Transgalactosylating β-galactosidase from probiotic Lactobacillus plantarum MCC2156: production and permeabilization for use as whole cell biocatalyst

Abstract

Key nutritional factors were optimized for the maximum production of transgalactosylating β-galactosidase from Lactobacillus plantarum MCC2156. Galactose, yeast extract, sodium acetate and manganese sulphate were the most important nutrients affecting β-galactosidase production. Maximum β-galactosidase production (3015 miller units) was obtained by culturing L. plantarum in the optimized fermentation medium containing (w/v) galactose (4 %), yeast extract (2 %), sodium acetate (3 %) and manganese sulphate (0.075 %) with an optimum medium pH of 7.0, after 14 h of incubation at 35°C. Further, permeabilization of L. plantarum cells using various chemical/ solvents for maximum β-galactosidase activity was performed for use as whole cell biocatalyst. Mixture of ethanol: n-butanol was found to effectively permeabilize the cells with maximum β-galactosidase activity under the following optimum conditions; 1: 1 mixture of ethanol (10 %, v/v): n-butanol (30 %, v/v) with a contact time of 10 min at 28±2°C.

Understanding the hindrance factor of bacterial proliferation and γ-aminobutyric acid-producing capability of nondairy strains of Lactiplantibacillus plantarum in milk fermentation

“…Glucose is the most prevalent monosaccharide used by lactic acid bacteria. In contrast, other studies confirm that L. plantarum , including the SKKL1 strain, effectively consumed lactose in modified MRS medium due to a gene encoding β-galactosidase 20 , 21 to produce a high amount of lactic acid 12 . There should be another limiting factor in milk fermentation that restricts sugar uptake by this bacterium.…”

A comparative study of extraction techniques for maximum recovery of β-galactosidase from the yogurt bacterium Lactobacillus delbrueckii ssp. bulgaricus

“…This result correlates with that from earlier studies that demonstrated the higher permeabilizing efficiency of mixed organic solvents in Lactobacillus spp. and yeast cells compared to individual solvents (Kumari et al, 2011;Gobinath and Prapulla, 2015). Similarly, Meira et al (2012) reported a β-gal activity of 47.7 MU for Lactobacillus casei and a maximum value of 2503 MU for Lactobacillus plantarum when cells were extracted using a mixture of toluene:acetone.…”

“…This result correlates with that from earlier studies that demonstrated the higher permeabilizing efficiency of mixed organic solvents in Lactobacillus spp. and yeast cells compared to individual solvents (Kumari et al ., 2011; Gobinath and Prapulla, 2015). Similarly, Meira et al .…”

Antioxidant effects of live and heat-killed probiotic Lactobacillus plantarum Ln1 isolated from kimchi

“…L. plantarum Ln1 showed a higher b-galactosidase production (3067.42 mU/ mL) than L. plantarum KCTC 3108 (2128.83 mU/mL) (Table 2). Previously, L. plantarum MCC2156 showed a maximum b-galactosidase production of 3105 mU/mL under optimized conditions (Gobinath and Prapulla 2015). In addition, L. plantarum Ln4 isolated from kimchi produced b-galactosidase at 3320.99 mU/mL (Son et al 2017).…”