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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 2819-2832
DOI: https://doi.org/10.20546/ijcmas.2020.906.341


Optimization of Β-Galactosidase Produced by a Potential Lactic Acid Bacteria Lactobacillus casei MB2 Isolated from Traditional Dairy Product of Himachal Pradesh
Heena Chandel and Nivedita Sharma*
Microbiology Research Laboratory, Department of Basic Sciences, Dr Y S Parmar University of Horticulture and Forestry, Nauni, Solan-173230, HP, India
*Corresponding author
Abstract:

β-galactosidase enzyme is commercially important and is generally used in dairy industries for the improvement of lactose intolerance. In this study, different strains of isolated lactic acid bacteria were evaluated for their β-galactosidase productivity, but Lactobacillus casei MB2resulted with the highest production. Therefore, optimal conditions were determined in submerged fermentation processes by using the “one factor at a time” approach. The optimal cultivation conditions predicated from this method were achieved by using MRS medium on 2ndday, pH 7.0, temperature 30ºC with inoculum size of 4%, lactose as carbon source, peptone as nitrogen source with 3% substrate (lactose) concentration, Mg 2+ as divalent ions and Tween 20 as surfactant added with an approximate yield of 139.65 IU/ml escalating the level of β-galactosidase production.


Keywords: β-galactosidase, submerged fermentation, lactic acid bacteria, lactose intolerance
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How to cite this article:

Heena Chandel and Nivedita Sharma. 2020. Optimization of Β-Galactosidase Produced by a Potential Lactic Acid Bacteria Lactobacillus casei MB2 Isolated from Traditional Dairy Product of Himachal Pradesh.Int.J.Curr.Microbiol.App.Sci. 9(6): 2819-2832. doi: https://doi.org/10.20546/ijcmas.2020.906.341