Characteristics of Exopolysaccharides (EPS) Synthesized by Lactic Acid Bacteria from Traditional Fermented Vietnamese Foods

Date Received: 25-04-2025

Date Accepted: 20-05-2025

Date Published: 23-05-2025

##submissions.doi##: https://doi.org/10.31817/tckhnnvn.2025.23.4.

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Trung, N., Duong Van Hoan, Tran Thi Dao, & Nguyen Thi Thu. (2025). Characteristics of Exopolysaccharides (EPS) Synthesized by Lactic Acid Bacteria from Traditional Fermented Vietnamese Foods. Vietnam Journal of Agricultural Sciences, 23(4), 468–477. https://doi.org/10.31817/tckhnnvn.2025.23.4.

Characteristics of Exopolysaccharides (EPS) Synthesized by Lactic Acid Bacteria from Traditional Fermented Vietnamese Foods

Nguyễn Thành Trung (*) , Duong Van Hoan 1 , Tran Thi Dao 1 , Nguyen Thi Thu 1

  • Tác giả liên hệ: [email protected]
  • 1 Khoa Công nghệ Sin học, Học viện Nông nghiệp Việt Nam

    • Keywords

    Exopolysaccharides, LAB, Polysaccharides

    Abstract


    This study focused on isolating and optimizing the exopolysaccharide (EPS) recovery process from lactic acid bacteria (LAB) isolated from Vietnamese traditional fermented foods. Out of 33 isolated LAB strains, 21 showed EPS-producing ability. The optimal culture conditions for EPS biosynthesis were determined to be 30°C and pH 6.5. Trichloroacetic acid (TCA) and ethanol were used for protein removal and EPS precipitation. Strain L4.1 exhibited the highest EPS production. The optimal TCA concentration was 25%, the optimal culture broth : ethanol ratio was 1:1.5, and the optimal precipitation time for EPS recovery was 24 hours. The obtained EPS showed water solubility (30.04%) and free radical scavenging activity (65.87% at 1 mg/ml). This research identified optimal conditions for improving EPS recovery efficiency from LAB, opening potential applications in the future.

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