Isolation and selection of sauerkraut lactic acid bacteria producing exopolysaccharides (original) (raw)
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Foods
Exopolysaccharides (EPSs) produced by lactic acid bacteria present a particular interest for the food industry since they can be incorporated in foods via in situ production by selected starter cultures or applied as natural additives to improve the quality of various food products. In the present study, 43 strains were isolated from different plant-based fermented foods and identified by molecular methods. The species found were distinctively specific according to the food source. Only six Lactiplantibacillus plantarum strains, all isolated from sauerkraut, showed the ability to produce exopolysaccharide (EPS). The utilization of glucose, fructose and sucrose was explored with regard to EPS and biomass accumulation by the tested strains. Sucrose was clearly the best carbon source for EPS production by most of the strains, yielding up to 211.53 mg/L by strain Lactiplantibacillus plantarum ZE2, while biomass accumulation reached the highest levels in the glucose-based culture medium....
Exopolysaccharide Production by Selected Lactic Acid Bacteria Isolated from Fermented Vegetables
Scientific Bulletin. Series F. Biotechnologies, 2014
Lactic acid bacteria (LAB) play a key role in the food fermentation process since they contribute to the texture, flavor, quality and conservation of the fermented products. Several LAB strains have been shown to produce exopolysaccharides (EPS), with potential applications in food industry, since they can act as natural thickeners that improve the texture of the final product, decrease syneresis and reduce the fat levels in fermented foods. In situ production of EPS by LAB to get a desired texture and mouthfeel of some fermented products is being explored, in order to replace polysaccharides from plants or animals, currently in use. Moreover, it has been suggested that some EPS produced by LAB have prebiotic activity, contributing to the promotion of human gastrointestinal health. During this study, five new EPS-producing LAB strains have been selected from 21 strains isolated from fermented vegetables. The mucoidness/ropiness of the colonies developed on MRS agar media containing ...
Saudi Journal of Biological Sciences, 2021
The intention of the study was evaluated for purification and characterization of exopolysaccharides from Lactobacillus paracasei; was isolated from homemade Sauerkraut sample collected from Sivakasi, Tamil Nadu, India, confirmed by biochemical and gene sequencing (16S rRNA). The purification and characterization of exopolysaccharides from candidate bacterium were studied on appearance, solubility of the EPS, carbohydrate estimation, emulsifying activity, sulphate, protein, uronic acid content, FTIR, HPLC and GC-MS analysis. The percentage of elemental carbon, (54.36%) hydrogen (21.74%), nitrogen (9.63%) and sulphur content (18.03%) were recorded in exopolysaccharides. The emulsification index (E24) of EPS was higher in toluene (79.20) and benzene (78.867) supplemented medium. FTIR spectrum of the candidate bacterial EPS confirmed presence of sulphate compounds, carboxyl group, and hydrogen bonded compounds etc. EPS exhibited 76.34% of Total Antioxidant Capacity (TAC), 71.15% of reducing power, 68.65% of Hydrogen Peroxide scavenging activity and also 60.31% DPPH radical scavenging activity. The potential antioxidant properties observed in exopolysaccharides from Lactobacillus paracasei is considered as valuable drugs.
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International Journal of Food Microbiology, 1999
Lactic Acid Bacteria (LAB) isolated from various traditional Thai fermented foods were screened for exopolysaccharides (EPS) production. From 104 isolates, two rod-shaped and five coccal-shaped LAB were able to produce EPS from sucrose on solid media. However, only the cocci were capable of producing EPS in liquid media and these were identified as Pediococcus pentosaceus. Pediococcus pentosaceus strains AP-1 and AP-3 produced EPS in high yield. In liquid media containing sucrose as carbon source, the amount of EPS produced by AP-1 and AP-3 strains was 6.0 and 2.5 g/L, respectively. The isolated and purified EPSs were chemically characterized. On the basis of sugar composition, methylation analysis and nuclear magnetic resonance spectroscopy, both the EPSs were shown to belong to the same dextran class. In particular, both EPSs differed from linear dextran by branching through 3,6-di-Osubstituted alpha-D-glucopyranosyl residues. The EPS from P. pentosaceus AP-3 was characterized by a relatively higher degree of branching and by a higher molecular weight than that from P. pentosaceus AP-1.
