5-73: Raffinose and lactose induce α-galactosidase and β-galactosidase activity from Lactobacillus reuteri

α-Galactosidase and β-galactosidase have major applications in food industry. Over production of α-/β-galactosidase from food grade microorganisms might lead to incorporation of these microorganisms in food products. The objective of this experiment was to investigate the over production of both enzymes in six strains (CF2-7F, DSM20016, MF14-C, MM2-3, MM7 and SD2112) of Lactobacillus reuteri (L. reuteri) by the inclusion of different sugars in media. L. reuteri strains were cultured on media with different sugars (dextrose, raffinose, galactose, lactose, sucrose, and melibiose). Activity of α/β-galactosidase activity were tested on ρ-nitrophenyl-α-D-galactopyranoside and ο-nitrophenyl β-D-galactopyranoside, respectively. Raffinose was the best sugar to produce α-galactosidase in MF14C, SD2112, and CF2-7F (15-13 Gal U/ml). Lactose and galactose enhanced β-galactosidase production in CF2-7F (82 Gal U/ml). Results suggest that MF14C, CF2-7F, and SD2112 might be used in fermented soy products to eliminate flatulence. CF2-7F could be used as natural additives in milk for lactose intolerant individuals.