2026-10-23T16:04:04Zhttps://gumushane-rdlopen.rawdatalibrary.net/oai/requestoai:gumushane-rdlopen.rawdatalibrary.net:gumushane/138952026-10-22T11:36:37Zopenairedrivercom_gumushane_10000col_gumushane_10001com_gumushane_10007col_gumushane_10171Characterization and Bioactive Properties of Exopolysaccharides from Pediococcus ethanolidurans Isolated from Kırçan (Smilax excelsa L.) PicklesKaratas, Seyda MerveGenc, BernaTunc, Merve Tugcebioactivityexopolysaccharide (EPS)kırçanlactic acid bacteriapickleSmilax excelsaLIn this study, the characterization of some bioactive content of exopolysaccharide (EPS) extracted from Pediococcus ethanolidurans isolated with Smilax excelsa L. from conventionally produced pickles were investigated. Background: Although this study is the main study involving the characterization of EPS obtained from Pediococcus ethanolidurans, it is important because it has determined a natural polysaccharide that can be used in different fields in the industry. According to the obtained results, sugar analysis by GC-MS revealed that EPS consisted of glucose (7.59%), mannose (41.96%), fructose (16.98%), arabinose (3.15%) and rhamnose (30.30%). From the thermal behavior determined by differential scanning calorimetry (DSC), it was concluded that it should not be heated close to 250 °C. At the same time, according to the thermogram obtained as a result of X-ray diffraction (XRD) analysis, it was found to have a crystalline structure. EPS, which reached 73.844% efficiency, showed antibacterial activity against Listeria monocytogenes, Staphylococcus aureus and Escherichia coli, while 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity was detected at 0.24 mM. It also has remarkable results, seen in cytotoxicity analysis against healthy HT-29 cells, demonstrating that it has proliferative activity as high as %125 In short, Pediococcus ethanolidurans was found to be a novel EPS producer with impressive properties.Multidisciplinary Digital Publishing Institute (MDPI)2026Articlehttps://rdlopen.rawdatalibrary.net/r/gumushane/13895https://doi.org/10.3390/fermentation120100142311-5637enFermentationinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://gumushane-rdlopen.rawdatalibrary.net/tr/items/gumushane/13895