Characterization of Mannose-Rich Exopolysaccharides from Kefir Lactic Acid Bacteria and Their Techno-Functional Potential in Fermented Milk

Le résumé fourni par la source

Kefir grains are a valuable source of exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) with potential applications in fermented dairy products. In this study, LAB isolated from kefir grains originating from five regions were screened for EPS production and probiotic-related properties. Three strains, Lactiplantibacillus plantarum XZ61, Lactobacillus kefiranofaciens EG10, and Lentilactobacillus kefiri EG12, were selected based on high EPS yield, antimicrobial activity, antioxidant capacity, and tolerance to acidic and bile salt conditions. After optimization, the highest EPS yield (539.57 μg/mL) was obtained from strain EG10.The purified EPS consisted of two molecular weight fractions (≈1.4 and 23~25 kDa) and was rich in mannose (33.38~61.58%). Among the three EPS, EG10-EPS exhibited superior emulsifying and flocculating properties comparable to commercial stabilizers, as well as notable ABTS•+ and hydroxyl radical scavenging activities. Furthermore, co-fermentation of L. kefiranofaciens EG10 with conventional yogurt starter cultures significantly improved exopolysaccharide content, water-holding capacity, texture, and antioxidant activity of fermented milk, particularly in cow milk. These results demonstrate the potential of kefir-derived EPS-producing LAB as natural functional cultures for fermented dairy applications.

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