Different inoculum volume (2-10%) were tested under pre-optimized conditions and the significantly (p<0.05) highest amount of
exopolysaccharide (3.12 g/L) was produced at 6% volume of inoculum (Fig.
Bacteria residing in biofilm mode are surrounded by a layer of
exopolysaccharides that functions as a protective sheath against environmental stress and host defense, leading to increased resistance to antimicrobials [48, 54].
(called 'cordoncillo' in Mexico and 'falso-jaborandi' in Brazil) harbors a diversity of endophytes (Orlandelli, Alberto, Rubin Filho, & Pamphile, 2012a), which include isolates that are sources of antimicrobial metabolites (Orlandelli, Alberto, Almeida, Azevedo, & Pamphile, 2012b) and
exopolysaccharides (Orlandelli, Vasconcelos, Azevedo, Corradi da Silva, & Pamphile, 2016).
Keywords:
Exopolysaccharide; Lactic acid bacteria; Orange peel fiber; Agro-industrial waste; Prebiotics
Bacterial
exopolysaccharide and biofilm formation stimulate chickpea growth and soil aggregation under salt stress.
Second symbiotic megaplasmid in Rhizobium meliloticarrying
exopolysaccharide and thiamine synthesis genes.
Maeda H, Zhu X, Mitsuoka T (2003) New medium for the production of
exopolysaccharide (OSKC) by Lactobacillus kefiranofaciens.
Cavella, "Effect of sourdough with
exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) on sensory quality of bread during shelf life," Food and Bioprocess Technology, vol.
In addition, virulent parameters of matured biofilm such as attachment force, thickness,
exopolysaccharide production, and morphogenesis of fungal cells were dramatically altered by SRM-S-8 [28].
Bejar, "Mauran, an
exopolysaccharide produced by the halophilic bacterium Halomonas maura, with a novel composition and interesting properties for biotechnology," Extremophiles, vol.
Especially,
exopolysaccharide (EPS) production by probiotic microorganisms increases and localizes the intestinal adhesion of these microorganisms (8).
[1.] Guler-Akin MB, Akin SM and A Korkmaz Influence of different
exopolysaccharide producing strains on the physicochemical, sensory and syneresis characteristics of reduced fat stirred yoghurt.
