Volume 5, Issue 5, October 2017, Page: 97-101
Antioxidant and Antimicrobial Activities of Exopolysaccharides from Yoghurt Starter
Bachir Raho Ghalem, Process Engineering and Chemistry of Solutions Laboratory, Department of Biology, University of Mascara, Mascara, Algeria
Received: May 30, 2017;       Accepted: Jun. 27, 2017;       Published: Oct. 18, 2017
DOI: 10.11648/j.ab.20170505.13      View  1428      Downloads  122
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%.
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
Copyright © 2017 Authors retain the copyright of this article.
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