Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication, high-pressure homogenization and bead milling

Bury, D.; Jelen, P.; Kaláb, Miloslav

doi:10.1016/s1466-8564(00)00039-4

Cited by 61 publications

(60 citation statements)

References 6 publications

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“…Two methods that are most commonly used for large scale cell disruption are high speed bead mill and high pressure homogenizer (Bury et al 2001). Most of the studies are focused mainly in the comparison of chemical and mechanical treatment (Geciova et al 2002;Bury et al 2001).…”

Section: Discussionmentioning

confidence: 99%

“…In a study by Kara (2004), lysozyme method, sonication method, and liquid nitrogen method were evaluated for protein release from the cells of Lactobacillus plantarum and sonication was found to be the most effective method whereas Bury et al (2001) found sonication as least effective method of cell disruption in coparison to high-pressure homogenization and bead milling. Among all the strains tested for β-galactosidase production ST61 was found to produce the highest amount of enzyme (78.85, 60, 39.44, 48.81 and 20.59 U mg −1 of protein in case of treatment with SDSchloroform, lysozyme, microfluidizer, glass beads and sonication respectively).…”

Section: Discussionmentioning

confidence: 99%

“…To this mixture, 5.0 g of glass beads (Sigma) were added and vortexed using 10 operating cycles (1 operating cycle =1 min operation +30 sec cooling on ice). At the end of 8 cycles, the solution was centrifuged at 10,000×g for 15 min at 4°C and the supernatant was collected Bury et al 2001).…”

Section: Disruption Of Microbial Biomassmentioning

confidence: 99%

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Production of β-galactosidase from streptococcus thermophilus for galactooligosaccharides synthesis

et al. 2014

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Efficiency of different methods for disruption of Streptococcus thermophilus cells, isolated from different dairy products, to release β-galactosidase and synthesis of GOS by extracted enzyme using whey supplemented with different concentrations of lactose as a substrate was studied. Unlike most other studies on GOS synthesis which used only one method of cell disruption and only few microbial strains, we compared five different cell disruption methods and used 30 strains of S. thermophilus in order to find out the most effective method and efficient strain for production of β-galactosidase. Appreciable amount of GOS (53.45 gL −1 ) was synthesized at a lactose concentration of 30 %, using enzyme (10 U mL −1 of reaction medium), extracted from S. thermophilus within a very short incubation time of 5 h at a temperature of 40°C and pH 6.8. S. thermophilus is heavily employed in the preparation of fermented dairy products but this study extends the use of this organism for the production of GOS, a potential prebiotic.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Production of β-galactosidase from streptococcus thermophilus for galactooligosaccharides synthesis

et al. 2014

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“…Initially the capital cost of the devices might be high but will eventually be economically feasible considering that the operational costs are low. Geciova et al (2002) also determined in a study that glass bead treatment was more effective than homogenization treatment in extracting galactosidase from Streptococcus thermophilus, whereas Bury et al (2001) determined that they were equally effective. In this context our results confirmed the findings of Geciova et al (2002).…”

Section: Comparison Of Cell Disruption Methodsmentioning

confidence: 99%

Production of Food Grade β-Galactosidase from Artisanal Yogurt Strains

2010

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Superior artisanal isolates of thermophilic lactic acid bacteria producing high lactic acid and b-galactosidase were isolated from traditional Turkish yogurt samples from the Toros mountain region from a highly bio-diverse environment. A full factorial statistical design, with the factors of types of strains and medium formulations under static and agitation conditions, were applied to investigate the effects on b-galactosidase and lactic acid production. Streptococcus thermophilus 95/2 and Lactobacillus delbrueckii subsp. thermophilus 77 exhibited remarkable potential as promising starter culture candidates valuable to various applications in the dairy industry. The efficiency of cell disruption methods was investigated on the extraction of intracellular b-galactosidase enzyme. Lysozyme enzyme treatment was determined as the most effective method, which resulted in approximately 1.5 and 10 times higher enzyme activity than glass bead and homogenization treatment, respectively.

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“…However, in order to achieve an acceptable of lactose hydrolysis rate and acid development, the bacterial cells must be disrupted in order to release and increase β-galactosidase enzyme (Bury et al, 2001;Shah and Jelen, 1991). However, the activity of β-galactosidase can be increased several times by isolation of cellular contents using cell disruption methods that included the mechanical such as bead mills, homogenizer and sonicator, or nonmechanical methods.…”

Section: Introductionmentioning

confidence: 99%

ENHANCEMENT OF Β-Galactosidase ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK

Ibrahim

2018

Emir J Food Agric

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It is known that, the main problem associated with the production of fermented camel milk is the lower growth rate of lactic acid bacteria which caused many quality problems in the final product. The aim of this research was to enhance of β-galactosidase enzymatic activity of Lactobacillus delbrueckii ssp. bulgaricus DSMZ 20081, Streptococcus thermophilus ATCC 19258 and Lactobacillus acidophilus DSMZ 20079 by cell-rupture method to release their intracellular β-galactosidase and used the ruptured cell cultures as the source of the β-galactosidase enzyme. The results show that the bacterial growth rate in fermented camel milk made by using mixed cells of L. delbrueckii ssp. bulgaricus, S. thermophilus and L. acidophilus was 2 h faster than whole cells of the same strains. Moreover, the significant (P<0.05) faster dropping in pH-value to about 4.6 was observed in fermented camel milk made by using mixed cells of S. thermophilus, L. acidophilus and L. delbrueckii ssp. bulgaricus it was 4.65±0.02, 4.64±0.01and 4.63±0.01 during 4 h of fermentation time, respectively. Furthermore, the highest significance (P<0.05) activity of β-galactosidase was obtained during 4 h of fermentation in all fermented camel milk made by using mixed cells of L. delbrueckii ssp. bulgaricus, L. acidophilus and S. thermophilus it was about 1.97±0.12, 1.77±0.06 and 1.70±0.01 IU/ml, respectively. On the other hand, more rapid and efficient utilization of lactose was observed in fermented camel milk made by using mixed cells of S. thermophilus, L. acidophilus and L. delbrueckii ssp. bulgaricus during the first 2 h of incubation time and the higher degree of lactose hydrolysis reached the maximum approximately 37.69, 38.39 and 40.56 % at the end of 10h of incubation time, respectively. The present results revealed that enhance of microbial growth rate in fermented camel milk can be simultaneously achieved by a suitable rupture-cell method.

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Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication, high-pressure homogenization and bead milling

Cited by 61 publications

References 6 publications

Production of β-galactosidase from streptococcus thermophilus for galactooligosaccharides synthesis

Production of β-galactosidase from streptococcus thermophilus for galactooligosaccharides synthesis

Production of Food Grade β-Galactosidase from Artisanal Yogurt Strains

ENHANCEMENT OF Β-Galactosidase ACTIVITY OF LACTIC ACID BACTERIA IN FERMENTED CAMEL MILK

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