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Retention of β‐galactosidase activity in crude cellular extracts from Lactobacillus delbrueckii ssp. bulgaricus 11842 upon drying
Author(s) -
Vasiljevic T,
Jelen P
Publication year - 2003
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1046/j.1471-0307.2003.00090.x
Subject(s) - skimmed milk , lactose , food science , lactobacillus , casein , chemistry , whey protein , lactobacillus delbrueckii subsp. bulgaricus , whole milk , total dissolved solids , raw milk , spray drying , chromatography , lactobacillaceae , fermentation , environmental engineering , engineering
Crude cellular extracts (CCEs) containing active β‐galactosidase fromLactobacillus delbrueckiissp.bulgaricus11842 were spray‐dried at three different outlet air temperatures (45, 55 or 65°C) or freeze‐dried, with or without whey proteins, casein, whey or skim milk as drying adjuncts. The use of whey or skim milk resulted in significantly (P < 0.05) higher β‐galactosidase activity retention in comparison to all other CCEs. This effect was not related to the initial total solids (TS) content (4–10%) of the feedstock solutions, but was presumably caused by the presence of lactose in the whey or skim milk CCE preparations.