Enzymatic profile of Lactobacillus brevis strains isolated from different sources

Enzymatic profile of Lactobacillus brevis strains isolated from different sources: The enzymatic activities of lactic acid bacteria in the composition of sourdough for the production of bread affect the quality of the final product. The enzyme profiles of 3 Lactobacillus brevis strains (L.brevis LBRZ7, L.brevis LBRZ8 and L.brevis X1) using the kit API ZYM are determined. Their proteolytic and amylolytic activities are examined as well. L.brevis LBRZ7, L.brevis LBRZ8 and L.brevis X1 exhibit proteolytic activity as well as esterase lipase, leucine-aminopeptidase, valine-aminopeptidase, cystine-aminopeptidase, acid phosphatase, phosphohydrolase, α-galactosidase and β-galactosidase activity. L.brevis LBRZ7 and L.brevis LBRZ8 also demonstrate proteolytic activity as well as acid phosphatase and β-glucoronidase activity, L.brevis LBRZ7 also has lypolitic activity. L.brevis LBRZ7 exhibits higher amilolytic activity and L.brevis LBRZ8 shows the highest proteolytic activity. The presence of the reported enzymatic activities makes the strains suitable for incorporation in sourdough starters.