Lactobacillus plantarum (strain B411) and multiple strains starter culture fermented maize sourdoughs have successfully been used to produce maize bread with improved quality. In this study, the dominant lactic acid bacteria in these sourdoughs were characterised and identified using MALDI-TOF and found to be L. plantarum. These dominant lactic acid bacteria were tested for amylolytic and proteolytic properties. It was only the L. plantarum from the multiple strains sourdough that exhibited amylolytic property. However, the dominant lactic acid bacteria in both sourdoughs exhibited proteolytic properties. Greater proteolytic activity was observed in the L. plantarum sourdough. Relating these findings to the improvement in maize bread quality, it is suggested that the amylolytic and proteolytic activities of the lactic acid bacteria brought about starch modification either directly by hydrolysing the starch granules, thereby creating a larger surface area and hence increased water absorption, and/or increasing the accessibility of water to the starch as a result of hydrolysis of the endosperm protein matrix and proteins soluble in the dough liquid, binding to the starch granules.
Keywords: maize sourdough, proteolytic activity, amylolytic activity
PAPER TITLE :IDENTIFICATION AND CHARACTERISATION OF LACTIC ACID BACTERIA IN MAIZE SOURDOUGHS AND THEIR ROLE IN IMPROVING MAIZE BREAD QUALITY
FUTA JOURNAL OF RESEARCH IN SCIENCE | VOLUME 13 NUMBER 3 2017
Paper Details
- Author(s) : Falade A.T*, Buys E.M and Taylor J.R.N
- Abstract:
