Abstract
Microbial exopolysaccharide (EPS) is a biothickener that can be added to a wide variety of food products, where it serves as a viscosifying, stabilizing, emulsifying, and gelling agent. The objective of this study was to investigate the optimum conditions of pH, incubation temperature, and whey protein concentration (WPC) for EPS production by Lactobacillus rhamnosus ATCC 9595. We found that maximal EPS production was achieved at a pH of 5.5 and temperature of 37°C. At the same fermentation conditions, EPS production was affected by the addition of L. rhamnosus GG (a weak-EPS producer). After growth for 24 hr, total EPS production was 583±15.4 mg/L in the single culture system, and 865±22.6 mg/L in the coculture system with L. rhamnosus GG. Based on the presence of WPC, EPS production dramatically increased from 583±15.4 (under no WPC supplementation) to 1,011±14.7 mg/L (under supplementation with 1.0% WPC). These results suggest that WPC supplementation and the co-culture systems coupled with small portions of weak-EPS producing strain can play an important role in the enhancement of EPS production.
| Original language | English |
|---|---|
| Pages (from-to) | 587-593 |
| Number of pages | 7 |
| Journal | Food Science and Biotechnology |
| Volume | 17 |
| Issue number | 3 |
| Publication status | Published - 2008 Aug 22 |
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Keywords
- Exopolysaccharide
- Lactobacillus rhamnosus
- Optimal condition
- Whey protein concentrate
ASJC Scopus subject areas
- Food Science
- Biotechnology
- Applied Microbiology and Biotechnology
Cite this
Technical optimization of culture conditions for the production of exopolysaccharide (EPS) by Lactobacillus rhamnosus ATCC 9595. / Kim, Younghoon; Ji, Uk Kim; Oh, Sejong; Young, Jun Kim; Kim, Myunghee; Kim, Sae Hun.
In: Food Science and Biotechnology, Vol. 17, No. 3, 22.08.2008, p. 587-593.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Technical optimization of culture conditions for the production of exopolysaccharide (EPS) by Lactobacillus rhamnosus ATCC 9595
AU - Kim, Younghoon
AU - Ji, Uk Kim
AU - Oh, Sejong
AU - Young, Jun Kim
AU - Kim, Myunghee
AU - Kim, Sae Hun
PY - 2008/8/22
Y1 - 2008/8/22
N2 - Microbial exopolysaccharide (EPS) is a biothickener that can be added to a wide variety of food products, where it serves as a viscosifying, stabilizing, emulsifying, and gelling agent. The objective of this study was to investigate the optimum conditions of pH, incubation temperature, and whey protein concentration (WPC) for EPS production by Lactobacillus rhamnosus ATCC 9595. We found that maximal EPS production was achieved at a pH of 5.5 and temperature of 37°C. At the same fermentation conditions, EPS production was affected by the addition of L. rhamnosus GG (a weak-EPS producer). After growth for 24 hr, total EPS production was 583±15.4 mg/L in the single culture system, and 865±22.6 mg/L in the coculture system with L. rhamnosus GG. Based on the presence of WPC, EPS production dramatically increased from 583±15.4 (under no WPC supplementation) to 1,011±14.7 mg/L (under supplementation with 1.0% WPC). These results suggest that WPC supplementation and the co-culture systems coupled with small portions of weak-EPS producing strain can play an important role in the enhancement of EPS production.
AB - Microbial exopolysaccharide (EPS) is a biothickener that can be added to a wide variety of food products, where it serves as a viscosifying, stabilizing, emulsifying, and gelling agent. The objective of this study was to investigate the optimum conditions of pH, incubation temperature, and whey protein concentration (WPC) for EPS production by Lactobacillus rhamnosus ATCC 9595. We found that maximal EPS production was achieved at a pH of 5.5 and temperature of 37°C. At the same fermentation conditions, EPS production was affected by the addition of L. rhamnosus GG (a weak-EPS producer). After growth for 24 hr, total EPS production was 583±15.4 mg/L in the single culture system, and 865±22.6 mg/L in the coculture system with L. rhamnosus GG. Based on the presence of WPC, EPS production dramatically increased from 583±15.4 (under no WPC supplementation) to 1,011±14.7 mg/L (under supplementation with 1.0% WPC). These results suggest that WPC supplementation and the co-culture systems coupled with small portions of weak-EPS producing strain can play an important role in the enhancement of EPS production.
KW - Exopolysaccharide
KW - Lactobacillus rhamnosus
KW - Optimal condition
KW - Whey protein concentrate
UR - http://www.scopus.com/inward/record.url?scp=49649120457&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=49649120457&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:49649120457
VL - 17
SP - 587
EP - 593
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
SN - 1226-7708
IS - 3
ER -