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<p>Exopolysaccharide (EPS) synthesis from whey, a byproduct of cheese production, along with the use of specific EPS-producing lactic acid bacteria (LAB), supports both the valorization of dairy byproduct and the incorporation of functional components into food products. In this study, LAB isolated from sourdough, yogurt, and cheese were characterized, and their EPS production levels were determined. EPS amounts ranged from 38.14 to 408.73&#xa0;mg/L in M17 medium; the highest producers (LAB6 and LAB31, identified as <i>Streptococcus thermophilus</i>) produced 986–1180&#xa0;mg/L EPS in whey medium. The EPS obtained from whey were isolated, purified, and lyophilized for characterization. High-performance liquid chromatography (HPLC) analysis showed that EPS was mainly composed of glucose and galactose. Fourier transform infrared (FTIR) spectroscopy revealed that EPS6 has an α-type structure, whereas EPS31 has a β-type structure. Thermogravimetric analysis (TGA) indicated thermal stability ranges of 118.7–497.8&#xa0;°C for EPS6 and 131.7–472.6&#xa0;°C for EPS31, while differential scanning calorimetry (DSC) showed melting points of 275.52&#xa0;°C and 263.32&#xa0;°C, respectively. The DPPH radical scavenging activities of EPS6 and EPS31 were 46.44% and 41.85%, demonstrating moderate antioxidant potential. This study highlights the EPS production capacity of LAB, particularly <i>S. thermophilus</i> isolates, in whey. The EPS are glucose- and galactose-based, structurally distinct (α and β types), thermally stable, and exhibit antioxidant activity. The results indicate that LAB6 and LAB31 can contribute to environmental sustainability and economic value by converting whey, a major dairy byproduct, into EPS.</p>

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Valorization of whey-based media for exopolysaccharide production from S. thermophilus and characterization of the produced exopolysaccharide

  • 期刊论文

  • 发表日期：

    2025年12月3日

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  • Tuğba Karabekmez Erdem,
  • Sermet Ayman,
  • Hazel Dilşad Tatar,
  • Eda Ganiyusufoğlu,
  • Yekta Gezginc

摘要

Exopolysaccharide (EPS) synthesis from whey, a byproduct of cheese production, along with the use of specific EPS-producing lactic acid bacteria (LAB), supports both the valorization of dairy byproduct and the incorporation of functional components into food products. In this study, LAB isolated from sourdough, yogurt, and cheese were characterized, and their EPS production levels were determined. EPS amounts ranged from 38.14 to 408.73 mg/L in M17 medium; the highest producers (LAB6 and LAB31, identified as Streptococcus thermophilus) produced 986–1180 mg/L EPS in whey medium. The EPS obtained from whey were isolated, purified, and lyophilized for characterization. High-performance liquid chromatography (HPLC) analysis showed that EPS was mainly composed of glucose and galactose. Fourier transform infrared (FTIR) spectroscopy revealed that EPS6 has an α-type structure, whereas EPS31 has a β-type structure. Thermogravimetric analysis (TGA) indicated thermal stability ranges of 118.7–497.8 °C for EPS6 and 131.7–472.6 °C for EPS31, while differential scanning calorimetry (DSC) showed melting points of 275.52 °C and 263.32 °C, respectively. The DPPH radical scavenging activities of EPS6 and EPS31 were 46.44% and 41.85%, demonstrating moderate antioxidant potential. This study highlights the EPS production capacity of LAB, particularly S. thermophilus isolates, in whey. The EPS are glucose- and galactose-based, structurally distinct (α and β types), thermally stable, and exhibit antioxidant activity. The results indicate that LAB6 and LAB31 can contribute to environmental sustainability and economic value by converting whey, a major dairy byproduct, into EPS.