Rice straw and orange peel wastes as cheap and eco-friendly substrates: A new approach in β-galactosidase (lactase) enzyme production by the new isolate L. paracasei MK852178 to produce low-lactose yogurt for lactose-intolerant people.

Autor: Abdel Wahab WA; Chemistry of Natural and Microbial Products Department National Research Centre, Dokki, Giza, Egypt. Electronic address: wella_salam@yahoo.com., Ahmed SA; Chemistry of Natural and Microbial Products Department National Research Centre, Dokki, Giza, Egypt., Kholif AMM; Dairy Sciences Department National Research Centre, Dokki, Giza, Egypt., Abd El Ghani S; Dairy Sciences Department National Research Centre, Dokki, Giza, Egypt., Wehaidy HR; Chemistry of Natural and Microbial Products Department National Research Centre, Dokki, Giza, Egypt.
Jazyk: angličtina
Zdroj: Waste management (New York, N.Y.) [Waste Manag] 2021 Jul 15; Vol. 131, pp. 403-411. Date of Electronic Publication: 2021 Jul 08.
DOI: 10.1016/j.wasman.2021.06.028
Abstrakt: Converting wastes to valuable products is the main target for many kinds of research nowadays. Wastes represent an environmental problem and getting rid of it is not easy and causes pollution. Accordingly, this study offers production of the valuable enzyme β-galactosidase using rice straw and orange peel as the main medium constituents. β-galactosidase converts lactose to glucose and galactose which are simple sugars and can be fermented easily by lactose-intolerant people who represent more than 50% of the world's population. It was produced by Lactobacillus paracasei, a series isolated from fermented milk, identified using 16S ribosomal RNA gene partial sequence and had the accession number MK852178. Plackett-Burman (PB) and Central Composite (CCD) Designs optimized the production scoring 1.683(10) 6 U/ml with a difference five times higher than the non-optimized medium. The addition of 0.3 or 0.6% of β-galactosidase serves as a good fortification for manufacturing nutritional and therapeutic low-lactose yogurt with no significant differences in total protein, total solids, fat, and ash between control and all treatments. The chemical, rheological and sensory properties of the final produced yogurt were evaluated during storage periods up to 9 days at 5 °C. In conclusion, L. paracasei MK852178 β-galactosidase is a promising additive in manufacturing low lactose yogurt for lactose-intolerant people since it reduces the lactose content and doesn't influence the chemical and sensory properties.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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