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**Chapter 27** 

© 2013 Fossi and Tavea, licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

and reproduction in any medium, provided the original work is properly cited.

**Application of Amylolytic** 

Bertrand Tatsinkou Fossi and Frédéric Tavea

Additional information is available at the end of the chapter

http://dx.doi.org/10.5772/50456

**1. Introduction** 

*Lactobacillus fermentum* **04BBA19 in** 

**Fermentation for Simultaneous Production** 

**of Thermostable -Amylase and Lactic Acid** 

Lactic acid bacteria (LAB) have diverse applications for both animals and humans. Food, pharmaceutical and chemical industries rely on these microorganisms to produce fermented beverage, foods and other important compounds of industrial interests. In recent years the industrial relevance of lactic acid bacteria is on an increasing trend because of the application of lactic acid as chemical for the production of biodegradable plastics [1]. Typical LAB are Gram-positive, non-sporing, catalase-negative, devoid of cytochromes, anaerobic but aerotolerant cocci or rods that are acid-tolerant and produce lactic acid as the major end product during sugar fermentation [2]. Although most LAB are unable to degrade starch because of the lack of the amylolytic activity, a few exhibit this activity and are qualified as amylolytic lactic acid bacteria (ALAB) which are able to decompose starchy material through the amylases production during the fermentation processes [3]. Regarding the importance and availability of starchy biomass in the world, amylases and lactic acid production from starch appear as two potential industrial applications of ALAB. Amylases play important role in degradation of starch and are produced in bulk from microorganisms and represent about 25 to 33% of the world enzyme market [4]. The spectrum of amylases application has widened in many fields, such as clinical, medical and analytical chemistry as well as in the textile, food, fermentation, paper, distillery and brewing industries [4]. The advantages of using thermostable amylases in industrial processes include the decreased risk of contamination, cost of external cooling and increased diffusion rate [4]. Several thermostable α-amylases have been purified from *Bacillus* sp. and the factors influencing their thermostability have been investigated [5]. However, no study has yet dealt with

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