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- MakaleAçık Erişim2026Preliminary Study on the Characterization of a Novel Polysaccharide from Enterococcus faecium SL60 Isolated from Siyez Sourdough; [Siyez Ekşi Mayasından İzole Edilen Enterococcus faecium SL60'tan Elde Edilen Yeni Bir Polisakkaritin Karakterizasyonu Üzerine Ön Çalışma]
Genç, Berna
This study reports the production, structural characterization, and preliminary cytotoxicity evaluation of an extracellular polysaccharide (EPS) synthesized by Enterococcus faecium SL60, a strain isolated from traditional Siyez (einkorn) sourdough. Analytical techniques including GC-MS, FTIR, XRD, zeta potential, and elemental analysis were applied to characterize the EPS. The purified EPS was found to be a water-soluble, negatively charged, amorphous heteropolysaccharide predominantly composed of mannose and glucose, with minor proportions of rhamnose, arabinose, galactose, and xylose. The total carbohydrate yield was 7.6 g/L. FTIR confirmed the presence of typical carbohydrate functional groups, while zeta potential analysis indicated a moderate surface charge (−9.71 mV), implying colloidal stability. Cytotoxicity evaluation using the CCD-1079Sk fibroblast cell line showed no significant toxicity at concentrations up to 500 µg/mL. These findings highlight the potential of SL60-derived EPS as a safe bioactive compound with possible applications in functional food development and health-related products.
- MakaleAçık Erişim2024Enterococcus durans SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (Triticum monococcum L. ssp. monococcum)
Genc, Berna; Karatas, Seyda Merve; Tunç, Merve Tuğçe
Research background. Given the potential of microbial exopolysaccharides from lactic acid bacteria in various industrial processes, alternative sources for the isolation of lactic acid bacteria are highly topical. In this study, we used a traditional sourdough from einkorn (Triticum monococcum L. ssp. monococcum) as a source of lactic acid bacteria for the isolation, identification and determination of exopolysaccharide producers. Experimental approach. The sourdough was prepared from einkorn according to the traditional method. Lactic acid bacteria were isolated and purified using the single colony technique on MRS and M17 media. The isolates were characterised using matrix-assisted laser desorption ionization-time of flight mass (MALDI-TOF) spectrometry. All isolates were analysed for extracellular polysaccharide production and one isolate was selected for purification and characterisation of its polysaccharide. Results and conclusions. The isolates were identified as Lactobacillus plantarum, L. paraplantarum, L. brevis, Pediococcus pentosaceus, Enterococcus faecium and E. durans. The production of exopolysaccharides by all lactic acid bacteria was evaluated and it was found that all strains (except one) were capable of producing exopolysaccharides. One polysaccharide (EPS-SL70) was purified from the isolates of E. durans SL70. This anionic heteropolysaccharide had, in addition to the carbohydrate backbone, a protein structure that did not contain nucleic acid. The carbohydrate backbone consisted of mannose, glucose, rhamnose, arabinose, xylose and galactose. Novelty and scientific contribution. The microbial flora of traditional einkorn sourdough has been identified in this study and represents the first report on the exopolysaccharide production by lactic acid bacteria in traditional einkorn sourdough. Additionally, Enterococcus durans from einkorn sourdough was identified as a new exopolysaccharide producer.