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Screening of Amylolytic Lactic Acid bacteria for Rice Starch
Nalwoga Mariam 1,Liu Xiaoming 2,Zhang Qiuxiang 2,Zhang Hao 3,Chen Wei 4 * #
1.Jiangnan University, JiangSu WuXi 214122
2.Jiangnan University
3.Jiangnan University 21412 Wuxi,
4.School of Food Science and Technology, Jangnan University, 214122 Wuxi
*Correspondence author
#Submitted by
Funding: none
Opened online: 5 March 2013
Accepted by: none
Citation: Nalwoga Mariam,Liu Xiaoming,Zhang Qiuxiang.Screening of Amylolytic Lactic Acid bacteria for Rice Starch[OL]. [ 5 March 2013] http://en.paper.edu.cn/en_releasepaper/content/4523495
Twenty-nine Lactobacillus Plantarum strains potentially useful in the development of a functional ready to drink rice beverage were screened for amylolytic activity by investigating their capacities to utilize rice starch, using the known amylolytic L. plantarum A6 as a reference strain. Among these strains, 21 were capable of degrading rice starch, 10 showed extracellular amylase activity greater than 0.30 μ Units /ml. The microbial growth, titratable acidity, pH, reducing sugars and organic acids were measured respectively. Only 4 strains were able to grow substantially in the liquid medium, reaching maximum cell count after 12 h fermentation (7.0-10.6 log cfu /ml), with a pH below 4.5. Lactic acid was produced in amounts ranging from 5.98 mg/ml to 8.16 mg/ml and acetic acid ranged between 3.47mg/ml to 5.90 mg/ml. Some strains produced more acetic acid than lactic acid between 12- 24 h of fermentation. L. Plantarum Z4 showed highest residual reducing sugars utilisation content. Two of the strains tested (L. plantarum Z4 and L. plantarum CS) that showed the highest growth and amylase activity were recommended suitable for further studies and the development of a fermented rice beverage.
Keywords:amylolytic; cereals; fermentation; lactic acid bacteria; rice; starch

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