Amylolytic strains of Lactobacillus plantarum isolated from barley

Hattingh, Melanie; Alexander, A. E.; Meijering, I.; Reenan, CA van; Dicks, Lmt

doi:10.5897/ajb2014.14149

Cited by 18 publications

(16 citation statements)

References 36 publications

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“…Like some other lactobacilli, L. plantarum genome includes a gene encoding for an extracellular amylase with endoamylases activity. The presence of this amylase in the genome is strain specific as reported by Hattingh [52] for strains of L. plantarum isolated from barley.…”

Section: Optimizing Fiber and Carbohydrate Digestibilitysupporting

confidence: 55%

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Drouin¹,

Mari²,

Schmidt³

2020

New Advances on Fermentation Processes

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Silage making is not a novel technique. However, the agricultural industry has made great strides in improving our understanding of-and efficiency in-producing high-quality silage for livestock. Silage microbiology research has been using the newest molecular techniques to study microbial diversity and metabolic changes. This chapter reviews important research that has laid the foundation for field-based utilization of silage inoculants. We also outline areas of current, and future, research that will improve global livestock production through the use of silage.

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Section: Optimizing Fiber and Carbohydrate Digestibilitysupporting

confidence: 55%

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Drouin¹,

Mari²,

Schmidt³

2020

New Advances on Fermentation Processes

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“…The TS increased over the fermentation time (Table ), which may be associated with the desaponification process in which sugars are released. Furthermore, it could be related to the amylolytic activity due to the hydrolysis of starches within the food matrix or the production of EPS (Hattingh, Alexander, Meijering, van Reenan, & Dicks, ). The total sugar content of quinoa dough inoculated with the 8% strain decreased on day 4 possibly because of the presence of glycohydrolases, which hydrolyze sugars (Lin & Chien, ).…”

Section: Resultsmentioning

confidence: 99%

“…The TS increased over the fermentation time (Table 1), which may be associated with the desaponification process in which sugars are released. Furthermore, it could be related to the amylolytic activity due to the hydrolysis of starches within the food matrix or the production of EPS (Hattingh, Alexander, Meijering, van Reenan, & Dicks, 2015).…”

Section: Total Sugarsmentioning

confidence: 99%

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Bolívar-Monsalve

Ceballos-González

Ramírez-Toro

et al. 2017

J Food Process Preserv

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This study explored the effect of Lactobacillus plantarum 1 on the main anti‐nutritional compound (saponin) and the rheological and physicochemical properties of quinoa doughs to produce a dehydrated soup base. A full factorial design using an ANOVA and a Tukey test (p < .05) was used to evaluate the effects of two factors: concentration of the inoculum (two levels) and fermentation time (four levels). The best experimental treatment was dried in a heat pump dryer at 40 and 50 °C, at 0.8 and 1.2 m/s, and drying processes were modeled using thin‐layer math equations. Then, a mixture design was used to evaluate the interactions between the dried dough, rice flour and maltodextrin to select an optimum mix according to the objective function (average value of the three commercial cream soups). A base for the quinoa soup with a permissible saponins content and viscosity similar to that of trademark products was obtained. Practical applications The results of this research will help the food industry to cook high nutritional quality soups using gluten‐free ingredients. Moreover, the use of lactic acid bacteria for fermenting quinoa is a good technique for improving the organoleptic characteristics and rheological properties of the final product. In addition, the culture medium was based on quinoa flour to help decrease the costs of the process compared with the price of commercial MRS broth.

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“…On the basis of their technological potentials, the strains L. plantarum S28, P. acidilactici S16, P. pentoseus S14, W. cibaria S25 and L. brevis S12 isolated from wheat flours retains better starch degradation ability. It may developed into starter cultures (sourdoughs) in the making of fermented cereal foods, including bread, to contribute to the enzymatic pool and yield products with a higher fermentable sugar content (Amapu et al 2016;Hattingh et al 2015). The hypothesis that the amylolytic activity of strains studied are cell wall bound or/and produced in cell-free supernatants needs to be verified.…”

Section: Amylolytic Activitymentioning

confidence: 99%

Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours

Nachi¹,

Fhoula

Smida

et al. 2018

Ann Microbiol

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The present work was carried out to identify lactic acid bacteria (LAB) from wheat flours and to evaluate their technological capabilities for potential incorporation in sourdough process. Six samples of baking wheat flours were collected from mills situated in different geographical regions of Tunisia and used for microbiological analysis of total mesophilic aerobic microorganisms, yeasts, moulds and LAB. A total of 45 autochthonous LAB were isolated and identified by genetic analysis of 16S-23S rRNA intergenic transcribed spacer ITS generated patterns ITS-PCR. One representative strain of each ITS-PCR pattern was subjected to partial sequencing of the 16S rRNA. Strains were identified as Weissella cibaria, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus pentosaceus, Pediococcus pentoseus, Pediococcus acidilactici, Enterococcus faecium, Enterococcus casseliflavus and Enterococcus faecalis. Technological features including acidification, antimicrobial, amylolytic, proteolytic and antioxidant activities of six selected LAB strains were investigated for future in situ applications. Moreover, LAB were investigated for their ability to produce exopolysaccharides. All tested LAB showed good acidifying ability by decreasing significantly (p<0.05) the pH of flour extract below 4.0 after 24 h and below 3.0 after 72 h. P. pentoseus and P. acidilactici presented fermentation quotient FQ (ratio of lactic and acetic acids) close to the optimal range. All flour LAB isolates, demonstrated extracellular proteolytic activity. W. cibaria S25 had the highest radical-scavenging activity with a rate of 25.57%. L. plantarum S28 demonstrated the highest amylolytic activity (1386 U/mL) followed by P. acidilactici S16 (1086 U/mL). Although, L. plantarum S28 showed the highest production of exopolysaccharides (0.97 g/L). Moreover, different halo of inhibition were detected against E. coli, Staphylococcus aureus, Aspergillus niger and Penicillium expansum. This study revealed that autochthonous flour LAB exhibited interesting technological features and thus could be used in sourdough production.

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Amylolytic strains of Lactobacillus plantarum isolated from barley

Cited by 18 publications

References 36 publications

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Lactic Acid Bacteria as Microbial Silage Additives: Current Status and Future Outlook

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented withLactobacillus plantarum

Microbiological analysis and assessment of biotechnological potential of lactic acid bacteria isolated from Tunisian flours

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