Abstract
Lactobacillus plantarum YO175 and OF101 isolates from Nigerian traditional fermented cereal gruel ‘ogi’, were investigated on the basis of their capability to produce exopolysaccharide (EPS) on sucrose modified deMan Rogosa Sharpe medium (mMRS). Functional groups analysis of the EPSs produced (EPS-YO175 and EPS-OF101) by Fourier-transform infrared (FT-IR) spectroscopy revealed the presence of –OH, C=O and C–H groups. The chemical composition of EPS-YO175 and EPS-OF101 showed the presence of 87.1% and 80.62% carbohydrates and 1.21% and 1.47% protein. For maximum EPS yield, three significant factors were optimized using central composite design and response surface methodology, the predicted maximum EPS produced was 1.38 g/L and 2.19 g/L, while the experimental values were 1.36 g/L and 2.18 g/L for EPS-YO175 and EPS-OF101. The EPS samples showed strong antioxidant activities in-vitro. The scale-up of the production process of the EPS will find its potential application in food industries.
Highlights
The ability of various lactic acid bacteria (LAB) to produce extracellular long-chain polysaccharides/exopolysaccharides which consists of branched and repeating units of sugars in varied ratios have been reported (Pan & Mei, 2010; Wang et al, 2010; Li et al, 2014; Imran et al, 2016)
Two EPS-producing LAB strains isolated from ogi (Nigerian indigenous fermented cereal gruel from yellow and white maize varieties) were identified according to their biochemical characteristics and 16S rRNA gene sequencing as L. plantarum YO175 and L. plantarum
L. plantarum YO175 and L. plantarum OF101 were propagated in 1,000 mL MRS modified sucrose broth and incubated for 24 h in an incubator shaker, the L. plantarum cultures were heated at 100 ◦C for 10 min, centrifuged at 12,000× g for 15 min to remove the cells, the supernatants was precipitated with double volume ice-cold ethanol, shaken vigorously and centrifuged at 5,000× g for 30 min at 4 ◦C
Summary
The ability of various lactic acid bacteria (LAB) to produce extracellular long-chain polysaccharides/exopolysaccharides which consists of branched and repeating units of sugars in varied ratios have been reported (Pan & Mei, 2010; Wang et al, 2010; Li et al, 2014; Imran et al, 2016). Exopolysaccharide produced by LAB play essential roles in improving the mouth feel, texture, and rheology of fermented food preparations. They serve as food additives, prebiotics and demonstrate useful physiological effects such as anticarcinogenecity, antitumor, immunomodulating activities and as blood cholesterol-lowering agents in humans (Kim et al, 2010).
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