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Amylolytic Cultures of Lactobacillus acidophilus : Potential Probiotics to Improve Dietary Starch Utilization
Author(s) -
Lee HS,
Gilliland SE,
Carter S
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb11343.x
Subject(s) - lactobacillus acidophilus , starch , food science , probiotic , amylase , lactobacillaceae , lactobacillus fermentum , microbiology and biotechnology , hydrolysis , biology , enzyme assay , enzyme , chemistry , lactobacillus , bacteria , biochemistry , fermentation , lactic acid , lactobacillus plantarum , genetics
The amylase activity of twenty strains of Lactobacillus species isolated from intestinal contents of pigs was studied in vitro. Hydrolysis of starch was measured by following the disappearance of starch in a broth medium during the growth of all three strains. The amount of enzyme activity varied among strains. Three strains (A‐4, L9 and L23) were selected for further study based on their high amylolytic activity in a broth containing soluble starch as the only carbohydrate source. Strains A‐4 and L23 were identified as L. acidophilus and strain L9 was identified as L. fermentum. Among the three cultures, L. acidophilus L23 was selected as a potential candidate for use as a probiotic for improving digestion of starch in pigs based on its growth and hydrolysis of raw starch. The enzyme activity of L. acidophilus L23 was associated with the cell envelope and that of L. fermentum L9 was extracellular. The enzyme activity of L. acidophilus A4 was found in both locations. The enzyme activity of L. acidophilus L23 was inducible rather than constitutive.