Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: isolation, identification and exopolysaccharide characterization

Smitinont, Thitapha; Tansakul, C; Tanasupawat, Somboon; Keeratipibul, Suwimon; Navarini, Luciano; Bosco, Marcella; Cescutti, Paola

doi:10.1016/s0168-1605(99)00094-x

Cited by 93 publications

(59 citation statements)

References 19 publications

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“…Studies have also shown that growth conditions and media composition can affect the quality and quantity of polymer (Looijestein et al, 2000; Torino et al, 2000; Smith and de Valdez, 2000, Bramhachari et al, 2007). Other authors have reported that most LAB strains preferred sucrose as their carbon source and in most of these studies an increased microbial growth with corresponding increase in EPS had also been observed (Minervini et al., 2010; Ruas‐Madiedo & de los Reyes‐Gavilan, 2005; Smitinont et al., 1999). However, studies also showed the results are sugar dependence because in each case the most suitable carbohydrate is largely dependent on the strain tested.…”

Section: Resultsmentioning

confidence: 99%

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: Resultsmentioning

confidence: 99%

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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“…Muchas bacterias lácticas -BAL-poseen la capacidad de producir exopolisacáridos -EPScuando son fermentadas en medios apropiados [9,100,113,35,12,36]. A pesar del importante papel que las BAL juegan en la industria de alimentos, hasta hace algunos años era poca la atención que se prestaba a la producción de EPS con grado alimenticio por este tipo de microorganismos [100].…”

Section: Exopolisacáridos -Eps -unclassified

“…A pesar del importante papel que las BAL juegan en la industria de alimentos, hasta hace algunos años era poca la atención que se prestaba a la producción de EPS con grado alimenticio por este tipo de microorganismos [100].…”

Section: Exopolisacáridos -Eps -unclassified

“…Algunas veces las BAL, productoras de EPS, son las responsables de la turbidez y las viscosidades indeseables en productos alimenticios como el vino, la cidra y la cerveza [100]. Estos polímeros de azúcares llaman la atención al evocar efectos negativos asociados con la degradación de alimentos; por ejemplo, el taponamiento de tuberías por dextranas y levanas en la industria azucarera, películas en bebidas dulces vencidas, así como, la formación de biopelículas de mutana, la cual está relacionada con la adhesión de la microfora oral causante de caries en la superfcie de los dientes.…”

Section: Exopolisacáridos -Eps -unclassified

“…De hecho, en vez de usar aditivos como mejoradores de textura, estabilizantes, emulsifcantes, gelifcantes o agentes anti-sinéresis en alimentos fermentados, puede ser conveniente usar bacterias lácticas productoras de EPS como cultivos starter [100]. En lo concerniente a seguridad alimentaria, puede ser interesante abolir el uso de este tipo de aditivos y reemplazarlos por EPSs, producidos por BAL en los cultivos starter y, dado que los EPSs son producidos in situ durante el procesamiento del producto, estos no son considerados como ingredientes [113,109].…”

Section: Exopolisacáridos -Eps -unclassified

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Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food

Bernal

Filho

2008

Publ. investig.

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ResumenEsta revisión bibliográfca muestra los adelantos recientes en relación con las bacterias lácticas, su potencial funcional y terapéutico, en la síntesis de polisacáridos y sus posibilidades de aplicación en la industria de cultivos starter, alimentos y alimentos-saludables. Se abarcan tópicos, tales como, el origen de las bacterias lácticas (BAL), aplicaciones artesanales e industriales, sus características biológicas y genéticas, descripción de un número diverso de especies, los principales productos de fermentación, con un enfoque mayor en la obtención de exopolisacáridos para aplicación en la industria de alimentos, así como conceptos y avances en alimentos funcionales como los simbióticos, incluyendo las perspectivas futuras de investigación.

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Exopolysaccharides of Lactic Acid Bacteria

2002

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Introduction Historical Outline Chemical Structure Occurrence Physiological Function Chemical Analysis and Detection Separation of EPS and Microbial Cells Isolation and Purification Structural Analysis Biosynthesis Genetics and Regulation Factors Influencing Growth and EPS Production Effect of Physico‐chemical Parameters Effect of Nutritional Parameters Kinetics of EPS Biosynthesis Applications

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Exopolysaccharide-producing lactic acid bacteria strains from traditional thai fermented foods: isolation, identification and exopolysaccharide characterization

Cited by 93 publications

References 19 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

Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food

Exopolysaccharides of Lactic Acid Bacteria

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