The kinetics of enzymes that involved in cassava fermentation produce by co-culture starter of two lactic acid bacteria

Abstract

Our previous finding showed that the single culture of Lactobacillus plantarum has a maximum time of 18 hours in order to produce carboxyl cellulose and amylase during cassava fermentation. These two enzymes are important in order to give a final characteristic of modified cassava flour including texture, aroma, flavor and taste. The cyanide content of cassava tuber also decreases during its fermentation process. We therefore aimed to modify the starter using co-culture starter of L. plantarum and L. acidophilusand to analyze the production of extracellular amylase and carboxymethyl cellulose during cassava fermentation. The maximum of carboxymethyl cellulose and amylase activity of 13.76 × 10-3 U/ml and 8.31 × 10-3 U/ml, respectively, were obtained from filtrate that has been incubated at 37°C for 23 and 26 h, respectively under static condition. The Km of CMCase and amylase by co-culture starterof L. plantarum and L. acidophilus (1:1) were 0.4791 × 10-3 U/ml and 0.6133 × 10-3 U/ml, respectively. Vmax for CMCase and amylase were 0.8902 × 10-3 and 0.8703 × 10-3 g/mL, respectively.