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A comparative study of extraction techniques for maximum recovery of β-galactosidase from the yogurt bacterium Lactobacillus delbrueckii ssp. bulgaricus

Published online by Cambridge University Press:  03 February 2020

Rabin Gyawali ,
Ayowole Oyeniran ,
Tahl Zimmerman ,
Sulaiman O. Aljaloud ,
Albert Krastanov  and
Salam A. Ibrahim
Rabin Gyawali*
Affiliation:
Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
Ayowole Oyeniran
Affiliation:
Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
Tahl Zimmerman
Affiliation:
Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
Sulaiman O. Aljaloud
Affiliation:
College of Sport Sciences and Physical Activity, King Saud University, P.O. Box 1949, Riyadh11362, Saudi Arabia
Albert Krastanov
Affiliation:
Department of Biotechnology, University of Food Technologies, Plovdiv, Bulgaria
Salam A. Ibrahim
Affiliation:
Food Microbiology and Biotechnology Laboratory, Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
*
Author for correspondence: Rabin Gyawali, Email: rgyawali@gmail.com
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Abstract

The study reported in this research communication evaluates the chemical (solvents) and mechanical (sonication, bead-beater) extraction methods to determine the maximum recovery of β-galactosidase from L. bulgaricus spp. Among all extraction techniques, sonication-assisted extraction yielded the highest amounts of enzyme activity (between 1892–2156 Miller Units) in cell-free extract (supernatant). Interestingly, solvent extracted enzyme activities were found to be very low (between 83–153 Miller Units) in supernatant. SDS-polyacrylamide gel electrophoresis and the total protein determination showed that mechanical methods can completely lyse the cells. Our results thus demonstrated that the mechanical extraction method of sonication is the best one for recovering the maximum amount of lactase from L. bulgaricus strains.

Keywords

Cell lysisenzyme extractionL. bulgaricuslactaseβ-galactosidase
Type
Research Article
Information
Journal of Dairy Research , Volume 87 , Issue 1 , February 2020 , pp. 123 - 126
Copyright
Copyright © Hannah Dairy Research Foundation 2020

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