Investigation on exopolysaccharide production by Lacticaseibacillus rhamnosus P14 isolated from Moroccan raw cow's milk.
Lacticaseibacillus rhamnosus
Moroccan raw milk
characterization
exopolysaccharide production
purification
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Nov 2021
Nov 2021
Historique:
revised:
06
09
2021
received:
26
04
2021
accepted:
09
09
2021
pubmed:
14
10
2021
medline:
26
11
2021
entrez:
13
10
2021
Statut:
ppublish
Résumé
Twenty-four strains were isolated from 50 samples of raw cow's milk originated from different regions of Morocco. After different screening methods, one strain was selected as the highest exopolysaccharide (EPS)-producing isolate and was identified by 16S rDNA sequencing as Lacticaseibacillus rhamnosus P14. Moreover, the EPS-producing ability, bacterial growth, and pH of the medium were monitored. The optimization of culture conditions indicated that the high yield of EPS was 685.14 mg/L obtained at 42°C, with lactose as a carbon source. The characterization study showed that the purified EPS consisted of one main fraction that contained 97.67% of carbohydrates. Furthermore, the EPS was identified as a homogeneous polysaccharide, mainly composed of glucose. These results demonstrated the high EPS production ability of the selected L. rhamnosus P14, representing a promising candidate to improve the textural and sensory properties of fermented food.
Identifiants
pubmed: 34642967
doi: 10.1111/1750-3841.15941
doi:
Substances chimiques
Polysaccharides, Bacterial
0
Lactose
J2B2A4N98G
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4840-4850Informations de copyright
© 2021 Institute of Food Technologists®.
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