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

Ibrahim, Abeer

doi:10.9755/ejfa.2018.v30.i4.1660

Cited by 8 publications

(5 citation statements)

References 38 publications

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“…Bulgaricus, have relatively high specific ⊎-galactosidase activity. 15 The identity of this strain was determined using the NCBI BLAST program, with more than 99% similarity with reference strains. The isolated strain was identified as St. thermophilus, with a 99.65% similarity to St. thermophilus IMAU98219 (accession no.…”

Section: Resultsmentioning

confidence: 99%

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Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity

Zhou

Liu

et al. 2023

J Sci Food Agric

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BACKGROUNDLactose maldigestion or intolerance affects a large number of individuals worldwide. If lactose is hydrolyzed by the β‐galactosidase enzyme during the fermentation process, lactose‐intolerant individuals can consume milk products without experiencing diarrhea, flatulence, or other symptoms.RESULTS AND CONCLUSIONWe isolated and characterized Streptococcus thermophilus, which exhibits high β‐galactosidase activity. This was then used as a starter culture with Lactobacillus delbrueckii subsp. bulgaricus in yogurt to determine the effects of different starter ratios and fermentation temperatures on its organoleptic and physical properties. The β‐galactosidase activity of the isolated strain was 2.60 units mg−1. The optimal temperature was 42 °C for St. thermophilus to acidify yogurt faster than at other temperatures and it was effective in hydrolyzing the lactose in the media and yogurt. The lactic acid bacteria (LAB) population in 37 °C fermented yogurt was higher than in the other samples, but the starters St. thermophilus and Lb. bulgaricus with a ratio of 2:1 used lactose more effectively than other sample ratios. The lactose content decreased significantly at 37 °C, where it was ~50% hydrolyzed. The acceptability of the sensory properties of yogurt was unaffected by relative lower fermentation temperatures (30 and 37 °C), despite using different ratios of St. thermophilus and Lb. bulgaricus as starter cultures. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

“…delbrueckii ssp. Bulgaricus , have relatively high specific β ‐galactosidase activity 15 . The identity of this strain was determined using the NCBI BLAST program, with more than 99% similarity with reference strains.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity

Zhou

Liu

et al. 2023

J Sci Food Agric

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“…The β-Galactosidase activity in fermented skimmed milk was performed as described by [ 23 ]. In brief, fermented milk was diluted with 50 mM phosphate buffer (1:10; w / v ), then 200 µL lysozyme with a concentration of 50 mg/mL (Sigma-Aldrich; St. Louis, MO, USA) were added and mixed.…”

Section: Methodsmentioning

confidence: 99%

The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk

Mohamed

Elshaghabee

Alharbi

et al. 2020

Biology

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Probiotic lactic acid bacteria are crucial producers of fermented dairy products that are popular functional foods in many countries. The health benefits of probiotic bacteria are mainly attributed to their effective bioactive metabolites. The quality of fermented milk is mainly dependent on the bacterial strain used in the fermentation process. In this study, an innovative technique is used in order to enhance the activities of the probiotic bacteria, quality of fermented milk, and consequently the whole fermentation process. Red laser dosages, at the wavelength of 632.7 nm, were applied to the type strain Lacticaseibacillus casei NRRL-B-1922 before the fermentation of skim milk. The results revealed that the scavenging of 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical and total antioxidant capacity were significantly increased from 21% in untreated control to 56% after bacterial laser irradiation of 12 J/cm2 dosage for 40 min. The antioxidant activity was found to be increased as the red laser dosage increased in a dose-response relationship. Additionally, the lactose fermentation in skim milk medium of 43.22 mg/mL initial concentration into organic acids was enhanced after L. casei irradiation and recorded 23.15 mg/mL compared to control group 28.35 mg/mL without bacterial pre-treatment. These results are correlated with increase of the β-Galactosidase activity, where the L. casei that has been exposed to 40 min of red laser exhibited the higher activity of a 0.37 unit/mL relative to the control 0.25 unit/mL. The assessment of this fermented milk after L. casei laser exposure for 10, 20, and 40 min indicates multiple biological effects, including assimilation of cholesterol as well as proteolytic and antibacterial activity. Our data on the exposure of L. casei to laser beam suggest promising application of red laser in the fermentation process of skim milk.

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“…2007). Perbedaan kemampuan bakteri asam laktat dalam menggunakan gula-gula yang ada dalam sari kacang-kacangan tergantung dari aktivitas enzim yang dimilikinya, seperti b-galaktosidase dan a-galaktosidase yang masing masing mendegradasi laktosa dan oligosakarida (Baú dkk., 2015;Ibrahim, 2018). Hasil penelitian Wang dkk.…”

Section: Pertumbuhan L Plantarum Wgk4 Dan L Paracasei Wgk5 Pada Sari ...unclassified

Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim

et al. 2023

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Koro pedang putih merupakan salah satu jenis kacang-kacangan yang kurang dimanfaatkan secara maksimal. Salah satu usaha yang dilakukan adalah fermentasi sari koro pedang putih oleh bakteri asam laktat. Namun jenis karbohidrat pada sari koro pedang putih berbeda dengan pada susu sapi, yang dapat mempengaruhi pertumbuhan bakteri asam laktat dan aktivitasnya. Oleh karenanya perlu dipelajari kemampuan kultur starter bakteri asam laktat untuk tumbuh dan menghasilkan asam pada sari koro pedang putih dan pengaruhnya bila ditambahkan sukrosa dan skim sebagai sumber karbon. Dua kultur bakteri asam laktat yang diisolasi dari air rendaman koro kratok yaitu Lactobacillus plantarum WGK4 dan Lactobacillus paracasei WGK5 masing-masing diinokulasikan ke dalam sari koro pedang putih. Isolat tersebut juga diinokulasikan ke dalam sari koro pedang putih yang ditambah dengan sukrosa (2-10%), susu skim (2-10%) serta kombinasi sukrosa dan susu skim yang diinkubasi pada suhu 37 °C selama 24 jam. Pada awal dan akhir fermentasi diukur jumlah sel, asam tertitrasi dan pH. Hasil penelitian menunjukkan bahwa kedua isolat tersebut dapat tumbuh baik pada sari koro pedang putih, dan menghasilkan asam. Penambahan 2% sukrosa ataupun 2% susu skim meningkatkan secara nyata produksi asamnya. Penambahan sukrosa menyebabkan pH sari koro pedang fermentasi turun sampai 3,7-4,0, sedang pada penambahan susu skim pHnya hanya turun sampai 4,2-4,8. Fermentasi sari koro pedang putih dengan kombinasi penambahan 4% susu skim dan 8% sukrosa menghasikan jumlah sel, pH dan kadar asam tertitrasinya sebesar 9,10 log CFU/mL, 4,14-4,30 dan 1,19-1,26. Setelah penyimpanan 14 hari pada suhu 4 °C, jumlah sel relatif tetap, namun terjadi sedikit penurunan pH.

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

Cited by 8 publications

References 38 publications

Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity

Physicochemical, microbiological, and sensory properties of low‐lactose yogurt using Streptococcus thermophilus with high β‐galactosidase activity

The Prospective Beneficial Effects of Red Laser Exposure on Lactocaseibacillus casei Fermentation of Skim Milk

Fermentasi Sari Koro Pedang Putih (Canavalia ensiformis (L.) DC.) dengan Penambahan Sukrosa dan Susu Skim

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