industrial-biotechnology-2018-accepted-abstracts

Page 29

allied

academies

August 16-17, 2018 | Copenhagen, Denmark

Industrial Biotechnology and Bioprocessing

International Conference on

Journal of Archives of Industrial Biotechnology | Volume 2

Isolation and characterization of cold lactose hydrolyzing enzyme from Psychrophilic bacteria

Mulugeta Hailu

Mekelle University, Ethiopia

sychrophilic (cold loving) microorganisms are essential

microbes for any biotechnological practices. Enzymes

produced from those psychrophilic microorganisms are

important in food-industry. Nowadays, lactose intolerance

is becoming a serious issue around the globe and it is highly

required to produce low lactose or lactose free dairy products,

in addition to, till now, some psychrophilic bacteria producing

beta-galactosidase have been reported, but none of them

have been yet used practically in the food industry, meaning

that more study is required to find better microbial source.

One particularly interesting enzyme to solve such issue is

beta-galactosidase which is cold lactose hydrolyzing enzyme,

besides, this enzyme is potentially useful for fast lactose

digestion below 20ºC, to produce lactose-free milk. Therefore,

the aim of this study will be to isolate, identify and characterize

beta-galactosidase enzyme from psychrophilic bacterium.

Soil samples will be collected from cold areas. To cultivate

the psychrophilic bacteria, soil samples will be added to Brain

heart infusion (BHI; Difco Laboratories, Detroit, Mich) broth

containing 1% (w/v) lactose, and will be incubated at low

temperature (4°C) aerobically by shaking. Beta-galactosidase

producer bacteria will be isolated by serial dilution and spread

plating techniques. The bacterial isolates will be characterized

biochemically by indole test, methyl red test, Simmons citrate

test, catalase test, oxidase test, urease test, nitrate reduction

test, starch hydrolysis test. Lactose hydrolyzing enzyme activity

will be screened and determined by measuring the rate of

hydrolysis lactose as substrate. The effect of temperature on the

activity of cell free extracts for lactose hydrolysiswill be analyzed

by measuring the enzyme activity at various temperatures.