Journal Article Epublish 1 citation
PubMed: 38231767 DOI: 10.3390/foods12234317
Increase in Lactulose Content in a Hot-Alkaline-Based System through Fermentation with a Selected Lactic Acid Bacteria Strain Followed by the β-Galactosidase Catalysis Process.
Foods 12(23)
Authors: Yaozu Guo, Wenlong Ma, Manxi Song, Wenqiong Wang, Boxing Yin, Ruixia Gu
Affiliations
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China. Jiangsu Dairy Biotechnology Engineering Research Center, Kang Yuan Dairy Co. Ltd. Yangzhou University, Yangzhou 225127, China.
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Abstract
In this study, lactic acid bacteria (LAB) fermentation and β-galactosidase catalysis methods were combined to increase the lactulose concentration and reduce the galactose and lactose content in a hot-alkaline-based system. The optimal conditions for chemical isomerization were 70 °C for 50 min for lactulose production, in which the concentration of lactulose was 31.3 ± 1.2%. Then, the selection and identification of LAB, which can utilize lactose and cannot affect lactulose content, were determined from 451 strains in the laboratory. It was found that TM-2-8 had weak lactulose utilization and more robust lactose utilization. grx.21 was weak in terms of lactulose utilization and strong in terms of galactose utilization. These two strains fermented the chemical isomerization system of lactulose to reduce the content of lactose and galactose. The results showed that the lactose concentration was 48.96 ± 2.92 g/L and the lactulose concentration was 59.73 ± 1. 8 g/L for fermentation lasting 18 h. The β-galactosidase was used to increase the content of lactulose in the fermented system at this time. The highest concentration of 74.89 ± 1.68 g/L lactulose was obtained at an enzymatic concentration of 3 U/mL and catalyzed at 50 °C for 3 h by β-galactosidase.
MeSH
Galactosidases, Lactobacillales, Lactose, Lactulose, Lactic Acid, Galactose, Bacteria