Paper Type |
Contributed Paper |
Title |
Medium Optimization for b-Galactosidase Production by a Thermotolerant Yeast |
Author |
Sirinda Am-aiam and Chartchai Khanongnuch |
Email |
ck_biot@yahoo.com |
Abstract: Kluyveromyces sp. CK8 was previously isolated from rotten fruit in northern Thailand and found to be capable of growing at 45°C. This research aimed to identify the yeast isolate and to optimize its production of b-galactosidase in synthetic medium using lactose as the sole carbon source. Molecular identification via phylogenetic analysis, based on comparative sequence analysis of the 26S rRNA gene at the D1/D2 domain, revealed that isolate CK8 was Kluyveromyces marxianus. The yeast isolate produced b-galactosidase 5.33 U/ml culture when cultivated at 37°C for 18 h in Yeast-Malt extract (YM) medium containing 1% (w/v) lactose as the sole carbon source. Optimization of medium composition for enzyme production was conducted using 2-Level Factorial experimental design to determine the most relevant variables of the culture medium composition. Among five parameters, yeast extract, (NH4)2SO4 and KH2PO4 were significant effectors at p<0.05. A central composite design (CCD) and response surface plot predicted the highest b-galactosidase activity of 8.94 U/ml culture in
the medium containing (g/l) of the following: yeast extract (0.23), (NH4)2SO4 (9.64), KH2PO4 (7.0), lactose (20) and MgSO4.7H2O (0.1). A validation time course culture study conducted for 18 h in the optimal medium found that the actual maximum value of enzyme activity
was 8.82 U/ml culture which is 98.66% of the predicted value. |
|
Start & End Page |
840 - 849 |
Received Date |
2014-04-17 |
Revised Date |
|
Accepted Date |
2014-06-25 |
Full Text |
Download |
Keyword |
b-galactosidase, thermotolerant yeast, medium optimization, 2-level factorial experimental design, central composite design |
Volume |
Vol.42 No.4 (OCTOBER 2015) |
DOI |
|
Citation |
Am-aiam S. and Khanongnuch C., Medium Optimization for b-Galactosidase Production by a Thermotolerant Yeast, Chiang Mai J. Sci., 2015; 42(4): 840-849. |
SDGs |
|
View:610 Download:225 |