Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter
Advances in Biochemistry
Volume 5, Issue 5, October 2017, Pages: 97-101
Received: May 30, 2017; Accepted: Jun. 27, 2017; Published: Oct. 18, 2017
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Author
Bachir Raho Ghalem, Process Engineering and Chemistry of Solutions Laboratory, Department of Biology, University of Mascara, Mascara, Algeria
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Abstract
The in vitro antimicrobial and antioxidant activities of the exopolysaccharide (EPS) extracted from yoghurt starter were investigated. Antimicrobial activity tests were carried out using disc diffusion methods with Escherichia coli, Staphylococcus aureus and Streptococcus D, Proteus spp and the yeast of Candida albicans. The antioxidant properties were evaluated using the test of DPPH free radical trapping. The results show that the EPS has weak antimicrobial activity against the tested strains with inhibitions zones ranging from 9 to 13 mm. EPS could reduce the free radical (DPPH) to diphenylpicrylhydrazine a yellow-colored at 24.25% showing antioxidant activity less than that of ascorbic acid which was 69.79%.
Keywords
EPS, Yoghurt Starter, Antimicrobial, Antioxidant Activities
To cite this article
Bachir Raho Ghalem, Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter, Advances in Biochemistry. Vol. 5, No. 5, 2017, pp. 97-101. doi: 10.11648/j.ab.20170505.13
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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