A Scoping Review: Strategies for Enhanced Production of Lactase

Bao, May Shin (2022) A Scoping Review: Strategies for Enhanced Production of Lactase. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

malabsorption. Lactose intolerant individuals experience digestive upset upon the consumption of milk and lactose-rich dairy products. Enhancing lactase production could ensure steady supply of lactase enzymes to the dairy industry, which is essential to produce lactose-free dairy products. The objective of this review is (i) to compare the lactase activity produced from different types of lactase-producing microorganisms; (ii) to evaluate various bioprocesses to enhance lactase productions from microorganisms. This review study was conducted by using verified scientific databases from ScienceDirect, ResearchGate, PubMed and Springer; over 100 publications were screened; and journals of high relevance were selected based on inclusion criteria and keywords. Ten species of lactase-producing microorganisms such as bacteria eg. Bacillus subtilis, Lactobacillus sp., Lactococcus and Streptococcus; yeast such as Kluyveromyces sp. and Saccharomyces sp.; and mold Aspergillus sp. are various sources of lactase studied in this review. These microorganisms have the potential to be utilized for industrial production of lactase. Nine different strains of lactase-producing microorganisms were reviewed, which include Aspergillus niger, Bacillus subtilis Lactobacillus acidophilus, Lactobacillus bulgaricus, Kluyveromyces marxianus, Saccharomyces fragilis, Streptococcus thermophilus. The best performing microorganism with the highest lactase activity was Kluyveromyces marxianus KM-L9-20 (274.7 U/mL) that have both overexpression of lactase gene and glucose-derepressed trait. Four strategies to enhance lactase production from microorganisms were evaluated, which include selection of better lactase producing strains, application of genetic engineering, optimization of parameters and improvement on enzyme purification processing, where choosing the proper microorganism has the highest impact on lactase production. Enhancing lactase production increases availability of lactase, thereby encouraging the dairy industry to produce more lactose-free products, consequently meeting consumer demand