Open AccessProduction and Characterization of Exopolysaccharide extracted from bacteria isolated in homemade and packed Idli batter
Author(s) -
S. Priyadharshini
Publication year - 2021
Publication title -
international journal for research in applied science and engineering technology
Language(s) - English
Resource type - Journals
ISSN - 2321-9653
DOI - 10.22214/ijraset.2021.35247
Subject(s) - food science , bacteria , lactic acid , fermentation , chemistry , salt (chemistry) , polysaccharide , yield (engineering) , bacterial growth , biomass (ecology) , biochemistry , biology , materials science , organic chemistry , genetics , agronomy , metallurgy
Diverse exopolysaccharide (EPS)-producing isolates were isolated from an Indian acidic fermented food (Idli) based on the colony morphology. Lactic acid bacteria are non-pathogenic organism widely distributed in nature typically involved in a large number of spontaneous food fermentation. One of the EPS-producing micro flora was selected for further characterization using FT-IR, SEM, TGA and XRD analysis. The effect of pH, salt and temperature on the yellow pigment were studied and these parameters are gently influence the growth of bacterial isolates. In pH the maximum yield of biomass were obtained at pH (8) . In temperature maximum yield at 40 C and in salt concentration (Nacl) the maximum yield were obtained with 2%. Effect of total phenolic content, antioxidant activity and reducing power assay influence the growth biomass of the bacteria. In the structural characterization, the FT-IR spectroscopy revealed the α-d-glucose nature of the EPS. The SEM showed smooth surfaces and compact structure. TGA results showed higher degradation temperature of 272.01̊ C. XRD analysis proved the 33.4% crystalline nature of the EPS. All the above characteristics of the EPS produced by L. lactis showed that the EPS is of a good-quality polysaccharide with potential applications in the food industry.