Cheese whey as potential medium fermentation to Saccharomyces fragilis IZ 275 yeast

Alessandra Bosso,Lucas Caldeirão,Hélio Hiroshi Suguimoto,Josemeyre Bonifácio Da Silva,Adriana Aparecida Bosso Tomal

doi:10.14808/sci.plena.2020.020204

Abstract

Yeasts β-galactosidase is intracellular enzyme, show a high lactose hydrolyzing capacity and therefore can be used to reduce the level of lactose of milk and dairy products. However, the activity of β-galactosidase, or its production, is strongly influenced by carbon availability as source of energy. The aim of this work was to compare different carbons source with the cheese whey, by-product of dairy industry and potential source to grow microorganism, and its interactions as fermentation mediums to production maximum of β-galactosidase by Saccharomyces fragilis IZ 275 yeast. The enzymatic activity in the cheese whey and others carbon sources were determined using the o-nitrophenyl-β-D-galactopyranoside substrate (ONPG). The cheese whey is the better medium fermentation, when compared with others carbon sources, to the production maximum of enzyme. Thus, considered as waste by industry, we prove that the cheese whey opens up another possibility of biotechnological use adding value to the byproduct and meeting the concept of bioeconomy or circular economy.

Highlights

Worldwide cheese whey production by dairy industry is estimated at 190 x 106 ton/year [1] being resulted of production of cheese or to remove casein from milk [2] and which cause serious economical and environment problems [3]
For evaluate the maximum production lactase activity by S. fragilis IZ 275 yeast, we proposed fifteen different fermentation medium containing sucrose [16.5 g L-1]; powdered cheese whey [17.7 g L-1] (Cativa, Londrina –PR); glucose [10 g L-1]; lactose [10 g L-1]; peptone [8.85 g L-1]; yeast extract [5.14 g L-1]; MgSO4 [7 g L-1] and K2HPO4 [5 g L-1]
The results suggested that sucrose, lactose and glucose as only carbohydrate source were not efficient to high produce β-galactosidase enzyme by Saccharomyces fragilis IZ 275 yeast when compared with the assay 13 which contain only cheese whey as carbon source in fermentation medium

Summary

Introduction

Worldwide cheese whey production by dairy industry is estimated at 190 x 106 ton/year [1] being resulted of production of cheese or to remove casein from milk [2] and which cause serious economical and environment problems [3]. The lactose disaccharide is the most important component present in the milk and fermented products become a serious problem to people with intolerance lactose [5]. Β-galactosidase enzyme (EC 3.2.1.23; β-D-galactoside galactohydrolase) or commonly known as lactase is an enzyme, responsible to the hydrolysis of β-1,4-D-galactosidic bonds breaking the lactose, into monosaccharide’s, glucose and galactose [6]. Several factors can influence the production of lactase such as temperature, pH, incubation time and medium fermentation. In the medium fermentation is mandatory containing a carbon source to lactase production [9, 10]

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Methods

Results