Evaluation of Invertase and Amylase Activities of Latic Acid Bacteria Isolated from ‘Pupuru’ (An Indigenous African Fermented Cassava Staple Food)

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B. C. Akin-Osanaiye
B. T. Azeez
I. W. Olobayotan


Lactic acid bacteria produce lactic acid as the major end product during sugar fermentation. This study was carried out to isolate lactic acid bacteria (LAB) from pupuru; a staple cassava food. The result of the bacterial count indicated that the count ranges from 3.1 × 104 CFU/g to 8.7 × 104 CFU/g. Base on the Gram reaction, microscopic morphology and biochemical characteristics, the isolated LAB were identified as Pediococcus halophilus, Lactobacillus casei, Lactobacillus brevis, and Lactobacillus fermentum. Analysis of the percentage of occurrence of the lactic acid bacteria indicated that Lactobacillus casei (50.0%) was the most dominant LAB, P. halophilus, Lactobacillus brevis, L. fermentum were least occurring (16.7%). The amylase enzyme index showed that P. halophilus had no enzyme index while L. casei and L. fermentum had enzyme index of 4.00 mm while L. brevis had an enzyme index of 3.00 mm. Of the LAB isolated, only L. casei (0.064 µg/mL) had invertase activity. L. fermentum (0.099 µg/mL) and L. casei (0.08 µg/mL) showed considerable effect in the production of amylase. The result of this study indicated that Lactobacillus brevis, L. casei, and L. fermentum will be a viable addition in the amylase production industries while L. casei could be investigated further for enhancement in enzyme production.

Amylase, latic acid bacteria, Pupuru, sugar fermentation.

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How to Cite
Akin-Osanaiye, B. C., Azeez, B. T., & Olobayotan, I. W. (2019). Evaluation of Invertase and Amylase Activities of Latic Acid Bacteria Isolated from ‘Pupuru’ (An Indigenous African Fermented Cassava Staple Food). Asian Journal of Research in Biochemistry, 5(3), 1-8. https://doi.org/10.9734/ajrb/2019/v5i330090
Original Research Article


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