Rumex patientia L. is from Polygonaceae family and there are 25 species of it in Turkey. Rumex patientia L. has antifebrile, laxative, diuretic, and pain killer properties. In this study, the extraction of the Rumex patientia L. leaf were done and determination the fat content and fatty acid composition by using GC device and to determinate in vitro antimicrobial activity of their different extracts were aimed. On the purpose of detection of antimicrobial activity; Rumex patientia L. leaf was extracted with ethanol, methanol, acetone, petroleum ether and water. Rumex patientia L. leaves was tested their different extracts using Bacillus subtilis, Bacillus cereus, Escherichia coli, Pseudomonas aeroginosa, Pasteurella multocida, Yersinia enterocolitica, Klebsiella pneumoniae, Staphylococcus aureus bacteria and Candida albicans yeast by agar-well diffusion technique. As a result of the study, 26 fatty acid components were detected on Rumex patientia L. leaf. In addition, among obtained extracts the highest antimicrobial activity was formed by methyl alcohol extract on K. pneumoniae bacteria (32mm).

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.