Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

Adekemi Titilayo Adesulu-Dahunsi; Kumaraswamy Jeyaram; Abiodun Isiaka Sanni

doi:10.7287/peerj.preprints.26579v1

Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage

Adekemi Titilayo Adesulu-Dahunsi ¹, Kumaraswamy Jeyaram², Abiodun Isiaka Sanni¹

1 Microbiology, University of Ibadan, Ibadan, Oyo, Nigeria

2 Microbial Resource Division, Institute of Bioresources and Sustainable Development, Imphal, Manipur, India

DOI: 10.7287/peerj.preprints.26579v1

Published: 2018-02-28
Accepted: 2018-02-28

Subject Areas: Biotechnology, Food Science and Technology, Microbiology, Molecular Biology
Keywords: Ogi, Lactobacillus plantarum, Exopolysaccharide, FT-IR, Antioxidant.

Copyright: © 2018 Adesulu-Dahunsi et al.
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ Preprints) and either DOI or URL of the article must be cited.

Cite this article: Adesulu-Dahunsi AT, Jeyaram K, Sanni AI. 2018. Production of exopolysaccharide by strains of Lactobacillus plantarum YO175 and OF101 isolated from traditional fermented cereal beverage. PeerJ Preprints 6:e26579v1 https://doi.org/10.7287/peerj.preprints.26579v1

Abstract

Lactobacillus plantarum YO175 and OF101 isolates from Nigerian traditional fermented cereal gruel ‘ogi’, were investigated on the basis of their capability to produce an exopolysaccharide (EPS) on sucrose modified media. 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 1.36g/L and 2.18g/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.