Highlights•Effects of accumulated galactose on functionalities of dairy foods are discussed.•
Metabolism of lactose/galactose in lactic acid bacteria is discussed.•Distribution of Tagatose …

Residual lactose and galactose in fermented dairy foods leads to several industrial and
health concerns. There is very little information pertaining to manufacture of fermented dairy …

Accumulation of galactose in dairy products due to partial lactose fermentation by lactic acid
bacteria yields poor-quality products and precludes their consumption by individuals …

Lactose is a natural disaccharide obtained from the milk of most mammals and a waste
product of cheese and casein manufacturing. Over the past decades, lactose in whey has …

An enzyme β-galactosidase or β-galactohydrolase [EC3. 2.1. 23], commonly called lactase,
mediates galacto-oligosaccharide (GOS) synthesis under conditions of high substrate …

Lactic acid bacteria (LAB) are a group of Gram-positive, non-sporulating, low-GC-content
bacteria that comprise 11 bacterial genera, such as Lactococcus, Lactobacillus …

Utilization of sweet and acid whey is a frequently researched and discussed topic, but
lactose as major part of the dry mater is often neglected. Hence, the aim of this study was to …

Abstract Background The term LAB (Lactic Acid Bacteria) relates to the metabolic
capabilities of microorganisms to ferment various carbohydrates predominantly into lactic …

The aim of this work was to establish optimal conditions for the maximum production of β-
galactosidase using an industrially suitable medium. Lactobacillus delbrueckii subsp …

Much attention has recently been paid to β-Galactosidases (β-D-galactoside
galactohidrolase; EC 3.2. 1.23), commonly known as lactases, due to the lactose intolerance …