Antioxidant and antibacterial activities of exopolysaccharides produced by lactic acid bacteria isolated from yogurt

Abstract

The objectives of this study were to optimize the conditions for cell growth and exopolysaccharides (EPS) production by using pure and mixed microbial cultures of Streptococcus thermophilus and Lactobacillus bulgaricus, and to evaluate the antioxidant and antibacterial activities of EPS in vitro. The mixed cultures of two strains showed a higher cell growth whereas the higher EPS production was detected in pure culture with S. thermophilus. The optimal medium were determined as follows (g/l): sucrose 50, yeast extract 10, KH₂PO₄ 3 , MgSO₄.7H₂O 0.05 and pH initial 6.5 at 30°C. Under the optimized conditions, the values of dry cell weight (DCW) and EPS were 5.2± 0.8 g/l and 56.8 ± 0.62 mg/ml, respectively.  The EPS demonstrated a positive antioxidant potential on DDPH radical scavenging. The agar diffusion assay showed that purified EPS exhibited antibacterial activities against tested pathogens such as Escherichia coli ATCC 250922 and Staphyloccocus aureus ATCC 250923 at (62-1000) μg/mL. In conclusion, EPS have an antioxidant activity and could have applications in the food industry.