Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Technical Optimization of Culture Conditions for the Production of Exopolysaccharide (EPS) by Lactobacillus rhamnosus ATCC 9595

  • Kim, Young-Hoon (Division of Food Bioscience, Korea University) ;
  • Kim, Ji-Uk (Division of Food Bioscience, Korea University) ;
  • Oh, Se-Jong (Institute of Agricultural Science and Technology, Department of Animal Science, Chonnam National University) ;
  • Kim, Young-Jun (Department of Food and Biotechnology, Korea University) ;
  • Kim, Myung-Hee (School of Food Technology and Food Service Industry, College of Nature and Natural Resources, Yeungnam University) ;
  • Kim, Sae-Hun (Division of Food Bioscience, Korea University)
  • Published : 2008.06.30
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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 $37^{\circ}C$. 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 $583{\pm}15.4mg/L$ in the single culture system, and $865{\pm}22.6\;mg/L$ in the co-culture system with L. rhamnosus GG. Based on the presence of WPC, EPS production dramatically increased from $583{\pm}15.4$ (under no WPC supplementation) to $1,011{\pm}14.7\;mg/L$ (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.

Keywords

References

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