University of Jos Institutional Repository >
Science and Technology Education >
Please use this identifier to cite or link to this item:
|Title: ||Amylolytic Potential of Lactic Acid Bacteria Isolated from Wet Milled Cereals, Cassava Flour and Fruits|
|Authors: ||Amapu, T. Y.|
Ameh, J. B.
Ado, S. A.
Abdullahi, I. O.
Dapiya, H. S.
Amylolytic lactic acid bacteria
|Issue Date: ||2016|
|Publisher: ||British Microbiology Research Journal|
|Series/Report no.: ||Vol.13;Iss. 2; Pp 1-8|
|Abstract: ||Aims: This research was conducted with the objective to evaluate amylolytic potential of lactic acid
bacteria isolated from wet milled cereals, cassava flour and fruits.
Methodology: Strains of lactic acid bacteria were isolated from food samples and screened for
amylolytic potential using starch hydrolysis technique. The resultant Amylolytic Lactic acid bacteria
(ALAB) isolates were then characterized and identified based on their morphological and
physiological properties using both conventional methods and API 50CHL kit (Biomerieux, France).
These isolates were further evaluated for their amylase yield (U/ml) and amylase activity (mg/ml)
using standard procedures.
Results: From this study, characteristics typical of the lactic acid bacteria showed that isolates
were Gram positive rods, catalase negative, with growth occurring at 30, 37, 40, 45°C and 3,
6, 10% (w/v)NaCl. On the basis of amylolytic potential, only 14 isolates exhibited amylolytic
properties with halo diameter of between 25.00 to 68.00 mm. Comparatively, isolates (AMZ5)
obtained from maize flour gave the highest amylase potential. Occurrence of the ALAB species identified showed that; Lactobacillus plantarum 8(57.14%), Leuconostoc mesenteroides 2(14.29%),
Lactobacillus fermentum 1(7.14%), Lactobacillus brevis 1(7.14%), Lactococcus lactis 1(7.14%) and
Pediococcus acidolactici (7.14%) were predominant. Quantitatively, maximum amylase yield of
between 0.38 (U/ml) to 1.10 (U/ml) was observed for the isolates at 24 h of incubation. Amylolytic
Lactobacillus plantarum (AMZ5) from maize dough flour however, gave the highest amylase
concentration (1.10 U/ml). As a criterion of strain selection, hydrolytic action of AMZ5 gave the
highest reducing sugar concentration of 0.55 (mg/ml) after 24 hr. Among the isolates, Lactobacillus
brevis (ATt) isolated from tomato on the other hand, had lowest reducing sugar concentration
(0.30 mg/ml) even after 48 hr of incubation.
Conclusion: Therefore, findings from this study indicate that cereal based products are rich
sources of ALAB. Also the strain of Lactobacillus plantarum (AMZ5) isolated from maize flour
possesses better starch degradation capability through production high extracellular amylase and
reducing sugar yields.|
|Appears in Collections:||Science and Technology Education|
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.