| Issue |
BIO Web Conf.
Volume 58, 2023
69th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2022”
|
|
|---|---|---|
| Article Number | 02001 | |
| Number of page(s) | 6 | |
| Section | Food Chemistry, Microbiology and Biotechnology | |
| DOI | https://doi.org/10.1051/bioconf/20235802001 | |
| Published online | 10 March 2023 | |
Isolation and selection of sauerkraut lactic acid bacteria producing exopolysaccharides
1
Department of Biotechnology, Technological Faculty, University of Food Technologies,
4002 Plovdiv, Bulgaria
2
Department of Microbiology and Environmental Biotechnology, Agricultural University,
4000
Plovdiv,
Bulgaria
* Corresponding author: a.georgieva@uft-bio.com
Fermented plant-based foods, including sauerkraut, offer high nutritional and functional value. Their microflora is dominated by lactic acid bacteria which are a source of different substances with health- promoting benefits and diverse applications in the food industry. Production of exopolysaccharides (EPSs) by lactic acid bacteria attracts particular interest in the food industry due to their rheological properties. In the present study, we isolated 20 strains of lactic acid bacteria from traditional Bulgarian sauerkraut. The isolates were identified by 16S rDNA sequencing and were attributed to Lactiplantibacillus plantarum (75%) and Pediococcus pentosaceus (25%). All strains were screened for their ability to synthesize exopolysaccharides, and 6 of them proved positive. Since culture media composition and especially the carbon source is a critical factor influencing the yield of bacterial EPSs, the impact of various carbon sources on the EPSs synthesis by the selected producers was explored. The best results were obtained by using glucose and sucrose as sole carbon sources.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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