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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2017)
[Effective from January 1, 2017]
For more details click here

ICV 2015: 85.95
Index Copernicus ICI Journals Master List 2015 - IJCMAS--ICV 2015: 85.95
For more details click here
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2015: 85.95
NAAS RATING 2017: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(4): 1193-1201
DOI: https://doi.org/10.20546/ijcmas.2017.604.146


α-galactosidase and β-glucosidase Enzyme Activity of Lactic Strains Isolated from Traditional Fermented Foods of West Garo Hills, Meghalaya, India
Birendra Kumar Mishra1, Subrota Hati2*, Sujit Das1, Santosh Mishra3 and Surajit Mandal4
1Department of Rural Development and Agricultural Production, North-Eastern Hill University, Tura campus, Meghalaya-794 001, India
2Dairy Microbiology Department, S.M.C. College of Dairy Science, Anand Agricultural    University, Anand-388 110, India
3Dairy Microbiology Department, GADVASU, Ludhiana, India
 4Dairy Microbiology Division, National Dairy Research Institute, Karnal-132001,Haryana, India
*Corresponding author
Abstract:

In the study, α-galactosidase released by Lactic acid bacteria catalyse hydrolysis of galactose containing oligosaccharide. Similarly, β-glucosidase of lactic acid bacteria are making a significant contribution to the dietary and sensory attributes of fermented foods as by deglucosylation, they can release flavour compounds from glucosylated precursors and could increases the bioavailability of health-promoting secondary metabolites. Therefore, the aim of this study was to select strains of lactic acid bacteria isolated from ethnic fermented foods of West Garo Hills of Meghalaya state. Out of forty nine fermented food-derived isolates, Lactobacillus rhamnosus (K4) was selected as the maximum producer of α-galactosidase and Lactobacillus helveticus (K14) produced maximum β-glucosidase. Hence, these strains can be used as producer of both, α-galactosidase and β-glucosidase enzymes during fermentation of complex sugars.


Keywords: α-galactosidase, β-glucosidase, Lactobacillus, fermented food, Meghalaya.
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How to cite this article:

Birendra Kumar Mishra, Subrota Hati, Sujit Das, Santosh Mishra and Surajit Mandal. 2017. α-galactosidase and β-glucosidase Enzyme Activity of Lactic Strains Isolated from Traditional Fermented Foods of West Garo Hills, MeghalayaInt.J.Curr.Microbiol.App.Sci. 6(4): 1193-1201. doi: https://doi.org/10.20546/ijcmas.2017.604.146