Acta Alimentaria
Volume/Issue:
Volume 45: Issue 1
Chemical extraction and optimization of intracellular β-galactosidase production from the bacterium Arthrobacter oxydans using Box-Behnken design of response surface methodology
Authors:
G. Banerjee Department of Zoology, Visva-Bharati University, Santiniketan, 731235, India

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A. Ray Immunobiology laboratory, Department of Zoology, University of Delhi, Delhi, India

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S.K. Das Ramakrishna Ashrama Narendrapur, West Bengal, Kolkata, 700103, India

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R. Kumar Helix Biogenesis, Noida, Sector 2, UP, India

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A.K. Ray Department of Zoology, Visva-Bharati University, Santiniketan, 731235, India

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Pages:
93–103
Online Publication Date:
Mar 2016
Publication Date:
01 Mar 2016
Article Category:
Research Article
DOI:
https://doi.org/10.1556/066.2016.45.1.12
Keywords:
β-galactosidase; Arthrobacter oxydans; chemical extraction of β-galactosidase; optimization; response surface methodology
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Present study demonstrated the isolation of most promising β-galactosidase producing bacterial strain SB from soil. Morphological, biochemical, and 16s rRNA sequence analysis identified the bacterial strain as Arthrobacter oxydans. Several chemicals, including SDS, Triton X-100, Tween 20, isoamyl alcohol, and toluene-acetone mixture, were applied for extraction of intracellular β-galactosidase from the bacterial strain Arthrobacter oxydans. Among these, Tween 20 was recorded to be most effective. Role of pH, temperature, and shaker speed on production of β-galactosidase was evaluated using Box-Behnken design of response surface methodology. According to Box-Behnken analysis, optimum production of β-galactosidase (21.38 U (mg–1 protein)) is predicted at pH 6.76, temperature 36.1 °C, and shaker speed 121.37 r.p.m. The parameters are validated with the nearest value.

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Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535
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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

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Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
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Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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