초록
<P><I>Aspergillus oryzae</I> grown in cheese whey has the ability to produce beta-galactosidase. The objective of this work was to define the parameters for the determination of cell permeabilization and extraction of the enzyme from <I>Aspergillus oryzae</I> CCT 0977 biomass, with high enzymatic activity. The Box-Behnken design was used to determine cell permeabilization and extraction of beta-galactosidase conditions. The fermentation was carried out for a period of 5 days at 28°C, having as substrate the deproteinized cheese whey. To determine the effect of the variables on beta-galactosidase activity, enzymatic activity was determined by the lactose hydrolysis reaction. The most efficient condition for cell permeabilization was 25% ethanol at 30°C for 90 min, obtaining an enzymatic activity of 0.44 U·mL<SUP>−1</SUP>. For beta-galactosidase extraction from the biomass, the most efficient condition was 5.3% chloroform at 48°C, with an enzymatic activity of 0.17 U·mL<SUP>−1</SUP>. The use of ethanol was most efficient to promote cell permeability of <I>Aspergillus oryzae</I> CCT 0977.</P>