Production and characterization of exopolysaccharides using lactobacillus sp. isolated from milk and milk products

Lactobacillus Sp isolated from various milk products (Milk, curd, cheese, butter, paneer, sourdough, ripened lemon, ripened banana) were analyzed and characterized by Cell morphology, biochemical tests, and carbohydrate fermentation test for the production of exopolysaccharides. Lactobacillus Sp were identified and screened on the basis of the molecular weight of its plasmid DNA (> 20 kb). The potentiality of Lactobacillus Sp. in EPS production was assessed. EPS production by Lactobacillus Sp is partially growth associated and about 1.2 gm of EPS/L was synthesized. The EPS production by Lactobacillus Sp was confirmed by thin layer chromatography (TLC) analysis. Antimicrobial activity of the produced EPS was tested against 6 pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Aeromonas hydrophila, Micrococcus Sp., Vibrio cholerae, Salmonella typhi). Optimization of culture condition for mass EPS yield was studied. The maximum growth of Lactobacillus Sp and EPS production was achieved when optimizing the media at temperature 30◦C, pH-3 and the concentration of sugar is 20 G/L. This ideal media providing maximum mass growth (1.5 G/L) and EPS production (1.3 G/L).