Production of polysaccharide from Local Isolates of Lactobacillus and Using as Antioxidant | ||
| Basrah Journal of Agricultural Sciences | ||
| Article 4, Volume 28, Issue 2, December 2015, Pages 67-75 PDF (0 K) | ||
| DOI: 10.33762/bagrs.2015.131992 | ||
| Authors | ||
| Kithar R. Majeed; Nahi Y. Yaseen; Fatima H. Ahmed | ||
| Abstract | ||
| Lactobacillus bacteria was Isolated from different food samples included banana, tomato, apple, mandarin orange, cheese, buffalo milk, local yogurt and imported yogurt and from infant feaces. A Total of 65 isolates were obtained out of 64 food samples, and 11 samples of newborn feaces belong to Lactobacillus spp included 20 isolates of Lactobacillus acidophilus, 23 isolates of Lactobacillus plantarum, 6 isolates of Lactobacillus casei, 12 isolates of Lactobacillus bulgaricus, 3 isolates of Lactobacillus johnsonii and one isolates of Lactobacillus helveticus. Detectine of polysaccharides for all obtained bacteria was done . Results showed that the bast amount of produced of polysaccharide was from Lactobacillus plantarum while isolated from imported yoghurt (yR5) 0.850 g.L-1 . which, Lactobacillus plantarum isolated from Tomato (T4) had 0.014 g.L-1 .Results of antioxidant actiivity showed that the highest activity was belong to Lactobacillus bulgaricus isolated from local yoghurt (yL6) was 67.51%. which the lower activity was belong to Lactobacillus acidophilus isolated from local chees (cha2) was 29.1%. compared with the industrial antioxidant (BHT) and α- tocopherol. with activites of antioxidant was (82.70 and 73.96) % respectively. | ||
| Keywords | ||
| lactic acid bacteria; Antioxidants; polysaccharide; Lactobacillus | ||
|
Statistics Article View: 126 PDF Download: 112 |
||