Exopolysaccharide production by Lactobacillus casei under controlled pH

Mozzi, Fernanda; Giori, Graciela Savoy de; Oliver, G.; Valdez, Graciela Font de

doi:10.1007/bf00143466

Cited by 60 publications

(77 citation statements)

References 13 publications

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“…Control of the pH fostered mainly the synthesis of EPS B, although EPS A production was also favored. Again, certain uncoupling between growth and EPS production was observed, since the maximum viable counts were reached at pH 5.0, and pH 6.0 resulted in the maximum EPS production, in contrast to previous reports (17,28).…”

Section: Discussioncontrasting

confidence: 98%

Culture Conditions Determine the Balance between Two Different Exopolysaccharides Produced by Lactobacillus pentosus LPS26

Sánchez

Martínez

Guillén

et al. 2006

Appl Environ Microbiol

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Lactobacillus pentosus LPS26, isolated from a natural fermentation of green olives, produces a capsular polymer constituted of two exopolysaccharides (EPS): EPS A, a high-molecular-weight (high-M w ) polysaccharide (1.9 ؋ 10 6 Da) composed of glucose and rhamnose (3:1), and EPS B, a low-M w polysaccharide (3.3 ؋ 10 4 Da) composed of glucose and mannose (3:1). Fermentation experiments in a chemically semidefined medium with different carbon sources (glucose, fructose, mannitol, and lactose) showed that all of them except fructose supported EPS A production rather than EPS B production. The influence of temperature and pH was further analyzed. As the temperature dropped, increased synthesis of both EPS was detected. The control of pH especially enhanced EPS B production. With regard to this, the maximum total EPS production (514 mg liter ؊1 ) was achieved at a suboptimal growth temperature (20°C) and pH 6.0. Continuous cultures showed that EPS A, synthesized mainly at low dilution rates, is clearly dependent on the growth rate, whereas EPS B synthesis was hardly affected. EPS production was also detected in supplemented skimmed milk, but no increase on the viscosity of the fermented milk was recorded. This could be linked to the high proportion of the low-M w polysaccharide produced in these conditions in contrast to that observed in culture media. Overall, the present study shows that culture conditions have a clear impact on the type and concentration of EPS produced by strain LPS26, and consequently, these conditions should be carefully selected for optimization and application studies. Finally, it should be noted that this is, to our knowledge, the first report on EPS production by L. pentosus.

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Section: Discussioncontrasting

confidence: 98%

Culture Conditions Determine the Balance between Two Different Exopolysaccharides Produced by Lactobacillus pentosus LPS26

Sánchez

Martínez

Guillén

et al. 2006

Appl Environ Microbiol

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“…The rare cases of non-growth-associated EPS production (Petit et al 1991;Gancel and Novel 1994a) have been attributed to the use of optical density rather than cell dry weight for biomass measurement (De Vuyst and Degeest 1999). Exopolysaccharide degradation upon prolonged incubation has been observed with other EPS produced by LAB (Mozzi et al 1996;Gassem et al 1997;De Vuyst et al 1998) and has been attributed to the production of glycohydrolases (Cerning et al 1988;Cerning et al 1992;Gancel and Novel 1994b).…”

Section: Discussionmentioning

confidence: 99%

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

et al. 2002

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Aims: To evaluate the effect of yeast extract (YE) concentration, temperature and pH on growth and exopolysaccharide (EPS) production in a whey-based medium by Streptococcus thermophilus SY and to characterize the partially purified EPS. Methods and Results: Factorial experiments and empirical model building were used to optimize fermentation conditions and the chemical composition, average molecular weight (MW) and rheological properties of aqueous dispersions of the EPS were determined. Exopolysaccharide production was growth associated and was higher (152 mg l -1 ) at pH 6AE4 and 36°C with 4 g l -1 YE. High performance size exclusion chromatography of the partially purified EPS showed two peaks, with a weight average MW of 2 · 10 6 and 5 · 10 4 , respectively. The EPS was a heteropolysaccharide, with a glucose : galactose : rhamnose ratio of 2 : 4AE5 : 1. Its water dispersions had a pseudoplastic behaviour and showed a higher viscosity of xanthan solutions. Significance and Impact of the Study: The fermentation conditions and some properties of an EPS produced by Strep. thermophilus, a dairy starter organism, were described.

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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: Resultsmentioning

confidence: 99%

“…Previous studies reported that some S. thermophiles , L. delbrueckii ssp. bulgaricus, and L. lactis strains, exopolysaccharide biosynthesis improved considerably when the pH was kept constant at about 6.0 (Cerning, 1995; Mozzi et al., 1996). Other studies have also reported that the optimal pH for EPS production is often close to 6.0 (De Vuyst et al., 1998; Gassem, Schmidt, & Frank, 1997).…”

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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Exopolysaccharide production by Lactobacillus casei under controlled pH

Cited by 60 publications

References 13 publications

Culture Conditions Determine the Balance between Two Different Exopolysaccharides Produced by Lactobacillus pentosus LPS26

Culture Conditions Determine the Balance between Two Different Exopolysaccharides Produced by Lactobacillus pentosus LPS26

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

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

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