Lactase Potential of Various Microorganisms Grown in Whey

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Abstract
Microbial eel1 preparations from selected microorganisms were evaluated for their ability to hydrolyze lactose to monosugars in a pH adjusted whey medium. Optimal pH and temperature for such activity were established. Freeze-dried crude cell preparations of lactase from mold, yeast, and bacteria, depending on species and strain, hy- drolyzed 5 to 80~ lactose in nutrient whey during 5-hour incubation under optimal conditions. Molds had the low- est lactase activity but the highest cell yields, and bacteria produced the high- est lactase activity and lowest cell yields. Activity was increased up to 34~ with freeze-dried yeast and bacteria cell preparations given individual physical and chemical treatments. Washing with toulene proved most effective. Mold preparations gave lower activity after similar treatments. Crude cell preparations showing high- est lactase activity in deproteinized whey medium among molds were Neurospora crassa; the yeast, Saccharomyces #agilis; and the bacterium, Lactobacillus hel- veticus.
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