Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria

Lactulose is a well-studied prebiotic popular in medicine and the food industry. β-Galactosidases offer an alternative to traditional chemical methods of lactulose production. The article describes lactulose biosynthesis with crude enzyme preparations of βgalactosidases obtained by separate and join...

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Những tác giả chính:	Ryabtseva, S. A., Рябцева, С. А., Shpak, M. А., Шпак, М. А., Lodygin, A. D., Лодыгин, А. Д., Serov, A. V., Серов, А. В., Sazanova, S. N., Сазанова, С. Н., Skorokhodova, M. V., Скороходова, М. В., Romakhova, V. Y., Ромахова, В. Ю.
Định dạng:	Статья
Ngôn ngữ:	Russian
Được phát hành:	Kemerovo State University 2025
Những chủ đề:	Kluyveromyces lactis β-galactosidases Kluyveromyces marxianus Lactobacillus acidophilus Lactose Lactulose Streptococcus thermophilus Transglycosylation
Truy cập trực tuyến:	https://dspace.ncfu.ru/handle/123456789/30354
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spelling	ir-123456789-303542025-04-02T09:29:35Z Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria Биосинтез лактулозы с использованием ферментов лактозосбраживающих микромицет и бактерий Ryabtseva, S. A. Рябцева, С. А. Shpak, M. А. Шпак, М. А. Lodygin, A. D. Лодыгин, А. Д. Serov, A. V. Серов, А. В. Sazanova, S. N. Сазанова, С. Н. Skorokhodova, M. V. Скороходова, М. В. Romakhova, V. Y. Ромахова, В. Ю. Kluyveromyces lactis β-galactosidases Kluyveromyces marxianus Lactobacillus acidophilus Lactose Lactulose Streptococcus thermophilus Transglycosylation Lactulose is a well-studied prebiotic popular in medicine and the food industry. β-Galactosidases offer an alternative to traditional chemical methods of lactulose production. The article describes lactulose biosynthesis with crude enzyme preparations of βgalactosidases obtained by separate and joint cultivation of lactose-fermenting yeasts and lactic acid bacteria in whey permeate. The research featured the following producers of β-galactosidases: lactose-fermenting yeasts of Kluyveromyces lactis VKM Y-1333 and Y-1339, Kluyveromyces marxianus VKM Y-459 and Y-1338, and viscous strains of lactic acid bacteria of Lactobacillus acidophilus and Streptococcus thermophilis. The β-galactosidase activity was measured using the method of o-nitrophenylβ-D-galactopyranoside hydrolysis. The method of high-performance liquid chromatography made it possible to reveal the carbohydrate composition. The lactulose formation by yeast enzymes demonstrated the following pattern: its concentration increased rapidly during the first 30 min of reaction with subsequent decrease or stabilization. Some combined unpurified enzyme preparations of yeasts and lactic acid microorganisms were more active than β-galactosidases obtained by separate cultivation. The patterns of lactulose formation depended on both the yeast strain and the type of lactic acid bacteria. The highest yields of lactulose belonged to the samples that combined β-galactosidases of all yeast strains with Streptococcus thermophilis. Co-cultivation of yeast and lactic acid bacteria in some combinations produced combined crude enzyme preparations with higher activity and greater lactulose yields than separate yeast cultivation. These results can help to obtain purified enzyme preparations of β-galactosidases and lactulose-containing products from secondary dairy raw materials. 2025-04-02T09:28:17Z 2025-04-02T09:28:17Z 2024 Статья Ryabtseva S.A., Shpack M.A., Lodygin A.D., Serov A.V., Sazanova S.N., Skorokhodova M.V., Romakhova V.Yu. Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria // Food Processing: Techniques and Technology. - 2024. - 54 (4). - pp. 645 - 657. - DOI: 10.21603/2074-9414-2024-4-2533 https://dspace.ncfu.ru/handle/123456789/30354 ru Food Processing: Techniques and Technology application/pdf Kemerovo State University
institution	СКФУ
collection	Репозиторий
language	Russian
topic	Kluyveromyces lactis β-galactosidases Kluyveromyces marxianus Lactobacillus acidophilus Lactose Lactulose Streptococcus thermophilus Transglycosylation
spellingShingle	Kluyveromyces lactis β-galactosidases Kluyveromyces marxianus Lactobacillus acidophilus Lactose Lactulose Streptococcus thermophilus Transglycosylation Ryabtseva, S. A. Рябцева, С. А. Shpak, M. А. Шпак, М. А. Lodygin, A. D. Лодыгин, А. Д. Serov, A. V. Серов, А. В. Sazanova, S. N. Сазанова, С. Н. Skorokhodova, M. V. Скороходова, М. В. Romakhova, V. Y. Ромахова, В. Ю. Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria
description	Lactulose is a well-studied prebiotic popular in medicine and the food industry. β-Galactosidases offer an alternative to traditional chemical methods of lactulose production. The article describes lactulose biosynthesis with crude enzyme preparations of βgalactosidases obtained by separate and joint cultivation of lactose-fermenting yeasts and lactic acid bacteria in whey permeate. The research featured the following producers of β-galactosidases: lactose-fermenting yeasts of Kluyveromyces lactis VKM Y-1333 and Y-1339, Kluyveromyces marxianus VKM Y-459 and Y-1338, and viscous strains of lactic acid bacteria of Lactobacillus acidophilus and Streptococcus thermophilis. The β-galactosidase activity was measured using the method of o-nitrophenylβ-D-galactopyranoside hydrolysis. The method of high-performance liquid chromatography made it possible to reveal the carbohydrate composition. The lactulose formation by yeast enzymes demonstrated the following pattern: its concentration increased rapidly during the first 30 min of reaction with subsequent decrease or stabilization. Some combined unpurified enzyme preparations of yeasts and lactic acid microorganisms were more active than β-galactosidases obtained by separate cultivation. The patterns of lactulose formation depended on both the yeast strain and the type of lactic acid bacteria. The highest yields of lactulose belonged to the samples that combined β-galactosidases of all yeast strains with Streptococcus thermophilis. Co-cultivation of yeast and lactic acid bacteria in some combinations produced combined crude enzyme preparations with higher activity and greater lactulose yields than separate yeast cultivation. These results can help to obtain purified enzyme preparations of β-galactosidases and lactulose-containing products from secondary dairy raw materials.
format	Статья
author	Ryabtseva, S. A. Рябцева, С. А. Shpak, M. А. Шпак, М. А. Lodygin, A. D. Лодыгин, А. Д. Serov, A. V. Серов, А. В. Sazanova, S. N. Сазанова, С. Н. Skorokhodova, M. V. Скороходова, М. В. Romakhova, V. Y. Ромахова, В. Ю.
author_facet	Ryabtseva, S. A. Рябцева, С. А. Shpak, M. А. Шпак, М. А. Lodygin, A. D. Лодыгин, А. Д. Serov, A. V. Серов, А. В. Sazanova, S. N. Сазанова, С. Н. Skorokhodova, M. V. Скороходова, М. В. Romakhova, V. Y. Ромахова, В. Ю.
author_sort	Ryabtseva, S. A.
title	Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria
title_short	Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria
title_full	Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria
title_fullStr	Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria
title_full_unstemmed	Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria
title_sort	lactulose biosynthesis with enzymes of lactose-fermenting micromycetes and bacteria
publisher	Kemerovo State University
publishDate	2025
url	https://dspace.ncfu.ru/handle/123456789/30354
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Lactulose Biosynthesis with Enzymes of Lactose-Fermenting Micromycetes and Bacteria

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