1School of Liquor and Food Engineering, Guizhou University, Guiyang, China
Journal of Food and Nutrition Research.
2017,
Vol. 5 No. 12, 928-934
DOI: 10.12691/jfnr-5-12-8
Copyright © 2017 Science and Education PublishingCite this paper: Yulong Zhang, Ping Hu, Min Fan, Qianwei Liao. Study on Effect Elements of Exopolysaccharide Production of
Lactobacillus Kimchi SR8 and DPPH Radical Scavenging Activity.
Journal of Food and Nutrition Research. 2017; 5(12):928-934. doi: 10.12691/jfnr-5-12-8.
Correspondence to: Ping Hu, School of Liquor and Food Engineering, Guizhou University, Guiyang, China. Email:
phu1@gzu.edu.cnAbstract
The correlation between exopolysaccharide production of Lactobacillus kimchi SR8 under different culture conditions and the DPPH radical scavenging activity of exopolysaccharide was studied. Lactobacillus kimchi SR8 produced 228.24 ± 2.23 mg/L exopolysaccharides with sucrose as the carbon source, Beef Extract-Peptone (2:1) as the nitrogen source and an initial pH of 6.50, whilst the DPPH radical scavenging activity of exopolysaccharides was only 6.85% ± 0.77% at a concentration of 0.20 mg/mL. However, the strain produced 206.79 ± 2.23 mg/L exopolysaccharides with glucose as the carbon source, Peptone-Tryptone (1:1) as the nitrogen source and an initial pH of 7.00, and the DPPH radical scavenging activity of exopolysaccharides increased to 28.34% ± 0.32% at the same concentration. The results showed no correlation between the exopolysaccharide production of lactic acid bacteria and the DPPH radical scavenging activity of exopolysaccharide. Therefore, the antioxidant activity should be taken into consideration when measures are taken to increase exopolysaccharide production if greater antioxidant activity of exopolysaccharides is preferred.
Keywords