The Comparison of Commercially Available β-Galactosidase for Dairy Industry: Review

Authors: K. Zolnere and I. Ciprovica

Type of publication: Conference proceedings

β-Galactosidase (EC is one of the widely used enzymes for lactose-free milk production and whey permeate treatment. Enzymes can be obtained from microorganisms, plants and animals. Nowadays microorganisms become an important source for production of commercially available enzymes, which are of great interest and offer several advantages such as easy handling and high production yield. The aim of this review was to summarize findings of research articles on the application of commercially available β-galactosidase preparates in dairy industry, to analyse and compare the most suitable β-galactosidase commercial preparates for lactose hydrolysis. The results showed that the main factor to choose an appropriate β-galactosidase for lactose hydrolysis was reaction condition. Enzymes from microorganisms contain a wide range of optimal pH from 4.0 (Penicillium simplicissimum and Aspergillus niger) till 8.5 (Bacillus subtilis). The greatest commercial potential has enzymes obtained from fungi (Aspergillus oryzae and Aspergillus niger) and yeasts (Kluyveromyces lactis and Kluyveromyces fragilis). Fungal origin enzymes are more suitable for the hydrolysis of lactose in acid whey due to its acidic pH but yeasts origin enzymes for milk and sweet whey. In study was also summarized commercial preparates from different suppliers with the purpose to analyse their lactose hydrolysis potential and give more detailed characteristics of each preparate advantages and drawbacks. 

Reference to the publication
Zolnere, K. and  Ciprovica, I. (2017). The Comparison of Commercially Available β-Galactosidase for Dairy Industry. Research for Rural Development 2017:1.