Exocellular polysaccharides produced by lactic acid bacteria

Cerning, Jutta

doi:10.1111/j.1574-6968.1990.tb04883.x

Cited by 429 publications

(260 citation statements)

References 79 publications

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“…The highest exopolysaccharide producing isolate strain was L. plantarum (810.75 mg/L) whereas, the least exopolysaccharide producing isolate was L. crispatus (242.5 mg/L). The values obtained for EPS production and cell dry weight were comparable with data obtained in previous experiments with lactic acid bacteria species/strains (Cerning, 1990; Cerning, Bouillanne, Landon, & Desmazeaud, 1992; Korakli et al., 2003; Minervini et al., 2010; Mozzi, Savoy de Giori, Oliver, & Font de Valdez, 1996; Vogel, 2008). Other studies have also reported that some microorganisms are capable of producing and excreting over 40 g/L of EPSs under conditions of stress (Lin & Cheng‐Chien, 2007; Papinutti, 2010; Ravella et al., 2010).…”

Section: Resultssupporting

confidence: 88%

Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

Adamu‐Governor

Shittu

Afolabi

et al. 2018

Food Science & Nutrition

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Lactic acid bacteria have wide applications in food processing. Lactic acid bacteria produced exopolysaccharides (EPS) which could be used as possible replacer for commercial stabilizer and thickeners produced by nonfood grade bacteria. Seventy‐two samples of Oil and Raphia palm sap were collected in eighteen locations across South‐Western Nigeria and screened for exopolysaccharide production in 6% sucrose agar using streaked plate method. Four hundred EPS‐producing bacteria (EPB) isolated were clustered based on morphological characteristics into two broad groups and preliminary screened for EPS‐producing capacity. Twenty representative of EPB were selected from the broad groups for tentative identification by API 50CHL and 10 high yielding EPB were selected for large‐scale EPS production. Each strain was inoculated into 6% sucrose broth with 3% (v/v) preculture grown overnight in a 1.5 ml flask and incubated at 37°C for 72 hr. The EPSs were purified and freeze‐dried prior to quantification of yields. EPS‐producing bacteria were identified as Leuconostoc lactis, Lactobacillus fermentum, Lactobacillus delbrueckii ssp. lactis, L. delbrueckii ssp. delbrueckii, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus crispatus, and Leuconostoc mesenteroides ssp. mesenteroides/dextranicum. EPS yield ranged from 132–810.75 mg/L and EPS‐producing potential of lactic acid bacteria (LAB) strains ranged; 36% (132–245 mg/L), 36% (250–460 mg/L), and 28% (461–820 mg/L). L. plantarum had the highest EPS yield of 810.75 mg/L whereas L. crispatus had the least yield 242.5 mg/L. These results suggest that majority of LAB in palm wine saps are gum‐producing bacteria. Leuconostoc and Lactobacillus were the most abundant LAB found in this study while L. plantarum could have applications as potential starter cultures for the production of exopolysaccharides (EPS) at industrial level.

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Section: Resultssupporting

confidence: 88%

Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

Adamu‐Governor

Shittu

Afolabi

et al. 2018

Food Science & Nutrition

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“…EPS produced by lactic acid bacteria have apparent molecular masses that range from 1´10 4 to >1´10 6 g·mol -1 [4]. Therefore the low value obtained could be ascribed to the lost of a fraction of low molecular weight (lower than 12 000) in the dialysis water.…”

Section: Discussionmentioning

confidence: 95%

“…Dairy LAB are weak EPS producers. EPS production in milk depends strongly on the fermenting species even at strain level and ranges in concentration between 25 and 890 mg·L -1 [4]. Optimisation of the growth environment (temperature, pH, carbon and nitrogen sources) is important to achieve maximal EPS production.…”

