African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Amylolytic strains of Lactobacillus plantarum isolated from barley

Hattingh, M.
  • Hattingh, M.
  • Department of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.
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Alexander, A.
  • Alexander, A.
  • Southern Associated Maltsters (Pty) LTD, P.O. Box 27, Caledon 7230, South Africa.
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Meijering, I.
  • Meijering, I.
  • Department of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa; Southern Associated Maltsters (Pty) LTD, P.O. Box 27, Caledon 7230, South Africa.
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Van Reenen, C. A.
  • Van Reenen, C. A.
  • Department of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.
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Dicks, L. M. T.*
  • Dicks, L. M. T.*
  • Department of Microbiology, University of Stellenbosch, Stellenbosch 7600, South Africa.
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  •  Received: 03 September 2014
  •  Accepted: 15 January 2015
  •  Published: 28 January 2015

Abstract

Two α-amylase-producing strains of Lactobacillus plantarum were isolated from South African barley. The extracellular α-amylase activity produced by strain A.S1.2 coincided with cell growth, while strain B.S1.6 produced α-amylase mainly during stationary growth. Cell wall α-amylases in both strains were approximately five times higher than recorded for extracellular α-amylases. Both strains demonstrated highest extracellular α-amylase activity in 2% (w/v) maltose, followed by 2% (w/v) malt extract and 2% (w/v) starch, respectively. The α-amylase produced by the two strains functioned optimally at 50°C and under alkaline conditions. The two strains of L. plantarum fermented carbohydrates naturally present in barley, and produced cell-bound and cell-free α-amylase at alkaline conditions. The two strains may be developed into starter cultures to facilitate the germination of barley and produce malt with a higher fermentable sugar content.

 

Key words: Lactobacillus plantarum, starch hydrolysis, barley, malting.

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