Immobilization of Lactic acid bacteria for production of extracellular polysaccharides

Detalhes bibliográficos
Autor(a) principal: TAO,Jing
Data de Publicação: 2022
Outros Autores: HUANG,Xiaohui, LING,Feiyue, YU,Bilian, ZHOU,Xiao, SHEN,Qing, SAGRATINI,Gianni
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100877
Resumo: Abstract Lactic acid bacteria (LAB) can produce extracellular polysaccharides that can be used as thickeners, emulsifiers, and gels in foods. The immobilization technology can effectively simplify and improve the separation and regeneration of extracellular polysaccharides. In this study, six strains of LAB, including the extracellular polysaccharide-producing strain Lactobacillus plantarum, were screened. The different immobilized carriers of sodium alginate, agar, gelatin-glutaraldehyde, and carrageenan were assessed for fermentation by these six LAB. Different diameters of beads were selected, and the optimum culture temperature, carrier concentration, and inoculum volume were evaluated. The results showed that the agar-embedding method was the best immobilization method and the optimum process conditions were as follows: 3% inoculum of L. plantarum, 30 g/L of agar as immobilization carrier with a particle diameter of 1 cm, and fermentation at 37 °C for 24 h. Through orthogonal experiments, the maximum exopolysaccharide (EPS) yield obtained was 1489.9 mg/L.
id SBCTA-1_9c3bcf5d09e062088436ba1ddd71f225
oai_identifier_str oai:scielo:S0101-20612022000100877
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Immobilization of Lactic acid bacteria for production of extracellular polysaccharidesLactic acid bacteriaextracellular polysaccharideimmobilized cellbiological microcapsuleAbstract Lactic acid bacteria (LAB) can produce extracellular polysaccharides that can be used as thickeners, emulsifiers, and gels in foods. The immobilization technology can effectively simplify and improve the separation and regeneration of extracellular polysaccharides. In this study, six strains of LAB, including the extracellular polysaccharide-producing strain Lactobacillus plantarum, were screened. The different immobilized carriers of sodium alginate, agar, gelatin-glutaraldehyde, and carrageenan were assessed for fermentation by these six LAB. Different diameters of beads were selected, and the optimum culture temperature, carrier concentration, and inoculum volume were evaluated. The results showed that the agar-embedding method was the best immobilization method and the optimum process conditions were as follows: 3% inoculum of L. plantarum, 30 g/L of agar as immobilization carrier with a particle diameter of 1 cm, and fermentation at 37 °C for 24 h. Through orthogonal experiments, the maximum exopolysaccharide (EPS) yield obtained was 1489.9 mg/L.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100877Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.99021info:eu-repo/semantics/openAccessTAO,JingHUANG,XiaohuiLING,FeiyueYU,BilianZHOU,XiaoSHEN,QingSAGRATINI,Giannieng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000100877Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
title Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
spellingShingle Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
TAO,Jing
Lactic acid bacteria
extracellular polysaccharide
immobilized cell
biological microcapsule
title_short Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
title_full Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
title_fullStr Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
title_full_unstemmed Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
title_sort Immobilization of Lactic acid bacteria for production of extracellular polysaccharides
author TAO,Jing
author_facet TAO,Jing
HUANG,Xiaohui
LING,Feiyue
YU,Bilian
ZHOU,Xiao
SHEN,Qing
SAGRATINI,Gianni
author_role author
author2 HUANG,Xiaohui
LING,Feiyue
YU,Bilian
ZHOU,Xiao
SHEN,Qing
SAGRATINI,Gianni
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv TAO,Jing
HUANG,Xiaohui
LING,Feiyue
YU,Bilian
ZHOU,Xiao
SHEN,Qing
SAGRATINI,Gianni
dc.subject.por.fl_str_mv Lactic acid bacteria
extracellular polysaccharide
immobilized cell
biological microcapsule
topic Lactic acid bacteria
extracellular polysaccharide
immobilized cell
biological microcapsule
description Abstract Lactic acid bacteria (LAB) can produce extracellular polysaccharides that can be used as thickeners, emulsifiers, and gels in foods. The immobilization technology can effectively simplify and improve the separation and regeneration of extracellular polysaccharides. In this study, six strains of LAB, including the extracellular polysaccharide-producing strain Lactobacillus plantarum, were screened. The different immobilized carriers of sodium alginate, agar, gelatin-glutaraldehyde, and carrageenan were assessed for fermentation by these six LAB. Different diameters of beads were selected, and the optimum culture temperature, carrier concentration, and inoculum volume were evaluated. The results showed that the agar-embedding method was the best immobilization method and the optimum process conditions were as follows: 3% inoculum of L. plantarum, 30 g/L of agar as immobilization carrier with a particle diameter of 1 cm, and fermentation at 37 °C for 24 h. Through orthogonal experiments, the maximum exopolysaccharide (EPS) yield obtained was 1489.9 mg/L.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100877
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100877
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.99021
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126333303914496

Registros relacionados