Section: Introductionmentioning

confidence: 99%

Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey

Rimada

Abraham

2003

Lait

100

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-Quantitative isolation of lactic acid bacteria exopolysaccharides (EPS) from dairy products is an important step to determine small amounts of EPS (between 25 and 890 mg·L -1 ) in a medium that contains 30 to 50 g·L -1 of lactose. Kefir grains CIDCA AGK1 are able to produce an exopolysaccharide commonly known as kefiran when grown in milk and deproteinised whey. Different methodologies were compared for kefiran isolation from milk and whey fermented for 96 h at 20°C with 100 g·L -1 of kefir grains. Methods that included one or two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis, direct dialysis with membranes of different cut-off (1 000, 6 000, 12 000), and a TCA precipitation step were evaluated. The effect of a heat treatment of the milk on EPS recovery was also studied. The highest recovery of EPS was obtained when samples were heated as a first step of isolation. Methods that contained two steps of ethanol precipitation, one step of ethanol precipitation followed by dialysis or direct dialysis (molecular weight cut-off lower than 6 000 to 8 000) gave the highest values of polysaccharide concentration (218 mg·L -1 of fermented milk and 247 mg·L -1 of fermented whey). One step of ethanol precipitation did not completely eliminate residual lactose. EPS was partially lost when dialysis was carried out with membranes of cut-off of 12 000. About 50% of EPS was lost when the method included a step of TCA precipitation. We conclude that polysaccharide quantified in milk and deproteinised whey fermented with kefir grains strongly depends on the isolation methodology used. Exopolysaccharide / EPS isolation / fermented milk / fermented whey / kefirRésumé -Étude comparative de différentes méthodologies pour déterminer la quantité d'exopolysaccharide produit par les grains de kefir dans le lait et le lactosérum. L'isolement quantitatif des exopolysaccharides (EPS) de bactéries lactiques à partir des produits laitiers est une étape importante pour déterminer de petites quantités d'EPS (entre 25 et 890 mg·L -1 ) dans un milieu contenant entre 30 et 50 g·L -1 de lactose. Quand les grains de kefir AGK1 croissent dans le lait et dans le lactosérum deprotéiné, ils sont capables de produire un EPS généralement connu comme kefiran. Dans ce travail, nous avons comparé différentes méthodologies pour isoler le kefiran dans du lait et du lactosérum fermentés. Pour réaliser ces essais le lait et le lactoserum ont été fermentés pendant 96 h 20°C avec 100 g·L -1 de grains de kefir. Les différentes méthodologies pour déterminer l'EPS sont: la précipitation à l'ethanol, la précipitation à l'ethanol suivie d'une dialyse, une dialyse directe

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“…1,2 Based on their composition, EPS from LAB can be subdivided into two groups, namely homopolysaccharides (HoPS) and heteropolysaccharides (HePS). HoPS are composed of one type of constituting monosaccharides (D-glucopyranose or D-fructofuranose) and can be produced in amounts of up to 40 g L −1 from sucrose by the action of glycosyltransferases.…”

Section: Introductionmentioning

confidence: 99%

Using Surface Plasmon Resonance Technology to Screen Interactions Between Exopolysaccharides and Milk Proteins

2011

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Surface plasmon resonance-based biosensors enable the interaction between biomolecules to be monitored in real time with a label-free assay format. In the present study, the technique was used to assess the interaction between exopolysaccharides (EPS) and different milk proteins. The EPS were derived from three homopolysaccharide (HoPS)-producing Lactobacilli strains; Lactobacillus sakei, Lactobacillus plantarum, and Lactobacillus salvarius. The purified milk proteins applied were β-casein, β-lactoglobulin, and κ-casein. The results show that the binding capacity depends on the pH and decreases with increasing pH. HoPS from L. salvarius and L. sakei provided the highest binding response and interacted with κ-casein at all the tested pH values, i.e. in the range 4.0−5.5, and with β-casein at pH 4.0−5.0. When examined at pH 4.0, only HoPS from L. salvarius and L. sakei interacted with β-lactoglobulin. Under the tested conditions, HoPS from L. plantarum showed always either a lower binding response or no binding at all compared with HoPS from L. salvarius and L. sakei.

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Exocellular polysaccharides produced by lactic acid bacteria

Cited by 429 publications

References 79 publications

Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

Screening for gum‐producing Lactic acid bacteria in Oil palm (Elaeis guineensis) and raphia palm (Raphia regalis) sap from South‐West Nigeria

Comparative study of different methodologies to determine the exopolysaccharide produced by kefir grains in milk and whey

Using Surface Plasmon Resonance Technology to Screen Interactions Between Exopolysaccharides and Milk Proteins

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