Effects of GSM 1800 band radiation on composition, structure and bioactivity of exopolysaccharides produced by yoghurt starter cultures

KARATAŞ Ş. M., EKİCİ L., DEVELİ İ., DERTLİ E., SAĞDIÇ O.

ARCHIVES OF MICROBIOLOGY, cilt.203, sa.4, ss.1697-1706, 2021 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 203 Sayı: 4
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1007/s00203-020-02168-4
  • Dergi Adı: ARCHIVES OF MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.1697-1706
  • Anahtar Kelimeler: Exopolysaccharide (EPS), Radiation, Stress, Bioactivity, Starter culture, LACTIC-ACID BACTERIA, LACTOBACILLUS-PLANTARUM, STRAINS, BIOSYNTHESIS, MILK
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In this study, the effects of GSM 1800 band radiation on composition, structure and bioactivity of exopolysaccharides (EPSs) produced by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were determined. For this, GSM 1800 band radiation was applied to both cultures and characteristics of EPSs extracted from the control groups (K) and the radiation stressed groups (R) were determined. An alteration in the chemical composition of the EPSs was observed and EPS production levels and molecular weights of the EPSs increased following the GSM 1800 band radiation application. Alterations in the functional groups, thermal and morphological characteristics of EPSs following the GSM 1800 band radiation application were confirmed by FTIR, TGA and SEM analysis, respectively. Importantly no alterations in the antioxidant and antibacterial activity of the EPSs were observed following the radiation application. These results suggested the effects of the GSM radiation on final characteristics of EPSs from yogurt starter cultures.