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Amylase production by three Lactobacillus strains isolated from chicken crop
Author(s) -
Champ Martine,
Szylit Odette,
Raibaud P.,
AïutAbdelkader Nadra
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb01689.x
Subject(s) - maltotriose , maltose , amylopectin , amylase , starch , food science , alpha amylase , hydrolysis , chemistry , lactobacillus acidophilus , biochemistry , biology , amylose , bacteria , enzyme , sucrose , probiotic , genetics
Three amylolytic Lactobacillus strains designated LEM 220, LEM 207 and LEM 202 were isolated from the chicken crop. They belonged to the subgenus Thermobacterium. Strain LEM 220 resembled Lact. acidophilus. Amylase production was more abundant in cells grown in media containing amylopectin or starch than in media containing glucose or maltose. Optimum pH and temperature of the amylase were 5.5 and 55°C respectively. Hydrolysis of amylopectin gave maltose, maltotriose and small amounts of glucose. Strain LEM 207 also resembled Lact. acidophilus , but differed from strain 220. It had a lower amylase activity. Optimum pH and temperature of the amylase were 6.4 and 40°C, respectively, and hydrolysis of amylopectin gave maltose, maltotriose and carbohydrates higher than maltopentaose. Strain LEM 202 was similar to Lact. vitelinus. It had the lowest amylase activity which was increased only in presence of maltose. Amylase properties were similar to those of LEM 220.