ISOLATION AND CHARACTERIZATION OF NEW AMYLOLYTIC STRAINS OF LACTOBACILLUS-FERMENTUM FROM FERMENTED MAIZE DOUGHS (MAWE AND OGI) FROM BENIN

Twelve amylolytic heterofermentative lactic acid bacteria were isolate d in Benin from the fermentation processes of maize sour dough, namely ogi and mawe. Discrimination of strains was performed by: DNA restric tion patterns and compared with carbohydrate fermentation profiles. Th is allowed two nets amylolytic strains, Ogi El and Mw2, belonging to t he species Lactobacillus fermentum, to be distinguished. Strains Ogi E l and Mw2 presented different amylolytic activities; amylase from stra in Mw2 was more acidophilic and mesophilic than amylase produced by st rain Ogi El.