Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Microbial Strains and Bioactive Exopolysaccharide Producers from Thai Water Kefir

  • Luang-In, Vijitra (Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University) ;
  • Saengha, Worachot (Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University) ;
  • Yotchaisarn, Manatchanok (Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University) ;
  • Halaslova, Monika (Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava) ;
  • Udomwong, Piyachat (International College of Digital Innovation, Chiang Mai University) ;
  • Deeseenthum, Sirirat (Natural Antioxidant Innovation Research Unit, Department of Biotechnology, Faculty of Technology, Mahasarakham University)
  • Received : 2018.05.01
  • Accepted : 2018.07.14
  • Published : 2018.12.28
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Abstract

The aims of this novel work were to determine the microbial strains and exopolysaccharide (EPS) producers in water kefir from Nakhon Ratchasima Province, Thailand. Thirty-three microbial strains were identified using 16S rRNA gene analysis consisting of 18 bacterial strains, as 9 strains of acetic acid bacteria (AAB), 9 strains of lactic acid bacteria (LAB), and 15 yeast strains. All bacteria were able to produce EPS with a diverse appearance on agar media containing different sugars at a concentration of 8%. Culture supernatants from AAB and LAB showed 31-64% 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity with the highest antioxidant activity of 64% from Acetobacter pasteurianus WS3 and WS6. Crude EPS from A. pasteurianus WS3 displayed the highest ferric reducing antioxidant power at 280 mM $FeSO_4/g$ EPS, greatest anti-tyrosinase activity at 20.35%, and highest EPS production of 1,505 mg EPS/L from 8% sucrose. These microbes offer beneficial health implications and their EPSs can be used as food additives and cosmetic ingredients.

Keywords

References

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