Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2802
Title: Production of food grade ß-galactosidase from artisanal yogurt strains
Authors: Tarı, Canan
Üstok, Fatma Işık
Harsa, Şebnem
Keywords: Enzyme activity
β-Galactosidase
Cell disruption
Lactobacillus delbrueckii ssp bulgaricus
Streptococcus thermophilus
Issue Date: Jan-2010
Publisher: Taylor and Francis Ltd.
Source: Tarı, C., Üstok, F. I., and Harsa, Ş. (2010). Production of food grade β-galactosidase from artisanal yogurt strains. Food Biotechnology, 24(1), 78-94. doi:10.1080/08905430903562807
Abstract: Superior artisanal isolates of thermophilic lactic acid bacteria producing high lactic acid and β-galactosidase were isolated from traditional Turkish yogurt samples from the Toros mountain region from a highly bio-diverse environment. A full factorial statistical design, with the factors of types of strains and medium formulations under static and agitation conditions, were applied to investigate the effects on β-galactosidase and lactic acid production. Streptococcus thermophilus 95/2 and Lactobacillus delbrueckii subsp. thermophilus 77 exhibited remarkable potential as promising starter culture candidates valuable to various applications in the dairy industry. The efficiency of cell disruption methods was investigated on the extraction of intracellular β-galactosidase enzyme. Lysozyme enzyme treatment was determined as the most effective method, which resulted in approximately 1.5 and 10 times higher enzyme activity than glass bead and homogenization treatment, respectively. © Taylor & Francis Group, LLC.
URI: http://doi.org/10.1080/08905430903562807
http://hdl.handle.net/11147/2802
ISSN: 0890-5436
0890-5436
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
Sürdürülebilir Yeşil Kampüs Koleksiyonu / Sustainable Green Campus Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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