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Degradation of starchy substrates by a crude enzyme preparation and utilization of the hydrolysates for lactic fermentation

Shamala, T. R. and Sreekantiah, K. R. (1987) Degradation of starchy substrates by a crude enzyme preparation and utilization of the hydrolysates for lactic fermentation. Enzyme and Microbial Technology, 9. pp. 726-729.

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Abstract

An enzyme preparation obtained from Aspergillus ustus, possessing cellulase, a-amylase, amyloglucosidase, proteinase and D-xylanase activities, was used along with commercial bacterial a-amylase and amyloglucosidase for the degradation of ragi (Eleusine coracana)flour and wheat (Triticum vulgare) bran. Lactic acid yield from ragi hydrolysate, adjusted to 5% reducing sugars (w/v), was 25% when fermented with Lactobacillus plantarum. The yields increased to 78% and 94% when the ragi hydrolysate was fortified with 20% and 60 % ( v/v) wheat bran hydrolysate, respectively. When commercial a-amylase and amyloglueosidase were used for the hydrolysis of ragi and wheat bran and L. plantarum was employed to ferment the hydrolysates containing 5% reducing sugars (w/v), lactic acid yields were 10% in ragi hydrolysate and 57% and 90% when the ragi hydrolysate was fortified with 20% and 60% (v/v) of wheat bran hydrolysate, respectively, a-Amylase and amyloglucosidase hydrolysed wheat bran added at 20% ( v/v) as the sole source of nutrient to soluble starch hydrolysate (5 % reducing sugars) gave 22 % yield of lactic acid. The yield increased to 55 % by the utilization of A. ustus enzyme preparation in addition to a-amylase and amyloglucosidase for wheat bran hydrolysis.

Item Type: Article
Uncontrolled Keywords: Lactic acid; hydrolysed starchy substrates; ragi flour; wheat bran; soluble starch; Lactobacillus plantarum; crude enzymes of Asperyillus ustus; bacterial c~-amylase; amyloglucosidase
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2011 10:55
Last Modified: 28 Dec 2011 10:23
URI: http://ir.cftri.com/id/eprint/10090

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