Evaluation of Invertase and Amylase Activities of Latic Acid Bacteria Isolated from ‘Pupuru’ (An Indigenous African Fermented Cassava Staple Food)

Abstract

Lactic acid bacteria produce lactic acid as the major end product during sugar fermentation. This study was carried out to isolate lactic acid bacteria (LAB) from pupuru; a staple cassava food. The result of the bacterial count indicated that the count ranges from 3.1 × 104 CFU/g to 8.7 × 104 CFU/g. Base on the Gram reaction, microscopic morphology and biochemical characteristics, the isolated LAB were identified as Pediococcus halophilus, Lactobacillus casei, Lactobacillus brevis, and Lactobacillus fermentum. Analysis of the percentage of occurrence of the lactic acid bacteria indicated that Lactobacillus casei (50.0%) was the most dominant LAB, P. halophilus, Lactobacillus brevis, L. fermentum were least occurring (16.7%). The amylase enzyme index showed that P. halophilus had no enzyme index while L. casei and L. fermentum had enzyme index of 4.00 mm while L. brevis had an enzyme index of 3.00 mm. Of the LAB isolated, only L. casei (0.064 µg/mL) had invertase activity. L. fermentum (0.099 µg/mL) and L. casei (0.08 µg/mL) showed considerable effect in the production of amylase. The result of this study indicated that Lactobacillus brevis, L. casei, and L. fermentum will be a viable addition in the amylase production industries while L. casei could be investigated further for enhancement in enzyme production.

Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

“…Generally, 1–2% NaCl is optimal for LAB growth, while reduction/inhibition of the growth of most LAB strains has been observed above 3% NaCl [ [78] , [79] , [80] ]. However, salt-tolerant species such as Tetragenococcus halophilus are important for high-salt products such as soy sauce [ 81 ].…”

Diverse Bioactive Molecules from the Genus Lactobacillus

“…Lactobacillus amylases are considered safe since they are non-pathogenic and the end product of their fermentation is lactate, a commonly utilized flavoring ingredient in the food industry [91]. Several lactobacillus strains such as L. brevis, L. casei, and L. fermentum, were shown to produce a significant quantity of amylase [81]. The amylolytic potential of lactobacillus strains from wet-milled cereals, cassava flour, and fruits has been studied.…”

Invertase activities of lactic acid bacteria isolated from traditional fermented milk (“nono”), agadagidi and palm wine obtained from different locations in Ile-Ife, Osun-State, Nigeria

“…It is one of the simplest carbohydrases found in nature [5]. Invertase is widely distributed in the biosphere, especially in plants and microorganisms [6]. Invertase is a very useful enzyme used in the industrial processes such as food processing.…”