Optimization of culture conditions for production of a-galactosidase by Kluyveromyces marxianus NCIM1551

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.