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Soy whey based medium for optimized phytase activity in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase and antibacterial activities in Lactobacillus plantarum MTCC 5422 by response surface methodology.

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Relation http://ir.cftri.com/11474/
http://10.1007/s13197-011-0527-5
 
Title Soy whey based medium for optimized phytase activity
in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase
and antibacterial activities in Lactobacillus plantarum MTCC
5422 by response surface methodology.
 
Creator Roopashri, A. N.
Varadaraj, M. C.
 
Subject 04 Yeast
 
Description Soy whey based growth medium for yeast enabled
the native isolate of Saccharomyces cerevisiae MTCC 5421 to
produce 198 U/ml of phytase activity against that of 135 U/ml
in potato dextrose broth. In the same medium for lactic acid
bacteria, the isolate of Lactobacillus plantarum MTCC 5422
was able to elaborate α-D-galactosidase activity of 10.6 U/ml
in comparison to 6 U/ml in Lactobacillus MRS broth. Using
this formulated medium, a central composite experimental
design based on 5 variables of 3 factors namely incubation
temperature, pH level and incubation period showed that S.
cerevisiae could produce 200 U/ml of phytase in 36 h at
30 °C and pH 3.5. Similarly, L. plantarum in 33 h at 37 °C
and pH 6.6 exhibited 14.2 U/ml of α-D-galactosidase activity,
whereas the antibacterial activity of 14.4 AU/ml against
Bacillus cereus was evident in 42 h at 42 °C and pH 6.0. The
phytase and antibacterial activity units visualized in response
surface plots were more or less close to those obtained with
the experimental design treatments.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11474/1/Jl%20of%20Food%20Sci%20%26%20Tech_2014_51_3_519.pdf
Roopashri, A. N. and Varadaraj, M. C. (2014) Soy whey based medium for optimized phytase activity in Saccharomyces cerevisiae MTCC 5421 and α-D-galactosidase and antibacterial activities in Lactobacillus plantarum MTCC 5422 by response surface methodology. Journal of Food Science and Technology, 51 (3). pp. 519-526. ISSN 0021-8561