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A. Cell morphology of Pediococcus pentosaceus G6 isolated from gatot (400x of magnification); B. Cell morphology of Candida albicans Tr7 isolated from ragi tapai 1000x of magnification) with methylene blue staining; C. Scanning electron micrograph of G6 (10,000x magnification) and D. Scanning electron micrograph of Tr7 (5,000x of magnification).
Source publication
The amylolytic activity has been studied in yeast and lactic acid bacteria (LAB) which are isolated from various types of traditional fermented cassava. The study aimed to obtain yeast and LAB isolates which high amylolytic activity for inoculum in cassava fermentation. A total of 23 yeasts and 22 LAB isolates were isolated from Gatot, Tiwul, Tapai...
Context in source publication
Context 1
... May 15, 2017) showed that Tr7 yeast isolate was Candida tropicalis strain NITCSK1 with 99% of identity (table 6). The morphological features of the two species are shown in figure 1. Pediococcus pentosaceus G6 isolate is a Gram-positive bacterium that has a cell size of 0.5 -1.2 x 1.0 -10 μm, coccus cells, and appears in pairs (diplococcus). ...
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The purpose of this study was to determine the effect of LAB (Lactic Acid Bacteria) isolate types and LAB concentrations on sorghum fermentation on the physicochemical characteristics of sorghum flour. The sorghum flour was modified using a fermentation process with two types of LAB derived from wikau maombo (traditional fermented cassava used as l...
Citations
... As opposed to chemical starch hydrolysis, ALAB's starch-modifying enzymes (amylases) have a wider range of uses in the starch processing industries (Petrova et al. 2013, Smerilli et al. 2015 [18,19] . According to Yousif et al. (2010) [20] and Turpin et al. (2011) [21] , ALAB are mostly found in amylaceous fermented foods, such as fermented meals made from manioc (cassava) (damayanti et al., 2020) [22] , sorghum, maize, rice, millet, taro etc. Fermented cereals, drinks with a maize base like Pozol (Daiz-Ruiz et al. 2003) [23] , beer malt (Zeng et al., 2023) [24] , and the probiotic beverage Boza (Petrova et al. 2013) [18] are other sources of ALAB. ALAB are also discovered in plant and animal digestive systems. ...
Gelatinization and liquefaction are performed on natural source ingredients that are complicated in starch used to make lactic acid before they are using an enzyme; glucose is converted to lactic acid by the Lactobacillus bacteria. By removing the two-step process, bacteria having both lactic acid and amylolytic-producing traits will be able to convert starchy biomass directly to lactic acid. Sadly, only a very small number of Bacteria producing amylolytic lactic acid include robust ability to produce high substrate concentrations, lactic acid. The review examines a number of amylolytic lactic acid bacteria that are used in food processing and other industrial settings to produce lactic acid from biomass and other industrial application of α-amylase and amylolytic lactic acid bacteria.
Niandoubao is an ancient Chinese northeast fermented food mainly manufactured by glutinous proso millet (GPM). Succession and carbohydrate metabolism of complex microorganisms during GPM soaking (primarily spontaneous fermentation) may affect pH and starch content and then change the texture properties of Niandoubao. This study determined physicochemical parameters during the GPM spontaneous fermentation period, including pH, starch components, and reducing sugar content. Analysis of microbial diversity and the functional pathways related to these physicochemical parameters were also performed by 16S rDNA and metagenomics sequencing. Results showed that the pH value significantly decreased during the GPM spontaneous fermentation process. The total starch content and amylopectin content of fermented samples decreased significantly (p < 0.05), and amylose content increased overall but decreased slightly during fermentation while reducing sugar content increased. In addition, the Lactococcus genus was a predominate genus during the spontaneous fermentation period according to high throughput sequencing results. The metagenomic results further confirmed that Lactococcus lactis species encodes α-amylase (amyA/malS), α-glucosidase (malZ), and l-lactate dehydrogenase (ldh) contributed the most to starch degradation and increased of reducing sugar content and lactic acid production. Our study provides a new research angle to 16S rDNA high throughput sequencing combined with metagenomic sequencing analysis on microorganisms and metabolisms in spontaneous GPM fermentation for starch's acidic and enzymatic degradation. It is also concluded that Lactococcus lactis showed the potential use as a starter for Niandoubao manufacture.
