Purification and some characterization of amylolytic enzyme from Lactobacillus L 137
1991
Chakamas Wongkhalaung | Takano, M. (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Amylolytic lactic acid bacteria from Burong-bangus was isolated and identified by Olympia. This bacterium strain L 137 could produce DL-lactic acid from starch. The amylase was extracellular with the molecular weight of 65,000 as determined by SDS PAGE (sodium dodecylsulfate polyacrylamide gel electrophoresis). Maximum amylase activity was obtained after 24 hr cultivation when strain L 137 was grown anaerobically in a medium containing yeast extract, polypeptone, soluble starch and CaCO3 at 30 deg C. Purification method was carried out using ethanol precipitation, DEAE-Sepharose and Toyo-pearl HW55. This investigation reports different methods of purification and some characterizations of the enzyme obtained from the scale-up cultivation of strain L-137.
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