Production of β-galactosidase byTrichodermasp. through solid-state fermentation targeting the recovery of galactooligosaccharides from whey cheese

Aims Optimization of beta-galactosidase production byTrichodermasp. under solid-state fermentation using wheat bran as solid substrate through an experimental design and its application targeting the recovery of galactooligosaccharides (GOS) from whey cheese. Methods and Results The beta-galactosidase production byTrichodermasp. increased 2 center dot 3-fold (2 center dot 67 U g(-1)of substrate) culturing the fungus at 30 degrees C for 187 h, at an inoculum of 10(5)spores per ml, and a 1 : 1 center dot 65 (w/v) ratio of wheat bran to tap water. The best enzyme activity was obtained at 55 degrees C and pH 4 center dot 5. The catalytic activity was maintained for up to 180 min incubating at 35-45 degrees C, and above 50% at acidic or alkaline pH for up to 24 h. It also presented resistance to chemical compounds. beta-galactosidase catalysed the hydrolysis of the lactose and the transgalactosylation reaction leading to the production of GOS. Conclusion Trichodermasp. produced beta-galactosidase with transgalactosylation activity that may be used to recover GOS, products with high added value, from whey cheese. Significance and Impact of the Study beta-galactosidases are used in different industrial sectors. Therefore, theTrichoderma beta-galactosidase is a promising alternative for the production of GOS as prebiotic from the dairy effluents, contributing to the reduction in the environmental impact.

Automated summary

This study optimized the production of beta-galactosidase by Trichoderma sp. under solid-state fermentation using wheat bran as substrate, and successfully recovered high added value GOS from whey cheese.