Comparative evaluation of in situ and ex-situ iron-complexing ability of exopolysaccharides producing lactic acid bacteria in whey medium

Comparative evaluation of in situ and ex-situ iron-complexing ability of exopolysaccharides producing lactic acid bacteria in whey medium

The present study investigated the iron-binding ability of exopolysaccharides (EPS) producing lactic acid bacteria (LAB) as a whole-cell in comparison with its extracted crude EPS. A total of eight EPS producing LAB strains and four iron salts were tested for in-situ iron complex formation in whey a...

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Veröffentlicht in:Food science & technology 2021-07, Vol.147, p.111598, Article 111598
Hauptverfasser: Patel, Maulik, Prasad, Writdhama, Naithani, Harshita, Nataraj, Basavaprabhu Haranahalli, Arora, Sumit, Behare, Pradip V.
Format: Artikel
Sprache:eng
Schlagworte:
Exopolysaccharides
Iron binding
Lactic acid bacteria
Whey medium
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Zusammenfassung:The present study investigated the iron-binding ability of exopolysaccharides (EPS) producing lactic acid bacteria (LAB) as a whole-cell in comparison with its extracted crude EPS. A total of eight EPS producing LAB strains and four iron salts were tested for in-situ iron complex formation in whey as a basal culture medium. Among the four iron salts, ferrous sulphate showed maximum complexation with all the LAB strains. Amongst eight EPS producing LAB strains, Lacticaseibacillus rhamnosus Kar1 showed significantly higher (P 
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2021.111598