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Utilization of protein-hydrolyzed cheese whey for production of β-galactosidase by Kluyveromyces marxianus

We studied the utilization of protein-hydrolyzed sweet cheese whey as a medium for the production of β-galactosidase by the yeasts Kluyveromyces marxianus CBS 712 and CBS 6556. The conditions for growth were determined in shake cultures. The best growth occurred at pH 5.5 and 37°C. Strain CBS 6556 grew in cheese whey in natura, while strain CBS 712 needed cheese whey supplemented with yeast extract. Each yeast was grown in a bioreactor under these conditions. The strains produced equivalent amounts of β-galactosidase. To optimize the process, strain CBS 6556 was grown in concentrated cheese whey, resulting in a higher β-galactosidase production. The β-galactosidase produced by strain CBS 6556 produced maximum activity at 37°C, and had low stability at room temperature (30°C) as well as at a storage temperature of 4°C. At −4°C and −18°C, the enzyme maintained its activity for over 9 weeks.

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Received 20 January 1999/ Accepted in revised form 30 April 1999

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Rech, R., Cassini, C., Secchi, A. et al. Utilization of protein-hydrolyzed cheese whey for production of β-galactosidase by Kluyveromyces marxianus . J Ind Microbiol Biotech 23, 91–96 (1999). https://doi.org/10.1038/sj.jim.2900692

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  • DOI: https://doi.org/10.1038/sj.jim.2900692

  • Keywords: cheese whey; β-galactosidase; Kluyveromyces marxianus