technology, Prague, Czech Republic)

  • J. Geciova

    (2 University of Alberta, Edmonton, Canada; Institute of Chemical Technology - Department of Dairy and Fat Technology, Prague, Czech Republic)

  • P. Jelen

    (2 University of Alberta, Edmonton, Canada; Institute of Chemical Technology - Department of Dairy and Fat Technology, Prague, Czech Republic)

Abstract

Lactobacillus delbrueckii subsp. bulgaricus 11842 (LB 11842) was grown in reconstituted sweet whey supplemented with 0 to 1% yeast extract. The β-galactosidase activity was determined from the hydrolysis of o-nitrophenyl- β-D-galactopyranoside (ONPG) by sonicated cultures. Shake flask cultures containing 0.2-0.8% yeast extract gave 2.5 times higher β-galactosidase activity than LB 11842 grown in sole (intact) whey. When supplementation with 1% yeast extract resulted even in a threefold increase of β-galactosidase activity. The rate of acid production increased with the addition of yeast extract, while the increase in the total cell count with increasing amount of yeast extract was slight. A maximum β-galactosidase activity of 1.08 ± 0.15 µmol ONP released per min per ml of culture was obtained using a whey based growth medium supplemented with 1% yeast extract.

Suggested Citation

  • D. Bury & J. Geciova & P. Jelen, 2001. "Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(5), pages 166-170.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:5:id:6602-cjfs
    DOI: 10.17221/6602-CJFS
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