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Exopolysaccharide (EPS)-Producing Streptococcus thermophilus: Functional and Probiotic Potential.

Dominika Jurášková1, Vanessa C Pires1, Susana C Ribeiro1

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Foods (Basel, Switzerland)
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PubMed
Summary

Goat milk Streptococcus thermophilus strains were characterized, with GM4 showing probiotic potential. Its exopolysaccharide (EPS) demonstrated antioxidant and cholesterol-lowering properties, making it suitable for functional foods.

Keywords:
EPSS. thermophilusexopolysaccharideslactic acid bacteriaprobiotics

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Area of Science:

  • Microbiology
  • Food Science
  • Biochemistry

Background:

  • Streptococcus thermophilus is a key starter culture in dairy fermentations.
  • Exopolysaccharides (EPS) produced by S. thermophilus can impart beneficial functional properties to food products.
  • Characterizing EPS-producing strains from diverse sources like goat milk is crucial for identifying novel functional ingredients.

Purpose of the Study:

  • To characterize exopolysaccharide (EPS)-producing Streptococcus thermophilus strains isolated from goat milk.
  • To evaluate the structural and functional properties of the produced EPS.
  • To assess the technological and probiotic potential of the selected S. thermophilus strains.

Main Methods:

  • Isolation and characterization of S. thermophilus strains from goat milk.
  • Fermentation analysis, carbohydrate utilization profiling, and enzymatic activity assays (e.g., β-galactosidase, aminopeptidases, acid phosphatase).
  • Probiotic potential assessment: antibiotic sensitivity, antioxidant capacity, cholesterol-lowering ability, auto-aggregation, and co-aggregation with pathogens.
  • EPS purification, structural analysis (composition, glycosidic linkages), and functional assays (antioxidant activity).

Main Results:

  • Four S. thermophilus strains were isolated, showing efficient lactose fermentation and desirable enzyme activities.
  • Strain GM4 exhibited significant probiotic characteristics: high β-galactosidase activity, moderate antioxidant and cholesterol-lowering abilities, and strong aggregation properties.
  • GM4 produced a dextranase-resistant EPS composed mainly of glucose and mannose, with notable antioxidant activity.
  • The EPS structure included specific glycosidic linkages, contributing to its functional properties.

Conclusions:

  • Streptococcus thermophilus strain GM4 is a promising candidate for probiotic and functional food applications.
  • The EPS produced by strain GM4 possesses significant antioxidant properties, suitable for incorporation into functional foods.
  • Characterization of EPS-producing S. thermophilus from goat milk yields strains with valuable technological and health-promoting attributes.