Isolation and characterization of new amylolytic strains of Lactobacillus fermentum from fermented maize doughs (mawe and ogi) from Benin

Twelve amylolytic heterofermentative lactic acid bacteria were isolated in Benin from the fermentation processes of maize sour dough, namely ogi and mawe. Discrimination of strains was performed by DNA restriction patterns and compared with carbohydrate fermentation profiles. This allowed two new am...

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Bibliographic Details
Published in:Journal of applied microbiology 1998-09, Vol.85 (3), p.512-520
Main Authors: Agati, V, Guyot, J.P, Morlon-Guyot, J, Talamond, P, Hounhouigan, D.J
Format: Article
Language:English
Subjects:
Biological and medical sciences
Biology of microorganisms of confirmed or potential industrial interest
Biotechnology
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
Isolation and description
Lactobacillus fermentum
Mission oriented research
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Summary:Twelve amylolytic heterofermentative lactic acid bacteria were isolated in Benin from the fermentation processes of maize sour dough, namely ogi and mawe. Discrimination of strains was performed by DNA restriction patterns and compared with carbohydrate fermentation profiles. This allowed two new amylolytic strains, Ogi E1 and Mw2, belonging to the species Lactobacillus fermentum, to be distinguished. Strains Ogi E1 and Mw2 presented different amylolytic activities; amylase from strain Mw2 was more acidophilic and mesophilic than amylase produced by strain Ogi E1.
ISSN:1364-5072
1365-2672
DOI:10.1046/j.1365-2672.1998.853527.x