Understanding fermentation behaviour of Lactic acid bacteria grown on resistant starch as the substrate.

Mousami Shankar, A. and Narayan, B. and Muralikrishna, G. (2018) Understanding fermentation behaviour of Lactic acid bacteria grown on resistant starch as the substrate. Trends in Carbohydrate Research, 10 (4). pp. 1-9.

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Abstract

Resistant starch (RS) is bracketed along with dietary fibre components and its importance as a prebioticfood is increasingly recognized all over the world. However, its mode of fermentation by large intestinal lactic acid bacteria is not understood in detail with respect to its degradation by the induced amylolytic enzymes during its fermentation. Hence in the present study, seven Lactic acid Bacterial Cultures were evaluated for their ability to degrade RS. The major amylolytic enzymes i.e amylases/debranching enzyme activities were negligible in the culture filtrates. However, a membrane bound a-glucosidase was detected in significant amounts of all the seven culture filtrates of Lactic acid bacteria among which Lactobacillus fermentum culture filtrates showed maximum activity. Hence, conditions were optimized by employing response surface method using Box-Behnken Design with RS as the sole substrate in order to obtain an enhanced a-glucosidase activity from Lactobacillus fermentum. The optimized conditions for L. fermentum NCDC156 to produce maximum a-glucosidase activity (U/ml) were 6% (v/w) inoculum, 18 hours of fermentation at 30 ±1oC. The optimized conditions resulted in more than two fold increase in a- glucosidase concentration as compared with the control. The use of detergents in the extraction media enhanced a-glucosidase activity substantially, indicating the membrane bound nature of the enzyme.

Item Type:	Article
Uncontrolled Keywords:	resistant starch, lactobacillus fermentation, alpha-glucosidase, response surface method
Subjects:	500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 30 Starch Chemistry 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
Divisions:	Dept. of Biochemistry Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 Jan 2023 06:49
Last Modified:	25 Jan 2023 06:49
URI:	http://ir.cftri.res.in/id/eprint/15886

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