Abstract
Exploration of wild lactic acid bacteria from natural environments is the most suitable approach of search for the desired exopolysaccharide-phenotype. The significance of biofilm in food processing is a highly debated issue. The Biofilm represents the next major scientific challenge to microbiologists and food processors. A total of 30 thermophilic lactic acid bacteria strains were isolated from Algerian raw Camel milk. The isolation was carried on Chalmers agar, under aerobic and anaerobic conditions at 42 °C. The identification, based on the phenotypic characteristics showed high diversity of species and predominance of Lactobacillus and Enterococcus. Based on the mucoid type of the colonies, strains were screened for their ability to produce exopolysaccharides. The production of polymers was carried on modified MRS broth, then, the yields were quantified, using the colorimetric method. The results show that the tested strains produced large amounts of soluble exopolysaccharides, some strains have a potential to be used as culture starters for dairy products. These strains were examined for their ability to form biofilm, using the Biofilm Ring Test. The findings showed that all studied strains formed a biofilm. While, the Biofilm Ring Test with exopolysaccharide powder of different strains, showed positive result for only three Lactobacillus strains (La91, Lb116, La117) that Which suggest that there is no relationship between exopolysaccharide yield and biofilm formation.
Highlights
There is an increasing demand in food industries for live microbes producing polysaccharides (Patel et al, 2010)
The dairy lactic acid bacteria (LAB) used in the manufacture of fermented milks such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactococcus lactis subsp. cremoris were extensively studied in the last years (Cerning, 1995)
Twelve (12) rod shaped strains were considered as Lactobacilli and according to their fermentative profile, they were identified to the presumptive species: Lactobacillus delbrueckii subsp. bulgaricus (20%), Lactobacillus helveticus (10%) and Lactobacillus acidophilus (10%)
Summary
There is an increasing demand in food industries for live microbes producing polysaccharides (Patel et al, 2010). The dairy LAB used in the manufacture of fermented milks such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. EPS synthesized by LAB play a major role in the manufacturing of fermented dairy products (Duboc and Mollet, 2001; Jolly et al, 2002). These molecules are economically important because they can impart functional effects to foods and confer beneficial health effects (Welman and Maddox, 2003). The amounts of EPS produced by the dairy strains vary considerably (Ludbrook et al, 1997; Laws et al, 2001; Badel et al, 2011)
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