Development of lactose hydrolyzed milk using micro fluidization assisted crudeβ-galactosidase enzyme of Lactobacillus acidophilus

Abstract

The objectives of this study were to screen maximumβ-galactosidase enzyme producing Lactobacillus strain out of seven commercial lactobacilli and development of lactose hydrolyzed milk using micro fluidization assisted crude β-galactosidase enzyme from selected maximum β-galactosidaseenzyme producing Lactobacillus strain. From all the screening methods L. acidophilus ATCC 4356 culture was found to possess the maximum β-galactosidase enzyme, so this culture was selected for further studies. Crude β-galactosidase enzyme extract (CEE)was obtained from L. acidophilus ATCC 4356 using microfluidization as cell disruption method. A total of 37.41 (μmol/ mL/min) enzyme activity was obtained from crude extract. Lactose hydrolysis in milk was done using different concentrations (0.5,1 and 1.5%) CEE of L. acidophilus ATCC 4356. CEE@1.5%showed highest 39.96% hydrolysis of lactose when compared with other CEE added milk after 8 h. There was significant difference found when sensory scores were recorded for lactose hydrolyzed milk obtained by using crude enzyme extracts concentrations @1.5% CEE of L. acidophilus ATCC 4356 and1% commercial enzyme. Lactose hydrolyzed milk was successfully developed using crude enzyme extract and being an economical, innovative and therapeutic product, large scale production of the product can be taken up by large players of the field in future.