Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

Abstract

In spite that lactic acid bacteria (LAB) are used for production of fermented foods and drinks for millennia, their ability to grow using starch as a sole carbon source was noticed by the scientists in the last 30 years. A number of amylolytic LAB (ALAB) strains were isolated and several detailed investigations of biochemical and genetic basis of starch hydrolysis were performed. The purpose of this review is to summarize for the first time the available data about the starch-modifying enzymes in ALAB. The most important amylolytic representatives of the genera Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Carnobacterium, and Weissella are described. Amino acid sequences, corresponding to ALAB amylase enzymes are compared and some features of the gene expression are analyzed. The possible application of ALAB strains for direct production of lactic acid from starch, as well as their participation in food manufacturing is discussed.

Recent insight in α-glucan metabolism in probiotic bacteria

“…2). The rareness of α-amylases in lactobacilli is consistent with only 11 of 96 species reported to degrade starch (Petrova et al 2013), in a highly strain dependent manner. The majority of the extracellular GHs were modular featuring domains of unknown function, cell attachment modules, starch binding domains assigned into carbohydrate binding module (CBM) families 25, 26, 41, and 48 (Christiansen et al 2009) (Fig.…”

Karakteristik Fisikokimia Dan Antibakteri Virgin Coconut Oil Hasil Fermentasi Bakteri Asam Laktat

“…Enzim α-amilosa (99.5 kDa) pada L. plantarum bekerja mengkatalisis pemecahan pati menjadi maltotriosa dan maltotetraosa dengan aktivitas mencapai 30-40% pada suhu 25-30°C dibandingkan pada suhu optimumnya (60°C) (Talamond et al 2002). Lebih lanjut, maltotriosa dan maltotetraosa dapat dikonversi menjadi asam laktat oleh BAL (Reddy et al 2008;Petrova et al 2013). Asam laktat menurunkan pH santan.…”

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

“…This was probably due to a faster growth rate of starter culture. LAB produced amylase enzyme which rapidly degraded starch to simple sugars thatcould then be utilized for lactic acid production (Petrova et al 2013). Therefore, rapid decrease of reducing sugar in substrate (Fig 2B) was observed in the LAB culture inoculated batch.…”

“…The degradation of starch was indicated by the decrease of starch content in the pickled sweet potatoes after fermentation (Table 1). Amylase enzyme was reported to present naturally in sweet potatoes (Takahata et al 1995;Hagenimana et al 1994;Krishnan et al 2010) and produced by LAB as well (Reddy et al 2008;Petrova et al 2013 ). This enzyme was able to rapidly degrade starch to a simple sugar such as glucose.…”

“…Lactic acid bacteria and other microbes are able to produce depolymerizing enzymes that act on cell-wall components (Marin-Rodriguez et al 2000;Mokemiabeka et al 2011) and on starch (Petrova et al 2013), thus destroying the integrity of the plant tissues. Enzymatic tissue softening caused by microbial agents has been reported in pickled cucumber (Maruvada and McFeeters 2009) and other fruits and vegetables containing pectin (Duvetter et al 2009).…”