Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: a comparison of sonication,high-pressure homogenization and bead milling |
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| Affiliation: | 1. Department of Agricultural, Food and Nutritional Science, 206 Agricultural/Forestry Center, University of Alberta, Edmonton, Alberta, Canada, T6G 2P5;2. Food Research Program, Agriculture and Agri-Food Canada, Guelph, Ontario, Canada N1G 2W1;1. Ecobiomaterial Research Laboratory, School of Biological Sciences, Universiti Sains Malaysia, 11800 Penang, Malaysia;2. Analytical Biochemistry Research Centre, Universiti Sains Malaysia, 11800 Penang, Malaysia;3. Department of Chemistry, Polymer & Materials Chemistry, Lund University, Box 124, Lund SE-221 00, Sweden;1. Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, New Zealand;2. Massey Institute of Food Science and Technology, Private Bag 11 222, Palmerston North, New Zealand;3. Fonterra Research and Development Centre, Private Bag 11029, Palmerston North, New Zealand;1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China;2. INRAE, UMR408, Sécurité et Qualité des Produits d''Origine Végétale (SQPOV), F-84000 Avignon, France;3. Petroleum and Chemical Engineering, Faculty of Engineering, Universiti Teknologi Brunei, Bandar Seri Begawan, BE1410, Brunei Darussalam;4. Department of Chemical and Environmental Engineering, Faculty of Science and Engineering, University of Nottingham Malaysia, Jalan Broga, Semenyih 43500, Selangor Darul Ehsan, Malaysia;1. Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Athens 118 55, Greece;2. Department of Food Technology, Technological Educational Institute (TEI) of Ionian Islands, Argostoli 28100, Kefalonia, Greece;3. Department of Chemical Engineering, University of Patras, Rio 26504, Patras, Greece;4. AIMPLAS, Instituto Technológico del Plástico, València Parc Tecnològic, Gustave Eiffel 4, 46980 Paterna, Valencia, Spain |
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| Abstract: | Cultures of Lactobacillus delbrueckii ssp. bulgaricus 11842 grown on whey supplemented with yeast extract were subjected to treatments using sonication, a high-speed bead mill, and a high-pressure homogenizer. The various means of disruption were compared by the release of intracellular β-galactosidase and by scanning electron microscopy (SEM). The β-galactosidase activity was measured using o-nitrophenyl-β-d-galactopyranoside (ONPG). In general, the release of active β-galactosidase was not affected by cell concentrations in the range of 12–46% (wet wt.). The maximum activity was observed after 2–3 min of bead milling and after three passages through the high-pressure homogenizer (135 MPa). The amount of active β-galactosidase released by homogenization after one passage at 200 MPa was comparable to that released between two or three passages at 135 MPa. Sonication was not as effective as the bead mill or the high-pressure homogenizer with respect to the release of β-galactosidase or the break-up of cells as evidenced by SEM and TEM. Both bead milling and high-pressure homogenization appear to be suitable for the large-scale disruption and release of β-galactosidase from L. delbruekii ssp. bulgaricus 11842. |
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