STUDY ON GROWTH PROFILEAND THE PRODUCTION OF Α-AMYLASE FROM LACTOBACILLUS ACIDOPHILUS ISOLATED FROM THE CURD
Journal Title: Innoriginal: International Journal Of Sciences - Year 2017, Vol 4, Issue 1
Abstract
Curdisused in general as probiotic agent since ancient times. In Indian market, curdis the most common fermented milk product. It is the coagulated milk product. But its scientific use as probiotic drink is not soclear till now. But severalstudies have been carried on this aspect.Lactobacillus is the bacteria which converts milk sugar lactose into lactic acid by the process of fermentation. In the present research work, Lactobacillus acidophilus was isolated from the curd . It was studied that the isolated strain was Gram positive, cocco-bacilli and non-motile in nature. Bacteria were subjected to study its growth profile. Nutrient medium was used for their growth. In the nutrient broth, itwas observed that the isolated bacteria were also capable to produce α-amylase . Production of α-amylase from Lactobacillus acidophilus has been investigated under submerged fermentation. The optimum temperature, pH and fermentation duration was investigated on the growth of bacteria for enzyme production.
Authors and Affiliations
PRIYA VYAS, MRUNAL SHIRSAT, PRIYANKA JAIN, BULBUL SHARMA, ARJUN KUMAWAT, JAYPAL SINGH PANWAR
Keywords
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