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Lactobacillus amylovorus as a phytase producer in submerged culture
Author(s) -
Sreeramulu G.,
Srinivasa D.S.,
Nand K.,
Joseph R.
Publication year - 1996
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.1996.tb01342.x
Subject(s) - phytase , lactobacillus , food science , biology , lactobacillaceae , fermentation , bacteria , lactic acid , microbiology and biotechnology , enzyme , biochemistry , genetics
Nineteen strains of lactic acid producing bacteria of the genera Lactobacillus and Streptococcus collected from different culture collections were screened for the production of extracellular phytase. A number of them exhibited the enzyme activity in the fermentation medium but Lactobacillus amylovorus B4552 produced the maximum amounts of phytase ranging from 125 to 146 units ml ‐1 extracellularly under the submerged cultivation conditions. The optimum glucose and inorganic phosphate levels for highest phytase production were found to be 1% and 24% mg, respectively. Lactobacillus amylovorus has potential in improving nutritional qualities of cereal and pulse‐based food fermentations.