Amylolytic Potential of Lactic Acid Bacteria Isolated from Wet Milled Cereals, Cassava Flour and Fruits
Амилолитический потенциал молочнокислых бактерий, выделенных из мокроизмельчённых зерновых, муки маниоки и фруктов
2016-01-10
SCID: 54.1/g87xmcgf
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amylolytic potentialcassava flourfruitslactic acid bacteriawet milled cereals
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Key Findings
1
Isolates from different sources (cereals, cassava, fruits) showed variable amylolytic activities, implying source-dependent enzyme production.
2
Lactic acid bacteria (LAB) were isolated from wet milled cereals, cassava flour and fruits and assessed for amylolytic potential.
3
Some LAB isolates exhibited measurable amylolytic (starch-degrading) activity, indicating capability to hydrolyze starch from these substrates.
4
The identified amylolytic LAB represent potential candidates for applications in food fermentation processes involving starchy substrates.
Research Object
Lactic acid bacteria isolated from wet milled cereals, cassava flour and fruits
Research Subject
Amylolytic potential (starch-degrading activity) of these lactic acid bacteria
Publication Details
Publication Date
2016-01-10
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