Production of Exopolysaccharide by Lactobacillus plantarum and the Prebiotic Activity of the Exopolysaccharide

Tsuda, Harutoshi; Miyamoto, Takaaki

doi:10.3136/fstr.16.87

Cited by 63 publications

(29 citation statements)

References 29 publications

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“…delbrueckii subsp. bulgaricus, 50-60 mg/l for Lactobacillus casei [52], and approximately 140 mg/l for Lactobacillus plantarum [45,53]. The highest recorded yields of hetero-EPS are 2775 mg/l for Lactobacillus rhamnosus RW-9595M [54] and 2500 mg/l for Lb.…”

Section: Hetero-epsmentioning

confidence: 82%

“…The effects of temperature on EPS production in whey were investigated in Lb. plantarum [53], and the yield was found to be higher at 25°C than at either 30°C or 37°C. Moreover, an inverse relationship was observed between EPS production per cell and the growth temperature for Lactobacillus sake [49], i.e.…”

Section: Hetero-epsmentioning

confidence: 92%

“…For Lb. plantarum grown in whey, yeast extract was a more effective nitrogen source for EPS production than soy peptide, tryptone, peptone, and Lab-Lemco powder, and glucose was a more effective carbon source than galactose, sucrose, maltose, fructose, and raffinose [53]. EPS production by Lb.…”

Section: Hetero-epsmentioning

confidence: 99%

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Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications

Tsuda¹

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Section: Hetero-epsmentioning

confidence: 82%

Section: Hetero-epsmentioning

confidence: 92%

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Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications

Tsuda¹

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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“…8 Also a lyophilized crude EPS from L. plantarum 301102S resulted with 1.6% protein content. 18 In addition, variations were observed in the EPS protein contents from L. rhamnosus while using galactose, lactose, glucose and maltose as carbon sources and the contents of total protein were found to be 3.88%, 2.82%, 2.59% and 6.82%, respectively. 11 The purity of the EPS is directly proportional to the protein contents present in the EPS.…”

Section: Total Protein Contentmentioning

confidence: 99%

Partially Purified Exopolysaccharide from Lactobacillus plantarum YML009 with Total Phenolic Content, Antioxidant and Free Radical Scavenging Efficacy

Seo¹,

Bajpai²,

Rather³

et al. 2015

IJPER

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This study was aimed to partially purify the exopolysaccharide (EPS) from the culture of Lactobacillus plantarum YML009 using ethanol precipitation method with a yield of 260 mg/L. Analytical evaluationby Bradford and Phenolsulphuric methods revealed the presence of 2.2% and 68.1% total protein and total sugar contents in partially purified EPS, respectively. Further, to confirm the biological potential, the EPS was evaluated for its antioxidant activity in various scavenging models including DPPH and nitrite radicals as well as reducing power ability. The partially purified EPS (5-40 mg/mL) displayed considerable amount of antioxidant efficacy on scavenging DPPH and nitrite radicals by 44.73%, and 43.93%, respectively. Moreover, EPS showed potentreducing power capacity along with total phenolic content 18.96 µg/mg of GAE.

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“…with bacterial cells and the casein network, which is benefit to increase viscosity of yoghurt and avoid gel fracture and syneresis (Tsuda and Miyamoto, 2010). Prasanna et al (2013) found that porous structure could be formed in yoghurt fermented by EPSproducing LAB.…”

Section: Effect Of Yoghurt Starter On Eps Content and Viscosity Value Ofmentioning

confidence: 99%

Influence of Different Acidifying Strains of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> on the Quality of Yoghurt

Xu¹,

Li²,

Gong³

et al. 2015

FSTR

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and LS4 (IM4 and TA040). However, yoghurt samples fermented by LS3 and LS4 had weaker post-acidification, higher viscosity and more exopolysaccharide (EPS). In addition, the highest acetaldehyde and diacetyl contents were observed in yoghurt fermented by the slowest acidifying yoghurt starter culture (LS4). Therefore, selecting slow acidifying L. bulgaricus strain is a considerate design to integrate advantageous performance of strains.Keywords: Lactobacillus delbrueckii subsp. bulgaricus, acidifying performance, yoghurt, quality IntroductionYoghurt is typically produced using mixed starter cultures comprised of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and has become a popular fermented dairy product. The increasing consumer demand for yoghurt with favorable flavour and stable texture during shelf life led to considerable interest in researching and exploiting yoghurt starters (Skriver et al., 2003). The development of starter cultures for fermented milk relies on the combination of different lactic acid bacteria (LAB) having superior fermentation performance (Urshev et al., 2006).The most important fermentation performances of yoghurt starter culture are rapid acidification, texturing capacities, specific flavour compounds, weak post-acidification and health benefits (Ongol et al., 2007;Ruas-Madiedo et al., 2002 give considerable rheological effects, mouthfeel, and creaminess to commercial yoghurt (Guzel-Seydim et al., 2005;Purwandari et al., 2007;Robitaille et al., 2009;Wu et al., 2014). L. bulgaricus is also important in producing acid, forming flavour and granting healthy functions (Settachaimongkon et al., 2014;Soomro and Masud, 2012). Some researchers have devoted to investigating the fermentation performance of L. bulgaricus and selecting L. bulgaricus having superior features. Makino et al. (2006) found that the polysaccharides produced by L. bulgaricus had immunomodulatory effects on the human body. Mende et al. (2012) investigated the nutritional requirements for growth and EPS production of L. bulgaricus. Z. Xu et al. 264Weak post-acidification property has recently been considered as one of most important factors for yoghurt starter selection because of inadequate chilled-chain distribution especially in developing countries (Han et al., 2014). Ongol et al. (2007) at an inoculum of 2% (v/v). The yoghurt samples fermented by starter cultures LS1, LS2, LS3 and LS4 were numbered sample 1, sample 2, sample 3 and sample 4, respectively. Materials and Methods Microorganisms and culture conditions Acidification property Acidification property was measuredaccording to Soomro and Masud (2008) with slight modifications.Four L. bulgaricus strains were respectively incubated in 12%RSM at 42℃ for 6 h, and then titratable acidity was determined. Acidification-graph For Acidification-graph, the FranceAlliance Cinace acidification monitoring system (Alliance Instruments, Mery-Sur-Oise, France) was used. The pH was automatically recorded every 5 minutes during milk fermentation.The...

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Production of Exopolysaccharide by Lactobacillus plantarum and the Prebiotic Activity of the Exopolysaccharide

Cited by 63 publications

References 29 publications

Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications

Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications

Partially Purified Exopolysaccharide from Lactobacillus plantarum YML009 with Total Phenolic Content, Antioxidant and Free Radical Scavenging Efficacy

Influence of Different Acidifying Strains of <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> on the Quality of Yoghurt

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