Lactase production by Saccharomyces fragilis IZ 275 using different carbon sources

Alessandra Bosso,Hélio Hiroshi Suguimoto,Adriana Aparecida Bosso Tomal,Raul Jorge Hérmaz Castro-Gomez,Josemeyre Bonifácio Da Silva,Lucas Caldeirão Miranda

doi:10.4136/ambi-agua.2474

Abstract

This study sought to create a better fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275 using different carbon sources, including reconstituted powdered cheese whey. A factorial design 24 was applied to evaluate the significant effects of variables which compose the fermentation medium. Then, a steepest descent-ascent design was applied to obtain the maximum activity. A Rotational Central Composite Design (RCCD) 24 was made to optimize the fermentation medium. We verified that the cheese whey, a by-product of the dairy industry, can be employed as an excellent fermentation medium by yeast, within the bioeconomy concept and used by the dairy industry as product with additional value. The employed methodology is an efficient tool in the optimization process for β-galactosidase production. In the optimized fermentation medium, the maximum production of β-galactosidase (54.68 U/mL) by S. fragilis IZ 275 is obtained with 14 g/L sucrose, 17.7 g/L reconstituted powdered cheese whey, 5.14 g/L yeast extract and 8.85 g/L peptone.

Highlights

O presente trabalho teve como objetivo estudar a melhor composição do meio de fermentação para máxima produção de lactase por Saccharomyces fragilis IZ 275 usando diferentes fontes de carbono incluindo o soro de queijo em pó reconstituído
One alternative to help remediate these problems would be the application of cheese whey as the fermentation medium for lactase production by microorganisms within the concept of circular economy or bioeconomy (Ranta et al, 2018; López-Gómez et al, 2019). This will promote the integration of economic activities and environmental wellbeing in a sustainable way. Considering these aspects, we studied the creation of a better composition of fermentation medium to maximize lactase production by Saccharomyces fragilis IZ 275 using different carbon sources, including reconstituted powdered cheese whey
Factorial design 24 to investigate the composition of fermentation medium The first experiment was performed using a factorial design of 24 for evaluating the effects of significant variables which compose the fermentation medium of Saccharomyces fragillis IZ 275 during β-galactosidase production

Summary

Introduction

O presente trabalho teve como objetivo estudar a melhor composição do meio de fermentação para máxima produção de lactase por Saccharomyces fragilis IZ 275 usando diferentes fontes de carbono incluindo o soro de queijo em pó reconstituído. Foi observado que o soro de queijo, um subproduto da indústria de lacticínios, e altamente poluidor para o meio ambiente, pode ser empregado como excelente meio de fermentação por leveduras, dentro do conceito de bioeconomia com valor agregado. No meio de fermentação otimizado, a máxima produção de β-galactosidase (54,68 U/mL) por S. fragilis IZ 275 é obtida com 14 g/L sacarose, 17,7 g/L soro de queijo em pó reconstituído, 5,14 g/L extrato de levedura e 8,85 g/L peptona. Several factors influence the production of lactase, such as temperature, pH, incubation time and fermentation medium. The best composition of fermentation medium for maximizing the lactase production by yeast has not been yet developed

Methods

Results

Conclusion