Degradation of Raw Starch by a Wild Amylolytic Strain of
            <i>Lactobacillus plantarum</i>

Giraud, Éric; Champailler, A.; Raimbault, Maurice

doi:10.1128/aem.60.12.4319-4323.1994

Cited by 93 publications

(30 citation statements)

References 16 publications

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“…Growth or not of the isolates on MRS‐starch agar was also noted; the isolates which were able to grow on this media were selected and the experiment was performed again using other media such as MRS‐2% (w/v) starch broth, MRS agar‐2% starch with 0·05% (w/v) CaCl 2 (Merck), MRS agar‐2% starch with 0·05% (w/v) CaCO 3 (Labosi). CaCl 2 and CaCO 3 favour the production of amylase (Giraud et al. 1993, 1994).…”

Section: Methodsmentioning

confidence: 99%

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Sawadogo-Lingani¹,

Diawara²,

Traoré³

2008

J Appl Microbiol

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Aim: Technological properties of Lactobacillus fermentum isolates involved in spontaneous fermentation of dolo and pito wort were examined to select starter cultures. Methods and Results: 264 isolates were screened for antimicrobial activity, acidifying activity, exopolysaccharides (EPSs) and amylase production. An antimicrobial activity was detected for 33·3%, 31·8%, 22·7% and 15·9% of the isolates towards Staphylococcus aureus enterotoxin A producer, Staphylococcus aureus enterotoxin A and B producer, Escherichia coli and Listeria innocua, respectively. A similarity was found between the isolates which were clustered in four groups according to their rates of acidification of sorghum malt broth. The faster acidifying group of isolates (43·48%) had a rate of acidification evaluated as ΔpH of 1·14 ± 0·15 pH unit after 6 h of fermentation, followed by a second group of isolates (38·08%) with a similar rate of acidification after 9 h of fermentation. From the isolates endowed with an antimicrobial activity, 5·76% belonged to the faster acidifying group and 40·38% belonged to the second group. 88·7% of the isolates had the ability for producing EPSs but not amylase. Conclusion: Lactobacillus fermentum ferments dolo and pito wort by lowering the pH and providing organic acids, EPSs and antimicrobial compounds. Significance and Impact of the Study: Strains with a rapid rate of acidification, an antimicrobial activity and producing EPSs are suggested to have potential for starter cultures.

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Section: Methodsmentioning

confidence: 99%

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Sawadogo-Lingani¹,

Diawara²,

Traoré³

2008

J Appl Microbiol

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“…plantarum were able to hydrolyse starch. Giraud et al (1994) isolated an amylolytic Lact. plantarum strains with an ability to break down cassava raw starch that has not been subjected to preliminary physicochemical treatment.…”

Section: Candida Parapsilosismentioning

confidence: 99%

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

Peng

Cao

et al. 2008

Journal of Applied Microbiology

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Aims: Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning microbial populations and structure in the fermentation process, this study aims to determine the number of viable micro‐organisms and identify the species isolated from the local factories, and to assess their potential use as a starter culture from their enzymatic profiles. Methods and Results: Fourteen samples from three local factories were analysed for the presence of micro‐organisms. A total of 170 lactic acid bacteria (LAB) and 96 yeasts were isolated from the factories. The isolates were phenotypically characterized by using API 50 CHL kits, API 20 Strep kits, API ID 32 C kits and by performing additional biochemical tests. The enzymatic profiles of isolates were assessed by using API ZYM kits. Lactobacillus plantarum and Saccharomyces cerevisiae were identified as predominant species in the fermented supernatants. A majority of the isolates of LAB and yeasts displayed activities of α‐glucosidase, β‐glucosidase, lipase and trypsin. Conclusions: The microbial composition and strain characteristics present in the fermentation supernatant demonstrate that a majority of micro‐organisms have the ability to digest starch, sugar, protein or lipid. It supports our previous work in which the rice starch was modified and purified by fermentation and thus improves the texture of rice noodles. Significance and Impact of the Study: The dominant strains would be important in developing a starter culture. The results can form the basis for the improvement of product quality and consistency.

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“…Nevertheless, some of the strains presented a weak esterase activity since faint halos were detected on tributyril glycerol agar plates. Actually, these three activities are odd in LAB and have been described only in a few cases (Giraud et al 1994;Andersen rt ul. 1995).…”

Section: Macromolecule Degrading Activitiesmentioning

confidence: 99%

Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations

Herrero

Mayo

González

et al. 1996

Journal of Applied Bacteriology

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A set of 120 isolates of Lactohadus (75), Lactococcus (25) and Leuconostoc (20), mainly isolated from natural starter-free fermentation processes, has been screened for some technologically important traits, including lactose hydrolysis, extracellular polysaccharide production, fermentation of carbohydrates, antimicrobial agent susceptibility and bacteriocin production. Some of the strains exhibited important features for particular fermentations. Furthermore, the sensitivity resistance phenotype to antimicrobials showed genusspecific patterns.

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Degradation of Raw Starch by a Wild Amylolytic Strain of Lactobacillus plantarum

Cited by 93 publications

References 16 publications

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Technological properties of Lactobacillus fermentum involved in the processing of dolo and pito, West African sorghum beers, for the selection of starter cultures

Isolation, characterization and identification of lactic acid bacteria and yeasts from sourMifen, a traditional fermented rice noodle from China

Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations

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