engleski

Application of exopolysaccharides (EPSs) producer strain, Lactobacillus fermentum D12, as probiotic starter culture

Exopolysaccharides (EPSs) producer strain, Lactobacillus fermentum D12, was isolated from artisanal fresh smoked cheese. Three different types of EPSs were characterized using HPSEC, GC, GC-MS, 1H-NMR and 2D-NMR. One of the produced EPS is a homopolysaccharide with molecular weight of 400 kDa and is composed of repeating units of D-glucose linked by an α-1, 4-glycosidic bond, where 20% of the glucose subunits is acetylated at C-3. There are also identified two different heteropolysaccharides with molecular weight lower than 2 kDa, composed of Man:Glu:Gal in these molar ratios, 1.78:0.87:1 and 6.38:1.6:1. Because of the numerous potential positive physiological responses in the frame of probiotic concept and potential impact on sensory properties of fermented milk products, this strain was applied as probiotic starter culture for fresh dried cheese production, together with another three autochthonous strains well characterized as probiotics trough already performed investigations: S-layer carrying Lactobacillus brevis D6, bacteriocin expressing strain Lactobacillus plantarum D13, and Lactoccocus lactis ZG7-10, with well characterized proteolytic activity. Identification of all added probiotic strains in the produced fresh dried cheese was performed using RAPD and DGGE genetic methods, while their quantification and identification of autochthonous microbiota was performed using Illumina MiSeq sequencing.

exopolysaccharides, probiotic, fresh dried cheese, lactic acid bacteria

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