Evaluation of lactic acid bacterial strains of boza for their exopolysaccharide and enzyme production as a potential adjunct culture |
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| Institution: | 1. Istanbul Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, 34469 Maslak, Istanbul, Turkey;2. TUBITAK, Marmara Research Center Food Institute, 41470 Kocaeli, Turkey;1. Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Saltillo 25280, Coahuila, Mexico;2. Department of Biotechnology, Universidad Autónoma Metropolitana Iztapalapa, 09340 México, D.F., Mexico;3. Animal Nutrition Department, Universidad Autónoma Agraria Antonio Narro, Saltillo 25315, Coahuila, Mexico;1. Department of Animal Science and Biotechnology, Tunghai University, 1727, Section 4, Taiwan Boulevard, Taichung 40704, Taiwan, ROC;2. Department of Food Science, Tunghai University, 1727, Section 4, Taiwan Boulevard, Taichung 40704, Taiwan, ROC;3. Best Center for Cellular Nutrition, Han-Sient Trading Co., Ltd., 3F., 57, Section 2, Zhonghua Road, Sinzhuang District, New Taipei City 24246, Taiwan, ROC;1. School of Life Sciences and Chemical Technology, Ngee Ann Polytechnic, Singapore;2. State Key Laboratory of Microbial Metabolism, and Laboratory of Molecular Biochemical Engineering, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China;1. Departamento de Procesos y Tecnología, Universidad Autónoma Metropolitana-Cuajimalpa, Avenida Vasco de Quiroga 4871, 05348 México D.F., México;2. Departamento de Biotecnología, Universidad Autónoma Metropolitana-Iztapalapa, Av. San Rafael Atlixco No. 186, 09340 México D.F.,México;1. Y?ld?z Technical University, Chemical and Metallurgical Engineering Faculty, Department of Food Engineering, Istanbul, Turkey;2. Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, 69000, Turkey |
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| Abstract: | Boza is a non-alcoholic beverage obtained from fermented cereals. Thirteen lactic acid bacteria (LAB), previously isolated from boza were identified and evaluated to determine the various technological properties for selecting appropriate strains as adjunct culture in boza. Each isolate was checked for purity, Gram-stained and tested for the catalase and oxidase activity and then subjected to identification by polymerase chain reaction (PCR) with partial 16S rRNA gene sequencing. The tests for carbohydrate fermentation and enzyme profiles were carried out with the API 50 CHL and API ZYM galleries, respectively. Exopolysaccharide (EPS) production of strains was determined by Fourier transform infrared spectroscopy (FT-IR) and quantified by the phenol sulphuric acid method. To our best knowledge, this is the first study reporting on Lactococcus garvieae (E32), Pediococcus parvulus (E42) and Streptococcus macedonicus (A15) in boza. All strains, except S. macedonicus (A15) produced EPS. Leuconostoc citreum (E55) and Lactococcus lactis (A47) were the highest EPS producing strains, yielding 2.39 ± 0.49 and 1.98 ± 0.23 g/L of EPS, respectively. Lactobacillus paracasei (D41), Lactobacillus plantarum (B2), Lactococcus lactis (F39) and among low-EPS producing strains Lactobacillus coryniformis (C55), L. paracasei (E8), and P. parvulus (E42) were evaluated to be promising candidates as potential adjunct culture in boza. The variety of enzyme production was also concern. Lc. garvieae (E32) was found to produce the largest variety of enzymes among the strains. FT-IR spectroscopy can be used for the assessment of EPS production by microorganisms reliably and accurately. |
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| Keywords: | Lactic acid bacteria FT-IR Boza Exopolysaccharide |
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