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KMID : 0903519960390010060
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1996 Volume.39 No. 1 p.60 ~ p.66
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Characteristics of β - galactosidase activity in Lactobacillus plantarum from kimchi
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Abstract
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To investigate a possible application of three strains of lactic acid bacteria(strain No. 49. No. 61. No. 75) from kimchi in milk fermentation industry, the optimal condition for production of intracellular β-galactosidase from Lactobacillus(L.) plantarum and its enzymatic properties were examined. The preferable carbon source of the medium for strain No. 49 in production of β-galactosidase was MRS broth with 1.0% lactose instead of dextrose of pH 65. for strain No. 75 with 1.0% galactose and for strain No. 61 with 3.0% lactose at pH 7.5, respectively. The maximum enzyme production from strain No. 49, No. 75 was observed after 48 hours culture at 30℃ in a medium containing the appropriate carbon source, from strain No. 61 after 48 hours culture at room temperature. The optimum temperature for β-galactosidase activity from L. plantarum was 60℃ for strain No. 49, 37℃ for strain No. 61 and 50℃ for strain No. 75, respectively. The heat stability of enzyme activities for all three strains remained 90% at 45℃. The optimal pH was pH 6.5 and enzyme activities were most stable at pH for all three bacteria.
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