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

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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
Accepted
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

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.

Author Comment

This is a submission to PeerJ for review.

Supplemental Information

Supplementary file

This file shows the supplementary data

DOI: 10.7287/peerj.preprints.26579v1/supp-1

Raw data

This file contains the raw data used in the study

DOI: 10.7287/peerj.preprints.26579v1/supp-2