In the study, α-galactosidase released by Lactic acid bacteria catalyse hydrolysis of galactose containing oligosaccharide. Similarly, β-glucosidase of lactic acid bacteria are making a significant contribution to the dietary and sensory attributes of fermented foods as by deglucosylation, they can release flavour compounds from glucosylated precursors and could increases the bioavailability of health-promoting secondary metabolites. Therefore, the aim of this study was to select strains of lactic acid bacteria isolated from ethnic fermented foods of West Garo Hills of Meghalaya state. Out of forty nine fermented food-derived isolates, Lactobacillus rhamnosus (K4) was selected as the maximum producer of α-galactosidase and Lactobacillus helveticus (K14) produced maximum β-glucosidase. Hence, these strains can be used as producer of both, α-galactosidase and β-glucosidase enzymes during fermentation of complex sugars. | α-galactosidase and β-glucosidase enzyme activity of lactic strains isolated from traditional fermented foods of West Garo Hills Meghalaya India
