Homodimeric β-Galactosidase from Lactobacillus delbrueckii subsp. <i>bulgaricus</i> DSM 20081: Expression in Lactobacillus plantarum and Biochemical Characterization

Nguyen, Tien‐Thanh; Nguyen, Hoang Anh; Arreola, Sheryl Lozel; Mlynek, Georg; Djinović-Carugo, Kristina; Mathiesen, Geir; Nguyen, Thu‐Ha; Haltrich, Dietmar

doi:10.1021/jf203909e

Cited by 71 publications

(108 citation statements)

References 41 publications

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“…[8,38] In some cases, the addition of metal ions have no effect on the activity of thermostable b-galactosidase. Such examples are the results obtained from Bacillus coagulans [39] and S.solfataricus.…”

Section: Cmentioning

confidence: 99%

Characterization of a thermostable recombinant β-galactosidase from a thermophilic anaerobic bacterial consortium YTY-70

Liu

Zhao

Deng

et al. 2015

Biotechnology & Biotechnological Equipment

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In the present study, a thermophilic anaerobic bacterial consortium YTY-70 that produced thermostable b-galactosidase was isolated from a hot spring in Yongtai (Fujian, China). Based on 16S rRNA sequences, we concluded that Caldicellulosiruptor was the predominant genus in the studied bacterial consortium. Subsequently, a thermostable b-galactosidase gene was cloned and expressed in Escherichia coli as a fusion protein with glutathione S-transferase. The recombinant enzyme exhibited a maximum activity at an optimum pH of 7.0 and an optimum temperature of 75 C. It had a high activity across a broad pH range (between pH 5.0 and pH 9.0) and high thermal stability at temperatures up to 90 C. The activity of the recombinant b-galactosidase was enhanced by TritonX-100, Tween-20 and 1 mmol/L 2-mercaptoethanol, while it was inhibited by ethylenediaminetetraacetic acid, sodium dodecyl sulphate, phenylmethylsulphonyl fluoride and 10 mmol/L 2-Me. The enzyme's catalytic function was enhanced by the following metal ions: Na C , K Fe 3C and Li C . The thermostable b-galactosidase might be a promising candidate for use in food industries, particularly for the dairy industry and biosynthesis of galacto-oligosaccharides, due to its high thermostability and broad pH range.

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Section: Cmentioning

confidence: 99%

Characterization of a thermostable recombinant β-galactosidase from a thermophilic anaerobic bacterial consortium YTY-70

Liu

Zhao

Deng

et al. 2015

Biotechnology & Biotechnological Equipment

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“…Although L. bulgaricus was able to breakdown peptides into free amino acids that can contribute to viscosity and sensory quality (McSweeney & Sousa, 2000), it relies on other starter cultures for its growth. L. bulgaricus requires galactose or glucose for its metabolism but it cannot breakdown the lactose in order to feed itself (Nguyen et al, 2012;Zourari, Accolas, & Desmazeaud, 1992). This is an example of why dairy yogurt requires an emulsifier in its formulation (O'Rell & Chandan, 2013;Smith, 2015).…”

Section: Model Systemmentioning

confidence: 99%

The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity

2017

IJFS

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Dairy yogurts are common food products consumed by people all over the world. Due to the simple process, many people have made their own natural yogurt at home. The fermentation due to the starter culture causes the textural properties of dairy yogurt. However, the literature is surprisingly scarce on the topic of starter culture interactions in the development of textural properties of dairy yogurt. This study investigated the interaction effect of three common starter cultures, Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophiles, on the viscosity of homemade yogurt. Using Design Expert software, a 10-run mixture model experiment was designed to examine the textural properties developed by single or multiple inoculation of these starter cultures. All yogurt formulations reached the isoelectric point of milk and had pHs in the range 3.97 to 4.32. Yogurt formulations with L. acidophilus and S. thermophilus resulted in viscosities which were similar to commercial yogurt viscosity (1.77 Pa·s), while L. bulgaricus resulted in yogurt with a lower viscosity. Based on the mixture model, L. acidophilus had most influence on the yogurt viscosity, followed by S. thermophilus and L. bulgaricus. In conclusion, L. acidophilus can be used as a single starter culture or combined with other starter cultures to develop high viscosity homemade yogurt. A Combination of S. thermophilus and L. acidphilus can also be used to develop high viscosity yogurts. However, L. bulgaricus should not be inoculated alone or become a dominant ratio in multiple starter culture inoculation as it will decrease the overall homemade yogurt viscosity.

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“…bulgaricus was produced and purified according to the method of Nguyen et al [21]. Synthesis of GOS was performed in a discontinuous process at 50 °C for 5 h using 1.5 lactase U of β-galactosidase per mL of reaction mixture containing 600 mM initial lactose concentration (216 g/L) in 50 mM sodium phosphate buffer (pH4.5) and 10 mM MgCl 2 .…”

Section: Gos Synthesis -Feed Preparationmentioning

confidence: 99%

“…The average pore radius at 18 °C was estimated to be 0.74 nm. Hence, the following relationship between pore radius and temperature for the present membrane can be given as: (21) where r p is the pore radius (nm) and T the temperature (°C).…”

Section: Some Qualitative Theoretical Considerationsmentioning

confidence: 99%

Fractionation of a galacto-oligosaccharides solution at low and high temperature using nanofiltration

Pruksasri

Nguyễn

Haltrich

et al. 2015

Separation and Purification Technology

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Like in many applications, solutions of high sugar content can cause serious problems due to microorganism contaminations. Hence, the main aim of this work was to study a nanofiltration process for GOS purification at 5 °C and 60 °C that may circumvent or reduce potential microbial growth. Process performances and rejection behaviors of monosaccharide as well as individual GOS components were compared. Operating at 5 °C is more advantageous especially with respect to the oligosaccharide (OS) recovery yield. Using a NF membrane (NP030) at 45 bar, a product purity of 85% (based on monosaccharide content) and an OS recovery yield of 82% could be achieved. However, a low average permeate flux of 3 L/m 2 h had to be accepted. A diafiltration step improved product purity to 90% with 30% losses of OS. A qualitative theoretical discussion shows that a possible change of the pore radius distribution depending on temperature could play a role in solute rejection as well as selectivity.

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Homodimeric β-Galactosidase from Lactobacillus delbrueckii subsp. bulgaricus DSM 20081: Expression in Lactobacillus plantarum and Biochemical Characterization

Cited by 71 publications

References 41 publications

Characterization of a thermostable recombinant β-galactosidase from a thermophilic anaerobic bacterial consortium YTY-70

Characterization of a thermostable recombinant β-galactosidase from a thermophilic anaerobic bacterial consortium YTY-70

The interaction effect of mixing starter cultures on homemade natural yogurt’s pH and viscosity

Fractionation of a galacto-oligosaccharides solution at low and high temperature using nanofiltration

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