Quantitative measurement of antimicrobial activity of exopolysaccharide (EPS)-producing isolates
Isolates and species
Inhibitory action against pathogenic bacteria (± SD)
Escherichia coli
Staphylococcus aureus
Lactobacillus plantarum (P1)
22.3 ± 1.2 mm
19.4 ± 0.4 mm
Lacticaseibacillus helveticus (H1)
18.3 ± 0.9 mm
4.0 ± 0.1 mm
Pseudo plantarum (CP1)
23.6 ± 0.4 mm
18 ± 0.4 mm
Limosilactobacillus fermentum
F1
21.5 ± 0.4 mm
32.1 ± 0.2 mm
F2
11.6 ± 0.3 mm
--
Enterococcus faecium
E1
--
24.6 ± 0.5 mm
E2
--
23 ± 0.8 mm
Lactococcus lactis
L1
18.8 ± 0.8 mm
2 ± 0.1 mm
L2
17 ± 0.4 mm
--
Streptococcus thermophilus
S1
24.4 ± 0.7 mm
24.8 ± 0.4 mm
S2
24.1 ± 0.6 mm
23.3 ± 1.2 mm
S3
21 ± 0.8 mm
17.6 ± 1.1 mm
--: no inhibitory action. E1 and E2 isolates showed no inhibitory action against Escherichia coli. Similarly, F2 and L2 isolates exhibited no inhibition against Staphylococcus aureus; therefore, triplicate measurements were not performed for these isolates in the respective cases
The authors declare that they have no conflicts of interest.
Ethical approval
Not applicable.
Consent to participate
Not applicable.
Consent to publication
Not applicable.
Availability of data and materials
The data is available in the supplementary materials. The data for each sample that support the findings of this study are available from the corresponding author upon reasonable request.
Open Exploration maintains a neutral stance on jurisdictional claims in published institutional affiliations and maps. All opinions expressed in this article are the personal views of the author(s) and do not represent the stance of the editorial team or the publisher.
References
Aguilera JM. The food matrix: implications in processing, nutrition and health.Crit Rev Food Sci Nutr. 2019;59:3612–29. [DOI] [PubMed]
Forde CG. Beyond ultra-processed: considering the future role of food processing in human health.Proc Nutr Soc. 2023;82:406–18. [DOI] [PubMed]
Plavec TV, Berlec A. Safety Aspects of Genetically Modified Lactic Acid Bacteria.Microorganisms. 2020;8:297. [DOI] [PubMed] [PMC]
Mathur H, Beresford TP, Cotter PD. Health Benefits of Lactic Acid Bacteria (LAB) Fermentates.Nutrients. 2020;12:1679. [DOI] [PubMed] [PMC]
Sauer M, Han NS. Lactic acid bacteria: little helpers for many human tasks.Essays Biochem. 2021;65:163–71. [DOI] [PubMed]
Carraro L, Maifreni M, Bartolomeoli I, Martino ME, Novelli E, Frigo F, et al. Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.Res Microbiol. 2011;162:231–9. [DOI] [PubMed]
Maftei NM, Raileanu CR, Balta AA, Ambrose L, Boev M, Marin DB, et al. The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties.Microorganisms. 2024;12:234. [DOI] [PubMed] [PMC]
Sánchez B, Delgado S, Blanco-Míguez A, Lourenço A, Gueimonde M, Margolles A. Probiotics, gut microbiota, and their influence on host health and disease.Mol Nutr Food Res. 2017;61. [DOI] [PubMed]
Petrova P, Ivanov I, Tsigoriyna L, Valcheva N, Vasileva E, Parvanova-Mancheva T, et al. Traditional Bulgarian Dairy Products: Ethnic Foods with Health Benefits.Microorganisms. 2021;9:480. [DOI] [PubMed] [PMC]
Ağagündüz D, Yılmaz B, Şahin TÖ, Güneşliol BE, Ayten Ş, Russo P, et al. Dairy Lactic Acid Bacteria and Their Potential Function in Dietetics: The Food–Gut-Health Axis.Foods. 2021;10:3099. [DOI]
Daba GM, Elnahas MO, Elkhateeb WA. Contributions of exopolysaccharides from lactic acid bacteria as biotechnological tools in food, pharmaceutical, and medical applications.Int J Biol Macromol. 2021;173:79–89. [DOI] [PubMed]
Bibi A, Xiong Y, Rajoka MSR, Mehwish HM, Radicetti E, Umair M, et al. Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review.Sustainability. 2021;13:12429. [DOI]
Angelin J, Kavitha M. Exopolysaccharides from probiotic bacteria and their health potential.Int J Biol Macromol. 2020;162:853–65. [DOI] [PubMed] [PMC]
Han X, Yang Z, Jing X, Yu P, Zhang Y, Yi H, et al. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.Biomed Res Int. 2016;2016:7945675. [DOI] [PubMed] [PMC]
Jurášková D, Ribeiro SC, Silva CCG. Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties.Foods. 2022;11:156. [DOI] [PubMed] [PMC]
Korcz E, Varga L. Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry.Trends Food Sci Technol. 2021;110:375–84. [DOI]
Pourjafar H, Ansari F, Sadeghi A, Samakkhah SA, Jafari SM. Functional and health-promoting properties of probiotics’ exopolysaccharides; isolation, characterization, and applications in the food industry.Crit Rev Food Sci Nutr. 2023;63:8194–225. [DOI] [PubMed]
Chelladhurai K, Ayyash M, Turner MS, Kamal‐Eldin A. Lactobacillus helveticus: Health effects, current applications, and future trends in dairy fermentation.Trends Food Sci Technol. 2023;136:159–68. [DOI]
Hatti-Kaul R, Chen L, Dishisha T, El Enshasy H. Lactic acid bacteria: from starter cultures to producers of chemicals.FEMS Microbiol Lett. 2018;265:fny213. [DOI]
Collins CH, Lyne PM, Grange JM. Collins and Lyne’s Microbiological Methods. Butterworths; 1989.
DuBois M, Gilles KA, Hamilton JK, Rebers PT, Smith F. Colorimetric method for determination of sugars and related substances.Anal Chem. 1956;28:350–6. [DOI]
Tarifa MC, Agustín MDR, Brugnoni LI. Biological control of foodborne pathogens by lactic acid bacteria: A focus on juice processing industries.Rev Argent Microbiol. 2023;55:378–86. [DOI] [PubMed]
Davenport EK, Call DR, Beyenal H. Differential protection from tobramycin by extracellular polymeric substances from Acinetobacter baumannii and Staphylococcus aureus biofilms.Antimicrob Agents Chemother. 2014;58:4755–61. [DOI] [PubMed] [PMC]
Pang X, Song X, Chen M, Tian S, Lu Z, Sun J, et al. Combating biofilms of foodborne pathogens with bacteriocins by lactic acid bacteria in the food industry.Compr Rev Food Sci Food Saf. 2022;21:1657–76. [DOI] [PubMed]
Prabhurajeshwar C, Chandrakanth RK. Probiotic potential of Lactobacilli with antagonistic activity against pathogenic strains: An in vitro validation for the production of inhibitory substances.Biomed J. 2017;40:270–83. [DOI] [PubMed] [PMC]
Gänzle MG. Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage.Curr Opin Food Sci. 2015;2:106–17. [DOI]