Retention of β-galactosidase activity in crude cellular extracts from Lactobacillus delbrueckii ssp. bulgaricus 11842 upon drying

Authors

  • T Vasiljevic,

    1. Department of Agricultural, Food and Nutritional Science, 206 Agricultural/Forestry Center, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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  • P Jelen

    Corresponding author
    1. Department of Agricultural, Food and Nutritional Science, 206 Agricultural/Forestry Center, University of Alberta, Edmonton, Alberta, Canada T6G 2P5
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*Author for correspondence. E-mail: paul.jelen@ualberta.ca

Abstract

Crude cellular extracts (CCEs) containing active β-galactosidase fromLactobacillus delbrueckiissp.bulgaricus11842 were spray-dried at three different outlet air temperatures (45, 55 or 65°C) or freeze-dried, with or without whey proteins, casein, whey or skim milk as drying adjuncts. The use of whey or skim milk resulted in significantly (P < 0.05) higher β-galactosidase activity retention in comparison to all other CCEs. This effect was not related to the initial total solids (TS) content (4–10%) of the feedstock solutions, but was presumably caused by the presence of lactose in the whey or skim milk CCE preparations.

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