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
Foods
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits.
Nutrients
Lactic acid bacteria (LAB) are capable of synthesising metabolites known as exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in fermented dairy products through their gelling and thickening properties, but they can also be beneficial to human health. This bioactivity has gained attention in applications for functional foods, which leads them to have prebiotic, immunomodulatory, antioxidant, anti-tumour, cholesterol-lowering and anti-obesity activity. Understanding the parameters and conditions is crucial to optimising the EPS yields from LAB for applications in the food industry. This review provides an overview of the functional food market together with the biosynthesis of EPS. Factors influencing the production of EPS as well as methods for isolation, characterisation and quantification are reviewed. Finally, the health benefits associated with EPS are discussed.
Turkish Journal of Agriculture: Food Science and Technology, 2023
Lactic acid bacteria are the substantial source for producing polysaccharides used in technological applications as thickeners and viscosifiers in the food industry. A broad variety of lactic acid bacteria species secrete structurally diverse exopolysaccharides that contribute to their surface attachment, protection against abiotic or biotic stress factors and nutrient uptake. The exopolysaccharides are produced naturally during fermentation process by living lactic acid bacteria cells and accepted as postbiotic for these metabolites having various physiological health-promoting effects. Exopolysaccharide producer lactic acid bacteria encode a great number of enzymes and regulatory proteins involved exopolysaccharide biosynthesis process. This process is a complex and occurs through presence of multiple genes. However, it is crucial the understanding of structure, composition, function, chemical, and physical properties of exopolysaccharides which vary from one type of bacteria to another via chemical analysis methods. In this review, the use of lactic acid bacteria exopolysaccharides, their structures, genetic modules and biosynthesis, and the use of exopolysaccharides derived from lactic acid bacteria in the food industry are described, discussed and focused on recent developments.
Exopolysaccharides Production by Lactic Acid Bacteria
Applied Microbiology: open access, 2016
Exopolysaccharides (EPSs) are high molecular weight and biodegradable polymers. They are biosynthesized by a wide range of bacteria. Lactic acid bacteria (LAB) are also able to produce EPSs. EPSs can be classified into two groups. These are homopolysaccharides and heteropolysaccharides. Homopolysaccharides are polymers which are composed of one type of monosaccharide. Heteropolysaccharides are polymers of repeating units. They are composed of two or more types of monosaccharides. Producer microorganisms don't use the bacterial EPSs as energy sources. EPSs have been used in the production of several fermented foods such as thickeners, stabilizers, emulsifiers and gelling or water-binding agents. In addition, EPSs have some positive effects on health. These are to have antitumor effects, immune-stimulatory activity and to lower blood cholesterol. Incubation temperature and time, growth medium, acidity of growth medium and type of strain have an impact on EPSs production. In this review, EPSs production by LAB, including chemical composition, structure, biosynthesis, genetics and application of EPSs produced by LAB is discussed.
Isolation and Characterization of Lactic Acid Bacteria (Lactobacillus sp.) From Sauerkraut
2020
Sauerkraut is fermented product based on cabbage with the addition of 2.5 percent salt. Sauerkraut can last a long time and has a pretty acidic taste, this is caused by lactic acid bacteria that form during fermentation. Fermentation is a part of biotechnology that uses microorganisms as the main actors in a process. One of the microbes that determines the success of fermentation is lactic acid bacteria. The purpose of this study is to isolate LAB from Sauerkraut, the type of LAB produced microscopically. Research methods, the ingredients used are cabbage fermentation (sauerkraut), MRSa , 0.9% NaCl , crystal violet paint from biological laboratories UNP. LAB isolation from Sauerkraut done in fermentation with Sauerkraut and then plant the sauerkraut into the MRSa medium with streak plate methods. The isolates obtained were identified microscopically using a microscope with gram staining method. From the research that has been done, the following result are Obtained: Sauerkraut direc...