Zanzan Mariem, Ezzaky Youssef, Achemchem Fouad, Hamadi Fatima, Valero Antonio, Mamouni Rachid
LASIME Research Laboratory, Bioprocess and Environment Team, Agadir Superior School of Technology, Ibn Zohr University, BP 33/S, 80150 Agadir, Morocco.
Laboratory of Microbial Biotechnology and Vegetal Protection, Faculty of Sciences, University Ibn Zohr, BP 32/S, 80000 Agadir, Morocco.
Food Sci Biotechnol. 2023 Sep 21;33(5):1195-1205. doi: 10.1007/s10068-023-01424-9. eCollection 2024 Apr.
This study focused on optimizing the fermentation-based production of Exopolysaccharides (EPS) from F58 initially isolated from traditional Moroccan Jben, a fresh goat cheese. Using the central composite design, yeast extract, MnSO, and time affect EPS concentration. The highest experimental and predicted EPS production yields were 2.46 g/L ± 0.38 and 2.86 g/L, respectively. Optimal concentrations of yeast extract (4.46 g/L) and MnSO4 (0.011 g/L) were identified after 26 h at 30 °C. Characterization of EPS was conducted using SEM with EDX, XRD, and FTIR analyses. These tests revealed a specific morphology and an amorphous structure. Additionally, thermogravimetric analysis indicated adequate EPS stability up to 200 °C with anti-adhesion properties against different pathogens. This study offers valuable insights into the optimized production of EPS from F58, which exhibits significant structural and functional properties for various applications in the food and biotechnology industries.
The online version contains supplementary material available at 10.1007/s10068-023-01424-9.
本研究聚焦于优化从最初从传统摩洛哥新鲜山羊奶酪杰本中分离出的F58发酵生产胞外多糖（EPS）的工艺。采用中心复合设计，酵母提取物、硫酸锰和时间会影响EPS浓度。最高的实验和预测EPS产量分别为2.46 g/L±0.38和2.86 g/L。在30℃下培养26小时后，确定了酵母提取物（4.46 g/L）和硫酸锰（0.011 g/L）的最佳浓度。使用扫描电子显微镜（SEM）结合能谱分析（EDX）、X射线衍射（XRD）和傅里叶变换红外光谱（FTIR）对EPS进行了表征。这些测试揭示了其特定的形态和无定形结构。此外，热重分析表明EPS在高达200℃时具有足够的稳定性，并对不同病原体具有抗粘附特性。本研究为从F58优化生产EPS提供了有价值的见解，F58在食品和生物技术行业的各种应用中具有显著的结构和功能特性。
在线版本包含可在10.1007/s10068-023-01424-9获取的补充材料。
