Amylolytic Lactic Acid Bacteria: Microbiology and Technological Interventions in Food Fermentations

2016 ◽  
pp. 143-160
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Technological Interventions ◽  
Amylolytic Lactic Acid Bacteria

scholarly journals Characterization of Novel Amylase from Amylolytic Lactic Acid Bacteria Pediococcus ethanolidurans Isolated from Japanese Pickles (Nuka-zuke)

2012 ◽  
Vol 18 (6) ◽  
pp. 861-867 ◽  
Author(s):  
Ayaka IUCHI ◽  
Sachi HARUGUCHI ◽  
Wiyada MONGKOLTHANARUK ◽  
Jiro ARIMA ◽  
Mitsutoshi NAGASE ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Amylolytic Lactic Acid Bacteria

AMYLOLYTIC LACTIC ACID BACTERIA FERMENTATION OF MAIZE–COWPEA OGI

2008 ◽  
Vol 32 (2) ◽  
pp. 286-305 ◽  
Author(s):  
M.A. OYAREKUA ◽  
I.O. AKINYELE ◽  
S. TRECHÉ ◽  
A.F. ELEYINMI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Amylolytic Lactic Acid Bacteria

scholarly journals Feed Enrichment with Amylolytic Lactic Acid Bacteria to Stimulate the Growth of Freshwater Crayfish (Cherax quadricarinatus)

2018 ◽  
Vol 19 (1) ◽  
pp. 33
Author(s):  
Dahlia Dahlia ◽  
Hasniar Hasniar ◽  
Seniati Seniati ◽  
Ardiansyah Ardiansyah ◽  
Andi Puspa Sari Idris ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Freshwater Crayfish ◽  
Cherax Quadricarinatus ◽  
Amylolytic Lactic Acid Bacteria

scholarly journals Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu

2017 ◽  
Vol 37 (1) ◽  
pp. 96 ◽  
Author(s):  
Yusmarini Yusmarini ◽  
Usman Pato ◽  
Vonny Setiaries Johan ◽  
Akhyar Ali ◽  
Kusumaningrum Kusumaningrum
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Source ◽  
Lactobacillus Plantarum ◽  
Morphological Identification ◽  
Sago Starch ◽  
Gram Positive ◽  
Processing Industry ◽  
Gram Positive Bacteria ◽  
Amylolytic Lactic Acid Bacteria

Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours

2012 ◽  
Vol 77 (8) ◽  
pp. M466-M472 ◽  
Author(s):  
Julien Haydersah ◽  
Isabelle Chevallier ◽  
Isabelle Rochette ◽  
Claire Mouquet-Rivier ◽  
Christian Picq ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sweet Potato ◽  
Starch Digestibility ◽  
Amylolytic Lactic Acid Bacteria
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