Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria

Sanni, A.I.; Onilude, A. A.; Ogunbanwo, S. T.; Fadahunsi, I. F.; Afolabi, R. O.

doi:10.1007/s00217-002-0499-9

Cited by 25 publications

(19 citation statements)

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“…These media contain high concentrations of sugar that facilitates easy differentiation of EPS strains from non-EPS by allowing them to values with different superscripts in a column differs significantly (P < 0 . However, limited numbers of EPS-producing mesophilic phenotypes could be obtained after screening a large number of Dahi and raw milk samples, which indicates low frequency of isolation of these cultures in agreement with other studies (Smitinont et al 1999;Sanni et al 2002). 05) MSS-Mean sum square form mucoid colonies on agar plates (Vescovo et al 1989 ;Dierksen et al 1997).…”

Section: Discussionsupporting

confidence: 75%

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

Behare

Singh

2009

Journal of Dairy Research

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Forty seven exopolysaccharide (EPS) producing mesophilic lactic acid bacteria have been isolated from Dahi and raw milk and selected cultures were evaluated for their influence on rheological and sensory properties of fat-free Dahi. Two isolates namely B-6 and KT-24 that showed promising technological attributes were identified as Lc. lactis subsp. lactis strains. B-6 produced 184+/-2 mg/l EPS in deproteinized whey medium compared with 193+/-1 mg/l by KT-24. EPS produced by B-6 was a heteropolysaccharide (consisting of glucose and mannose, 1:7 x 4) with molecular weight of 3.0x104 Da whereas KT-24 EPS was a homopolysaccharide (rhamnose) having molecular weight of 4.5x104 Da. Both EPS producing cultures showed significant changes in rheological and sensory properties of fat-free Dahi. Dahi prepared by these cultures was more viscous, adhesive, sticky, showed lower susceptibility to whey separation, and received higher sensory scores than Dahi prepared with non-EPS producing culture.

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Section: Discussionsupporting

confidence: 75%

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

Behare

Singh

2009

Journal of Dairy Research

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“…Sixty putative EPSϩ strains were detected, most of them being mucoid (92%) and only 5 (8%) having a "ropy" character. The percentage of putative EPSϩ strains (17%) was similar to that reported in the literature for EPSϩ LAB isolated from food environments (1,6,12) and from animal origins (14). Amplification, sequencing, and comparison with database sequences for the V1-V2 variable region of the 16S rRNA gene (7,19) identified 35 out of our 60 putative EPSϩ strains as belonging to the genus Bifidobacterium and 25 as belonging to Lactobacillus (with nucleotide identity at the species level higher than 98%).…”

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confidence: 82%

Screening of Exopolysaccharide-Producing Lactobacillus and Bifidobacterium Strains Isolated from the Human Intestinal Microbiota

Ruas‐Madiedo

Moreno

Salazar

et al. 2007

Appl Environ Microbiol

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Using phenotypic approaches, we have detected that 17% of human intestinal Lactobacillus and Bifidobacterium strains could be exopolysaccharide (EPS) producers. However, PCR techniques showed that only 7% harbored genes related to the synthesis of heteropolysaccharides. This is the first work to screen the human intestinal ecosystem for the detection of EPS-producing strains.The human intestinal microbiota has around 10 times more cells than the human body (2), and its genome ("microbiome") harbors at least 100 times more genes than our own genome (5). However, a significant fraction of intestinal bacteria has not been described yet, making it difficult to understand the mechanisms of communication among the microbiota, host cells, and intestinal environment (21). Bifidobacterium and Lactobacillus species are common inhabitants of the gastrointestinal tract, and they have received special attention because of their long history of safe use in foods and probiotic effect (11). Some probiotic strains are able to adhere to intestinal mucus, and we have postulated that exocellular polysaccharides isolated from lactic acid bacteria (LAB) and bifidobacteria interfere with the adhesion of probiotics and pathogens to human intestinal mucus (9, 10). Therefore, the production of exopolysaccharides (EPS) could also be an interesting property to consider for the selection of putative probiotic strains (17). Currently, the most suitable approach to the search for novel EPS-producing (EPSϩ) strains is the exploration of wild bacteria (6). The aim of this study was to investigate the EPSϩ capabilities among Lactobacillus and Bifidobacterium strains isolated from the human intestinal ecosystem as the initial step for further investigation of the roles of EPS in bacterium-host interactions and in human health.We have employed 362 Lactobacillus and Bifidobacterium strains, previously isolated from fecal and mucosal samples of healthy adult volunteers (3, 4), and 4 reference EPSϩ bifidobacteria (Bifidobacterium animalis subsp. lactis IPLA-R1, Bifidobacterium longum NB667 [10], B. longum BL1, and B. longum 667Co) for screening of EPS production in solid media. Strains were grown at 37°C for 72 h under anaerobic conditions on the surface of MRS agar containing 0.25% L-cysteine (MRSC agar) and supplemented with 2% glucose, fructose, lactose, or sucrose added separately. Sixty putative EPSϩ strains were detected, most of them being mucoid (92%) and only 5 (8%) having a "ropy" character. The percentage of putative EPSϩ strains (17%) was similar to that reported in the literature for EPSϩ LAB isolated from food environments (1, 6, 12) and from animal origins (14). Amplification, sequencing, and comparison with database sequences for the V1-V2 variable region of the 16S rRNA gene (7, 19) identified 35 out of our 60 putative EPSϩ strains as belonging to the genus Bifidobacterium and 25 as belonging to Lactobacillus (with nucleotide identity at the species level higher than 98%). The EPSϩ bifidobacteria were Bifidobacterium pseudocatenulatu...

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“…Since LAB strains are generally food-grade microorganisms with a GRAS (Generally Recognised As Safe) status, the use of EPSproducing LAB in food fermentation could result in safe and natural products with improved stability (9). All-natural products have become increasingly popular during the recent years (31).…”

Section: Introductionmentioning

confidence: 99%

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

Zhang¹,

Zhang²,

Li³

et al. 2011

Braz. J. Microbiol.

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To analyze the exopolysaccharide (EPS) production by Streptococcus thermophilus ST1, cultures were cultivated in 10% (w/v) reconstituted skim milk under different growth conditions including various temperatures and pHs of growth medium, supplementation of the medium with various carbon sources (glucose, lactose, sucrose, galactose and fructose) and nitrogen source (whey protein concentrate, or WPC).The results showed that most EPS production by strain ST1 was obtained at a temperature (42°C) and pH (6.5) optimal for its growth. Supplementation of the skim milk medium with either carbohydrates or WPC increased both growth and polymer formation by different extents, with sucrose being most effective among the carbon sources tested. Under the optimal cultural conditions, i.e. pH 6.5, 42°C with 2% (w/v) sucrose and 0.5% (w/v) WPC, 135.80 mg l -1 of EPS was produced by strain ST1. The monosaccharide composition of the EPS was determined to be glucose and galactose (2:1), and the molecular mass of the EPS was 3.97 × 10 6 Da. The aqueous solution of the EPS at 1% (w/v) showed relatively high viscosity, indicating the potential of this EPS-producing S. thermophilus strain for applications in the improvement of physical properties of fermented milk products.

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Production of exopolysaccharides by lactic acid bacteria isolated from traditional fermented foods in Nigeria

Cited by 25 publications

References 0 publications

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

Exopolysaccharide-producing mesophilic lactic cultures for preparation of fat-free Dahi – an Indian fermented milk

Screening of Exopolysaccharide-Producing Lactobacillus and Bifidobacterium Strains Isolated from the Human Intestinal Microbiota

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

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