Technological properties and probiotic potential of Lactobacillus fermentum strains isolated from West African fermented millet dough

Table 1 Amylase activity and exopolysaccharides production by L. fermentum

		Clear zone around colonies/slime length^a
Microbial specie	Activity	-	+	++	+++
L. fermentum (n = 176)	Amylase	83.5	16.5	0	0
L. fermentum (n = 176)	Exopolysaccharide	14.4	38.4	39.2	8.4

^aValues are percentages (%) of the total number (n) of L. fermentum strains
- No clear zone around colony or slime formation observed, + diameter of clear zone or slime length of <1.5 mm, ++ diameter of clear zone or slime length of 1.5 – 3 mm, +++ diameter of clear zone or slime length >3 mm

ISSN: 1471-2180