Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

Zhang, Tiehua; Zhang, Chunhong; Li, Shengyu; Zhang, Yanchun; Yang, Zhennai

doi:10.1590/s1517-83822011000400033

Cited by 58 publications

(47 citation statements)

References 36 publications

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“…Leo et al, 2007 indicated that Lactobacillus fermentum TDS030603 is able to produce more EPS at 37 than at 40°C. On the other hand, the growth and exopolysaccharide (EPS) production by Lactobacillus fermentum F6 increased to a maximum value of 44.49 mg/l of EPS at 37°C (Zhang et al, 2011). d.…”

Section: Optimization Of Production Of Epsmentioning

confidence: 98%

Optimization of production of Microbial Exopolysaccharides (EPS) with essential oils from two medicinal plants

Benhadria¹,

Touil²,

Meddah³

2017

J. App. Bioscience.

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Objective: The aim of our study is to evaluate the effect of essential oils of two medicinal plants: Atriplex halimus and Haloxylon scoparium on the production of EPS by four probiotic strains. Methodology and results: Exopolysaccharides (EPSs) of lactic acid bacteria have potential for development and exploitation as food additives and functional food ingredients with both health and economic benefits. In this study, EPS production was carried at sucrose broth with different parameters (inoculum size, temperature, pH, incubation period, sucrose concentration, oxygen tension). In addition, under an optimized condition the effect of essential oils of two medicinal plants: Atriplex halimus (A.H.) and Haloxylon scoparium (H.S.) was evaluated on EPS production by four strains (Leuconostoc sp., Lactobacillus sp. and two strains Pediococcus sp.). The production kinetics and exopolysaccharide yields were strongly dependent on the fermentation conditions. Physical factors such as temperature, pH and oxygen tension had a primordial importance. Conditions leading to higher levels of EPS production depends on strains and adequate concentrations of sucrose (50 g/l), pH (6,5 for Leuconostoc sp. and Pediococcus sp., 2; 4,5 for Lactobacillus sp. and 5 for Pediococcus sp. 1, incubation period (18 hours), temperature (37°C from Leuconostoc sp. and Pediococcus sp. 1, 30°C from Lactobacillus sp., 50°C from Pediococcus sp. 2) and medium of production (broth sucrose). The introduction of essential oils (150 µl) of tested plants improved the production of EPS from 7.9 -9.73 mg/ml of all strains to 15.2 -16.28 with essential oils of Atriplex halimus and 11.6-13.2 mg/ml with essential oil of Haloxylon scoparium. Results showed an important stimulation of the exopolysaccharides production by essential oils of two plants (A.H. and H.S.) Conclusion and Application of results: Our strains have shown their ability to produce maximum levels of EPS in the case of the addition of essential oils extracted from medicinal plants. These substances can be used as additives in the food industry to increase the productivity of the lactic strains of EPS as well as in the pharmaceutical field to prepare some medications.

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Section: Optimization Of Production Of Epsmentioning

confidence: 98%

Optimization of production of Microbial Exopolysaccharides (EPS) with essential oils from two medicinal plants

Benhadria¹,

Touil²,

Meddah³

2017

J. App. Bioscience.

View full text Add to dashboard Cite

show abstract

“…Homopolysaccharides can be introduced in sourdough products, influencing the structural quality and backing ability in bakery products, while heteropolysaccharides are used as food additives in dairy products [154]. EPS contribute to the organoleptic quality of the fermented foods, in texture, taste perception, mouth-feel and stability [153,155]. The above researchers reported that there is no information about the effects of bacterial EPS in nondairy foods, such as meat products, sauerkraut and vinegar.…”

Section: Definition and Classification Of Exopolysaccharidesmentioning

confidence: 99%

“…The above researchers reported that there is no information about the effects of bacterial EPS in nondairy foods, such as meat products, sauerkraut and vinegar. Although EPS are tasteless, they prolong the time that the milk product spends in the mouth, enhancing its delicacy through an improved volatilization of the intrinsic flavors [153,155].…”

Section: Definition and Classification Of Exopolysaccharidesmentioning

confidence: 99%

“…The successful application of EPS in the manufacture of fermented milks is determined by the ability to bind water, interact with proteins and increase the viscosity of the milk serum phase [159]. Although, many LAB strains are able to produce EPS, their yield is low [149] and their industrial applications for the improvement of the properties of food products are limited [155].…”

Section: Applications Of Exopolysaccharides In the Industrymentioning

confidence: 99%

“…Several of these fatty acids are possibly involved in the prevention of colon cancer [153,159]. In addition, LAB synthesized EPS appear to have anti-tumor, anti-ulcer, immuno-modulating and cholesterol-lowering activity [155].…”

Section: Potential Health Benefits Of Exopolysaccharidesmentioning

confidence: 99%

See 2 more Smart Citations

Lactic Acid Bacteria as Source of Functional Ingredients

Florou-Paneri¹,

Christaki²,

Bonos³

2013

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

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Comparative transcriptome analysis for the biosynthesis of antioxidant exopolysaccharide in Streptococcus thermophilusCS6

Zhou

Cui

2022

J Sci Food Agric

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BACKGROUND: Food grade Streptococcus thermophilus produces biological exopolysaccharides (EPSs) with great potential with respect to catering for higher health-promoting demands; however, how S. thermophilus regulates the biosynthesis of EPS is not completely understood, decelerating the application of these polymers. In our previous study, maltose, soy peptone and initial pH were three key factors of enhancing EPS yield in S. thermophilus CS6. Therefore, we aimed to investigate the regulating mechanisms of EPS biosynthesis in S. thermophilus CS6 via the method of comparative transcriptome and differential carbohydrate metabolism.RESULTS: Soy peptone addition (58.6 g L −1 ) and a moderate pH (6.5) contributed to a high bacterial biomass and a high EPS yield (407 mg L −1 ). Maltose, soy peptone and initial pH greatly influenced lactose utilization in CS6. Soy peptone addition induced a high accumulation of mannose and arabinose in intracellular CS6, differential monosaccharide composition (mannose, glucose and arabinose) in EPS and high radical [2,2-diphenyl-1-picrylhydrazyl, superoxide and 2,2 0 -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] scavenging activities. Carbohydrate transportation, sugar activation and eps cluster-associated genes were differentially expressed to regulate EPS biosynthesis. Correlation analysis indicated high production of EPSs depended on high expression of lacS, galPMKUTE, pgm, gt2-5&4-1 and epsLM.CONCLUSION: The production of antioxidant EPS in S. thermophilus CS6 depended on the regulation of galactose metabolism cluster and eps cluster. The present study recommends a new approach for enhancing EPS production by transcriptomic regulation for further food and health application of EPS.

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Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

Cited by 58 publications

References 36 publications

Optimization of production of Microbial Exopolysaccharides (EPS) with essential oils from two medicinal plants

Optimization of production of Microbial Exopolysaccharides (EPS) with essential oils from two medicinal plants

Lactic Acid Bacteria as Source of Functional Ingredients

Comparative transcriptome analysis for the biosynthesis of antioxidant exopolysaccharide in Streptococcus thermophilusCS6

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