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Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter

Received: 30 May 2017     Accepted: 27 June 2017     Published: 18 October 2017
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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%.

Published in Advances in Biochemistry (Volume 5, Issue 5)
DOI 10.11648/j.ab.20170505.13
Page(s) 97-101
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

EPS, Yoghurt Starter, Antimicrobial, Antioxidant Activities

References
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Cite This Article
  • APA Style

    Bachir Raho Ghalem. (2017). Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter. Advances in Biochemistry, 5(5), 97-101. https://doi.org/10.11648/j.ab.20170505.13

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    ACS Style

    Bachir Raho Ghalem. Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter. Adv. Biochem. 2017, 5(5), 97-101. doi: 10.11648/j.ab.20170505.13

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    AMA Style

    Bachir Raho Ghalem. Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter. Adv Biochem. 2017;5(5):97-101. doi: 10.11648/j.ab.20170505.13

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  • @article{10.11648/j.ab.20170505.13,
      author = {Bachir Raho Ghalem},
      title = {Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter},
      journal = {Advances in Biochemistry},
      volume = {5},
      number = {5},
      pages = {97-101},
      doi = {10.11648/j.ab.20170505.13},
      url = {https://doi.org/10.11648/j.ab.20170505.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ab.20170505.13},
      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%.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter
    AU  - Bachir Raho Ghalem
    Y1  - 2017/10/18
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ab.20170505.13
    DO  - 10.11648/j.ab.20170505.13
    T2  - Advances in Biochemistry
    JF  - Advances in Biochemistry
    JO  - Advances in Biochemistry
    SP  - 97
    EP  - 101
    PB  - Science Publishing Group
    SN  - 2329-0862
    UR  - https://doi.org/10.11648/j.ab.20170505.13
    AB  - 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%.
    VL  - 5
    IS  - 5
    ER  - 

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Author Information
  • Process Engineering and Chemistry of Solutions Laboratory, Department of Biology, University of Mascara, Mascara, Algeria

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