Dataset Information

Novel Exopolysaccharide Produced from Fermented Bamboo Shoot-Isolated Lactobacillus Fermentum.

ABSTRACT: This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated Lactobacillus fermentum. A lactic acid bacteria strain, with high EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent University, Belgium by the phenylalanyl-tRNA synthetase gene sequencing method, and it was named Lb. fermentum MC3. The molecular mass of the EPS measured via gel permeation chromatography was found to be 9.85 × 104 Da. Moreover, the monosaccharide composition in the EPS was analyzed by gas chromatography-mass spectrometry. Consequently, the EPS was discovered to be a heteropolysaccharide with the appearance of two main sugars-D-glucose and D-mannose-in the backbone. The results of one-dimensional (1D) and two-dimensional (2D) nuclear magnetic resonance spectroscopy analyses prove the repeating unit of this polysaccharide to be [?6)-?-D-Glcp-(1?3)-?-D-Manp-(1?6)-?-D-Glcp-(1?]n, which appears to be a new EPS. The obtained results open up an avenue for the production of novel EPSs for biomedical applications.

SUBMITTER: Do TBT

PROVIDER: S-EPMC7407396 | biostudies-literature | 2020 Jul

REPOSITORIES: biostudies-literature

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Novel Exopolysaccharide Produced from Fermented Bamboo Shoot-Isolated Lactobacillus Fermentum.

Do Thi Bich Thuy TBT Tran Thi Ai Luyen TAL Tran Thi Van Thi TVT Le Trung Hieu TH Jayasena Vijay V Nguyen Thi Hong Chuong THC Nguyen Chinh Chien CC Kim Soo Young SY Le Quyet Van QV

Polymers 20200710 7

This study aimed at providing a route towards the production of a novel exopolysaccharide (EPS) from fermented bamboo shoot-isolated Lactobacillus fermentum. A lactic acid bacteria strain, with high EPS production ability, was isolated from fermented bamboo shoots. This strain, R-49757, was identified in the BCCM/LMG Bacteria Collection, Ghent University, Belgium by the phenylalanyl-tRNA synthetase gene sequencing method, and it was named Lb. fermentum MC3. The molecular mass of th ...[more]

PMID: 32664338

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Project description:Throughout Africa, food fermentations are still driven by indigenous microorganisms which influence the nutritional, organoleptic and safety of the final products. However, for improved safety, consistent quality and beneficial health effects, a trend has emerged which involves the isolation of indigenous strains from traditional fermented products to be used as functional starter cultures. These functional starter cultures possess inherent functional characteristics and can contribute to food quality and safety by offering one or more organoleptic, nutritional, technological or health advantage (probiotics). With the aim of selecting potential probiotic starter cultures, Lactobacillus fermentum strains isolated from fermented millet dough were investigated for technological properties and probiotic traits in-vitro.A total of 176?L. fermentum strains were assessed for technological properties including rate of acidification, exopolysaccharide production and amylase activity. Following this, 48 strains showing desirable technological properties were first screened for acid resistance. Sixteen acid resistant strains were assessed for additional probiotic properties including resistance to bile salts, bile salt hydrolysis, antimicrobial property, haemolysis and antibiotics resistance. L. fermentum strains clustered into 3 groups represented by 36 %, 47 % and 17 % as fast, medium and slow acidifiers respectively. About 8 %, 78 % and 14 % of the strains showed strong, weak and no exopolysaccharides production respectively. Amylase activity was generally weak or not detected. After exposure of 48?L. fermentum strains to pH 2.5 for 4 h, 16 strains were considered to be acid resistant. All 16 strains were resistant to bile salt. Four strains demonstrated bile salt hydrolysis. Antimicrobial activity was observed towards Listeria monocytogenes and Staphylococcus aureus but not E. coli and Salmonella enteritidis. Lactobacillus fermentum strains were generally susceptible to antibiotics except 6 strains which showed resistance towards streptomycin, gentamicin and kanamycin.In vitro determination of technological and probiotic properties have shown strain specific difference among L. fermentum strains isolated from fermented millet dough. Sixteen (16) L. fermentum strains have been shown to possess desirable technological and probiotic characteristics in vitro. These strains are therefore good candidates for further studies to elucidate their full potential and possible application as novel probiotic starter cultures.

Dataset Information

Novel Exopolysaccharide Produced from Fermented Bamboo Shoot-Isolated Lactobacillus Fermentum.

Publications

Novel Exopolysaccharide Produced from Fermented Bamboo Shoot-Isolated <i>Lactobacillus Fermentum</i>.

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