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Optimal economic productivity of exopolysaccharides from lactic acid bacteria with production possibility curves
- Source :
- Food Science & Nutrition, Vol 7, Iss 7, Pp 2336-2344 (2019), Food Science & Nutrition, Food Science & Nutrition, 7(7):2336-2344
- Publication Year :
- 2019
- Publisher :
- Wiley, 2019.
-
Abstract
- It is important that exopolysaccharides (EPS) of lactic acid bacteria (LAB) with antioxidant activities are produced economically, as it can confer beneficial effects on human health. A model of production possibility curve (PPC) was conducted to the optimal productivity of EPS for the purpose of economic production. The results revealed that the optimal productivity of EPS was approached to the set by NB (90%) and MRS (55%) broth from PPC with equation of PPC(Y) = 100–0.0335*EXP(0.08*X). The EPS productivity and yield of strain LaP with optimal production set (OPS) were, respectively, 291.0 ± 2.6 mg and 13.5 ± 0.7%, and the cost of OPS can be saved by about 31.6%, while that for strain BaP were 280.7 ± 2.5 mg and 13.0 ± 0.7%, respectively, and with 31.6% saved as well. Besides, the EPS produced from PPC mode has appropriate antioxidant ability with 34.6 ± 0.7% (LaP) and 37.6 ± 0.9 (%) (BaP) of DPPH radical scavenging activity under the economic cost. The strategy of controlling the medium composition not only could improve the productivity of EPS, but also enhance the antioxidant effects of EPS. Both LaP and BaP with antioxidant potential may be useful as supplements in the health‐promoting food industry.
- Subjects :
- 0106 biological sciences
0301 basic medicine
Antioxidant
Food industry
DPPH
medicine.medical_treatment
lcsh:TX341-641
01 natural sciences
antioxidant ability
lactic acid bacteria
exopolysaccharides
03 medical and health sciences
chemistry.chemical_compound
010608 biotechnology
medicine
Production (economics)
Food science
Productivity
Original Research
biology
Chemistry
business.industry
biology.organism_classification
Lactic acid
030104 developmental biology
Composition (visual arts)
business
lcsh:Nutrition. Foods and food supply
Bacteria
Food Science
Subjects
Details
- ISSN :
- 20487177
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- Food Science & Nutrition
- Accession number :
- edsair.doi.dedup.....616ec5d685534194fa56b0d7d1975b93