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Enhanced β‐galactosidase production by supplementing whey with cauliflower waste
Author(s) -
Oberoi Harinder Singh,
Bansal Sunil,
Dhillon Gurpreet Singh
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01738.x
Subject(s) - kluyveromyces marxianus , lactose , food science , chemistry , enzyme assay , effluent , enzyme , biochemistry , waste management , yeast , saccharomyces cerevisiae , engineering
Summary Among the five Kluyveromyces marxianus strains tested for β‐galactosidase production, K. marxianus NCIM 3465 showed maximum enzyme activity of 1.62 IU mg −1 dry weight. Different levels (5–25%, w/v) of dried cauliflower waste were incorporated into whey to evaluate the effect of its supplementation on enzyme production. Although a marginal increase in enzyme production was seen by incorporating 5% and 10% cauliflower waste in whey, nearly 15% increase in β‐galactosidase production was observed when cauliflower waste level was increased to 20% compared with whey alone. Supplementing whey with 20% cauliflower waste also decreased the production time. Lactose concentration in whey, mainly responsible for increasing the biological oxygen demand load of the effluent water, decreased from 4.2% to nearly 0% at 24 h. Thus, this study demonstrated that both these by‐products/residues could be effectively used for β‐galactosidase production at commercial scale.