%0 Journal Article
%T Optimization of culture conditions for production of a-galactosidase by Kluyveromyces marxianus NCIM1551
%A Mrudula Soma
%A Aswini. N
%A Ashwitha Kodaparthi
%A Pavan Kumar Pindi
%J Current Trends in Biotechnology and Chemical Research
%D 2013
%I M.M.University Mullana, Ambala
%X The importance of a-galactosidase is related to decrease the lactose content in milk and its derivatives, solving the problem of low lactose solubility and its low degree of sweetening. The production of a-galactosidase from cheese whey and other by-products from industries can be a good way of minimizing environmental problems and producing valuable products from low cost raw material. The a-galactosidase is mainly produced through submerged fermentation (SmF) by employing Kluyveromyces sp. In the present study, cheese whey is employed for the production of a-galactosidase by Kluyveromyces marxianus NCIM1551. The most important factors such as temperature, pH, incubation period, inoculum size and nitrogen sources that enhance the a-galactosidase production were optimized. In the present study, the optimum conditions for maximum production of a-galactosidase were found to be 25 oC, 5.0, 12 %, 20 h and 16%, respectively.
%U http://ctbcr.com/index.php/biochem/article/view/47