Food Science and Biotechnology

, Volume 22, Issue 1, pp 63–70 | Cite as

Some characteristics and isolation of novel thermostable β-galactosidase from Thermus oshimai DSM 12092

  • Yüksel GezginEmail author
  • Bahattin Tanyolac
  • Rengin Eltem
Research Article


The β-galactosidases belong to the class of hydrolytic enzymes and have been used as lactose hyrolysis. The enzyme is used in reducing lactose milk production, an outstanding industrial product used by a large lactoseintolerant population. This is the first detailed report of some characteristics of β-galactosidase and the gene encoding β-galactosidase in Thermus oshimai DSM 12092. The growth rate (μ, 1/h), and the doubling time (tD, h) for T. oshimai grown both in shaking flasks and in a bioreactor were determined. The optimal temperature and pH for β-galactosidase were determined as 75°C and 7.4, respectively. This enzyme was thermostable and was retained by more than 70% at 90°C for 3 h. The β-galactosidase from T. oshimai DSM 12092 was more stable in basic pH and Zn2+ was the most effective divalent cation. Also, 2 steps of purification consisting of ammonium sulfate precipitation and gel filtration were employed and purified 32-fold.


β-galactosidase T. oshimai DSM 12092 thermostability galactooligosaccarides synthesis 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2013

Authors and Affiliations

  • Yüksel Gezgin
    • 1
    Email author
  • Bahattin Tanyolac
    • 1
  • Rengin Eltem
    • 1
  1. 1.Department of Bioengineering, Faculty of EngineeringEge UniversityIzmir-BornovaTurkey

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