Optimization of Extracellular Polysaccharide Substances from Lactic Acid Bacteria Isolated from Fermented Dairy Products

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dc.contributor.authorFashogbon, Racheal
dc.contributor.authorAdebayo-Tayo, Bukola
dc.contributor.authorSanusi, Jadesola
dc.date.accessioned2026-06-28T17:08:24Z
dc.date.available2026-06-28T17:08:24Z
dc.date.issued2021
dc.description.abstractBackground and Objective: The extracellular polysaccharide secreted by Lactic Acid Bacteria (LAB) has been used in the food industry due to their viscosity, bio-thickening properties as well as immunomodulatory potentials. Due to the increase in the demand for EPS, there is a need to study the production of extracellular polysaccharides produced by Lactic Acid Bacteria (LAB) under different production conditions for optimum EPS production. Materials and Methods: Five EPS producing LAB isolated from fermented dairy products were collected from the culture collection Centre, maintained in De Ma, Rogosa and Sharpe (MRS) broth and the EPS producing LAB were molecularly characterized. Modified Exopolysaccharide Selection Medium (mESM) was used to produce the EPS. Results: The EPS producers were molecularly characterized as Lactobacillus tucetti FASHADFF2, Lactobacillus delbrueckii FASHADYG2, Weissella sp. FASHADFF1, Weissella sp. FASHADWR2 and Leuconostoc mesenteroides FASHADWR1. The EPS produced by the five LAB strains ranged from 109.11-185.02 mg LG1. About 35EC and pH 5 supported the highest EPS production by the isolates. Glucose, sucrose, yeast extract, alanine and folic acid supported the highest EPS production. Conclusion: This study demonstrated that all the five LAB strains were EPS producers and they were 99-100% molecularly related to the identified species of LAB. Optimizing the production of EPS by the LAB strains yields a higher amount of EPS.
dc.identifier.issnDOI: 10.3923/mj.2021.1.11
dc.identifier.urihttps://repository.acu.edu.ng/handle/123456789/1924
dc.language.isoen
dc.publisherMicrobiology Journal
dc.relation.ispartofseries11
dc.subjectExopolysaccharide
dc.subjectlactic acid bacteria
dc.subjectproduction
dc.subjectoptimization condition
dc.subjectmolecular characterization
dc.subjectglucose
dc.subjectisolate
dc.titleOptimization of Extracellular Polysaccharide Substances from Lactic Acid Bacteria Isolated from Fermented Dairy Products
dc.typeArticle

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