Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro-Reference-Cited by-同舟云学术

Optimization and characterization of exopolysaccharides from Leuconostoc citreum BH10 and its functional properties in vitro

Published:2023-05-02 Issue:1 Volume:5 Page:
ISSN:2661-8974
Container-title:Food Production, Processing and Nutrition
language:en
Short-container-title:Food Prod Process and Nutr

Author:

Ge Zhiwen,Azi Fidelis,Bao Xuan,Yin Xintao,Feng Xue,Zhang Min,Xia Xiudong,Dong Mingsheng^ORCID

Abstract

AbstractIn this study, the yield of exopolysacchrides (LCEPS) produced by Leuconostoc citreum BH10 was optimized through the improvement of fermentation conditions. A three-level four-factor central composite design coupled with response surface methodology was employed to elucidate the interactions among four design variables, namely fermentation time (X1), fermentation temperature (X2), sucrose concentration (X3), and inoculation amount (X4) over a broad range of process conditions and determine their effects on LCEPS production. Based on the developed models, under the optimum process conditions of 49.99 h, 25.59 °C, 21.66, and 3.00%, the obtained maximum production of LCEPS was up to 55.96 g/L. Besides, the produced LCEPS presented better thermal stability than the original dextran and rendered finely emulsifying properties compared with commercial emulsifiers. Moreover, the LCEPS possessed good antioxidant activities and showed certain biofilm inhibition against Staphylococcus aureus ATCC 6538 strain, which indicated that it has fine potential to be used as an excellent additive into the food industry. Graphical Abstract

Publisher

Springer Science and Business Media LLC

Subject

Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science

Link

https://link.springer.com/content/pdf/10.1186/s43014-023-00134-3.pdf

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