Abstract
Soy whey based growth medium for yeast enabled the native isolate of Saccharomyces cerevisiae MTCC 5421 to produce 198 U/ml of phytase activity against that of 135 U/ml in potato dextrose broth. In the same medium for lactic acid bacteria, the isolate of Lactobacillus plantarum MTCC 5422 was able to elaborate α-D-galactosidase activity of 10.6 U/ml in comparison to 6 U/ml in Lactobacillus MRS broth. Using this formulated medium, a central composite experimental design based on 5 variables of 3 factors namely incubation temperature, pH level and incubation period showed that S. cerevisiae could produce 200 U/ml of phytase in 36 h at 30 °C and pH 3.5. Similarly, L. plantarum in 33 h at 37 °C and pH 6.6 exhibited 14.2 U/ml of α-D-galactosidase activity, whereas the antibacterial activity of 14.4 AU/ml against Bacillus cereus was evident in 42 h at 42 °C and pH 6.0. The phytase and antibacterial activity units visualized in response surface plots were more or less close to those obtained with the experimental design treatments.
Similar content being viewed by others
References
Asa L, Torkel W (2006) Lactic acid bacteria as probiotics. Curr Issues Intest Microbiol 7:73–89
Chadha BS, Harmeet G, Mandeep M, Saini HS, Singh N (2004) Phytase production by the thermophilic fungus Rhizomucor pusillus. World J Microbiol Biotechnol 20:105–109
Chakraborty SK, Kumbhar BK, Chakraborty S, Yadav P (2011) Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology. J Food Sci Technol 48:167–174
Church FC, Meyers SP, Srinivasan VR (1980) Isolation and characterization of alpha-galactosidase from Pichia guilliermondii. In: Underkofler LA, Wulf ML (eds) Developments in industrial microbiology. SIM, Arlington, pp 339–348
De Fatima Viana S, Guimaraes VM, Jose IC, Oliveira MG De Almeida e, Costa NMB, De Barros EG, Moreira MA, De Rezende ST (2005) Hydrolysis of oligosaccharides in soy bean flour by soy bean α-galactosidase. Food Chem 93:665–670
Fung WY, Woo YP, Liong MT (2008) Optimization of growth of Lactobacillus acidophilus FTCC 0291 and evaluation of growth characteristics in soy whey medium: A response surface methodology approach. J Agric Food Chem 56:7910–7918
Heinonen JK, Lahti RJ (1981) A new and convenient colorimetric determination of inorganic orthophosphate and its application to the assay of inorganic pyrophosphatase. Anal Biochem 113:313–317
Jain SK, Verma RC, Murdia LK, Jain HK, Sharma GP (2011) Optimization of process parameters for osmotic dehydration of papaya cubes. J Food Sci Technol 48:211–217
Kaplan H, Hutkins RW (2000) Fermentation of fructooligosaccharides by lactic acid bacteria and bifidobacteria. Appl Environ Microbiol 66:2682–2684
Kaur P, Satynarayana T (2005) Production of cell-bound phytase by Pichia anomola in an economical cane molasses medium: Optimization using statistical tools. Process Biochem 40:3095–3102
LeBlanc JG, Garro MS, Savoy De Giori G (2004) Effect of pH on Lactobacillus fermentum growth, raffinose removal, α-galactosidase activity and fermentation products. Appl Microbiol Biotechnol 65:119–123
Li X, Chi Z, Liu Z, Yan K, Li H (2008) Phytase production by a marine yeast Kodamea ohmeri BG3. Appl Biochem Biotechnol 149:183–193
Modha H, Pal D (2011) Optimization of rabadi-like fermented milk beverage using pearl millet. J Food Sci Technol 48:190–196
Quan CS, Zhang L, Wang Y, Ohta Y (2001) Production of phytase in a low phosphate medium by a novel yeast Candida krusei. J Biosci Bioengg 92:154–160
Roopashri AN, Varadaraj MC (2009) Molecular characterization of native isolates of lactic acid bacteria, bifidobacteria and yeasts for beneficial attributes. Appl Microbiol Biotechnol 83:1115–1126m
Sano K, Fukuhara H, Nakamura Y (1999) Phytase of the yeast Arxula adeninivorans. Biotechnol Lett 21:33–38
Schillinger U, Lucke FK (1989) Antibacterial activity of Lactobacillus sake isolated from meat. Appl Enviorn Microbiol 55:1901–1906
Silvestroni A, Connes C, Sesma F, De Giori GS, Piard JC (2002) Characterization of the melA locus for α-galactosidase in Lactoobacillus plantarum. Appl Environ Microbiol 68:5464–5471
Tellez-Luis SJ, Moldes AB, Alonso JL, Vaźquez M (2003) Optimization of lactic acid production by Lactobacillus delbrueckii through response surface methodology. J Food Sci 68:1454–1458
Tsen J-H, Lin Y-P, An-Erl King V (2009) Response surface methodology optimization of immobilized Lactobacillus acidophilus banana puree fermentation. Int J Food Sci Technol 44:120–127
Tzortzis G, Jay AJ, Baillon MLA, Gibson GR, Rastall RA (2003) Synthesis of α-galactooligosaccharides with α-galactosidase from Lactobacillus reuteri of canine origin. Appl Microbiol Biotechnol 63:286–292
Varadaraj MC, Devi N, Keshava N, Manjrekar SP (1993) Antimicrobial activity of neutralized extracellular culture filtrates of lactic acid bacteria isolated from a cultured Indian milk product (dahi). Intl J Food Microbiol 20:259–267
Vohra A, Satyanarayana T (2001) Phytase production by the yeast Pichia anomala. Biotechnol Lett 23:551–554
Vohra A, Satyanarayana T (2002) Statistical optimization of the medium components by response surface methodology to enhance phytase production by Pichia anomala. Proc Biochem 37:999–1004
Acknowledgement
The authors are thankful to Director, CFTRI, Mysore, India for providing the facilities. The first author is grateful to Council of Scientific and Industrial Research, New Delhi, India for awarding the Senior Research Fellowship.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Roopashri, A.N., Varadaraj, M.C. Soy whey based medium for optimized phytase activity in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase and antibacterial activities in Lactobacillus plantarum MTCC 5422 by response surface methodology. J Food Sci Technol 51, 519–526 (2014). https://doi.org/10.1007/s13197-011-0527-5
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0527-5