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Amylolytic lactic acid bacteria in fish silage
Author(s) -
Lindgren S.,
Refai O.
Publication year - 1984
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.1365-2672.1984.tb01386.x
Subject(s) - lactic acid , silage , bacteria , enzyme , chemistry , amylase , fermentation , food science , enzyme assay , leuconostoc , pediococcus , isoelectric focusing , biochemistry , isoelectric point , biology , lactobacillus , genetics
An ∝aL‐amylase activity has been observed in lactic acid bacteria occurring initially in fermented fish silage. The organisms belong to the genus Leuconostoc . The main fraction of the amylolytic enzyme produced by one of the isolated bacteria is cell‐bound and is released into the medium at a late stage of growth. Treating cells with ultrasound or Triton X‐100 increases enzyme activity in the culture filtrate. The pH range for enzyme activity is 5.0–7.0, with an optimum at pH 6.0. The enzyme is extremely labile at pH 8.0 and is inactivated at temperatures above 50°C at pH 5.8. Two enzyme fractions were found by isoelectric focusing, the main one at pH 5.00 and another at pH 4.5. Chromatography on DEAE cellulose gave two active peaks.