**6. References**

652 Lactic Acid Bacteria – R & D for Food, Health and Livestock Purposes

**5. Conclusion** 

**Author details** 

Frédéric Tavea

Corresponding Author

 \*

Bertrand Tatsinkou Fossi\*

liquefaction stage at high temperatures.

efficient way to inhibit food-borne pathogens.

sources and the *L. fermentum* 04BBA19 strain.

*L. plantarum* A6 [80, 9] *L. plantarum* LMG18053 [9] *L. plantarum* NCIM 2084 [81] *Streptococus. bovis* 148 [82] *Lactobacillus sp* LEM 220, [85] *Lactobacillus sp* LEM 207 [85] *Leuconostoc sp* [86] *Leuconostoc* St3-28 [80] *S. macedonicus* [87] *L. amylolyticus* [88] *L. amylophilus* JCIM 1125 [84] *L. amylophilus* B 4437 [28, 32] *L. amylophilus* GV6 [20] *Bifidobacterium adolescentis* Int57 [15] *B. adolescentis* ZS8 [16]

**Table 4.** The main amylolytic lactic bacteria strains isolated during the past two decade

*L. fermentum* 04BBA19 which is a soil isolate produced very high thermostable -amylase. This is the first study dealing with high thermostable amylase from a lactic acid bacterium. According to its properties, this enzyme is a good candidate for starch hydrolysis at high temperature. An economical process could be attained through the use of this enzyme at the

On the other hand the fact that thermostable amylase and lactic acid production can be combined in single fermentation step would not only provide a way to make gruels with high energy density, but also improve its safety, since lactic acid bacteria fermentation is an

Owing to the importance of this finding, further studies will focus on the development of an accurate method for preparing high energy density complementary food using local starchy

*Department of Microbiology and Parasitology, University of Buea, Buea, Cameroon* 

*Department of Biochemistry, University of Douala, Douala, Cameroon* 

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