LACTOSE, DEGRADATION IS ESSENTIALLY THE MEANS BY WHICH LACTOSE DEGRADES. HERE THIS WORK AIMS AT MODELLING THIS RATE OF DEGRADTION TO ENSURE THAT USERS OF LACTOSE IN THE INDUSTRY AND THE ACADEMIA ARE ABLE TO ESTABLISH THE OPTIMUM RATE OF DEGRADATION OF SIMPLE SUGARS AS WELL AS COMPLEX SUGARS SUCH AS LACTOSE. THIS WOULD AID LACTOSE PRODUCERS AND MANUFACTURERS DECIDE THE CONSTITUENTS OF THE LACTOSE THEY PRODUCE AND HOW IT CAN BE IMPROVED TO ENSURE PROPER ASSIMILATION IN THE BODY

1. A KINETIC STUDY OF LACTOSE DEGRADATION BY
CANDIDA KEFYR

2. OUTLINE OF PROPOSAL
• BACKGROUND OF STUDY
• STATEMENT OF PROBLEM
• AIM AND OBJECTIVES
• SIGNIFICANCE OF STUDY
• SCOPE OF STUDY
• LITERATURE REVIEW
• METHODOLOGY

3. BACKGROUND OF STUDY
• Lactose is a disaccharide sugar with the formula
C12H22O11 that is present in milk and yields glucose and
galactose upon fermentation and hydrolyis
• The preparation of lactose-hydrolysed milk and whey,
using β-galactosidase is one of the major applications of
enzymes in industry.
• Candida kefyr is a yeast with its teleomorph currently
recognized as Kluyveromyces marxianus. In cases with
oncohematological malignancies, Candida kefyr is an
emerging infectious agent.

4. STATEMENT OF PROBLEM
• In practical applications of Candida
kefyr the challenge is to have a
standardized nutritional content and
scalability in its production.
• Nutritional values and productions
may vary based on the type of growth
medium and culturing conditions.

5. AIM AND OBJECTIVES
The main aim of the study is to determine the kinetic
degradation of lactose. The following are the
objectives;
• To examine the kinetic analysis of lactose using
the potential applications of candid kefyr.
• To carry out the analysis on the production of
lactulose from lactose through a series of kinetic
experiments.

6. SIGNIFICANCE OF STUDY
• Lactic acid Fermentation where a significant
amount of lactose is utilized and the overall
concentration of lactose decreases.
• The effect of yeast on lactose degradation

7. SCOPE OF STUDY
• The study is limited to the most common microorganisms
present in kefir which are the Lactic acid bacteria,
fermenting yeasts and acetic bacteria.
• Lactic acid bacteria include both homofermentative that
produce lactic acid, and heterofermentative producing acetic
acid, ethanol, carbon dioxide and formic acid, apart from
lactic acid. All these microorganisms have a cross-feeding
relationship and they are contained in a water-soluble
polysaccharide named kefiran, which produces specific
sensory properties because of sugary kefir consumption.

8. LITERATURE REVIEW
• M. de Vrese (1992)
• Weichert. S (2012)
• T H Vesa (1996)
• N. Desmasures (2014)

9. METHODOLOGY
Materials: The technical equipment to be used for this study
comprises of Sieve shaker, petri dishes, Dryer, Broth, test tubes,
conical flask, weighing balance, stop watch, pH meter etc.
• METHOD
• PREPARATION OF THE SUBSTRATE
• PREPARATION OF MICRO-ORGANISM
• FERMENTATION

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