Optimization of dextran production from Leuconostoc strains isolated from different dairy products from Ouargla region Algeria


  • M'hamed Bouricha microbiologie
  • Roukia Hammoudi
  • Soumia Djelloul Daouadji
  • Samia Bissati Bouafia
  • Mahfoud Hadj Mahammed
  • Abdellah Henni




Exopolysaccharide, dextran, Leuconostoc, optimization, Dairy products


Leuconostoc (Ln) sp. belongs to a group of lactic acid bacteria, which has the capacity to produce dextran (an exopolysaccharides) in the presence of su-crose. dextran is industrially important, it was the first microbial exopolysac-charide affirmed for commercial use. This study aimed to optimize the pro-duction of the synthesized dextran by Ln strains species isolated from differ-ent dairy products. Morphological, cultural, physiological and biochemical characteristics were employed to identify 23 isolated strains. We have identi-fied the species: Ln. gelidum, Ln. carnosum, Ln. citreum, Ln. fallax, Ln. mesen-teroides subsp mesenteroides, Ln. mesenteroides subsp dextranicum, Ln. mesenteroides subsp cremoris. 20 strains had the capacity to produce dex-tran from sucrose. The precipitation and quantification of EPS on MRSs (Mark rogosa et sharpe sucrose) medium revealed a difference between the strains, by the total sugars assay method, the amount of EPS varied between 0.63 ± 0.19 and 2.41 ± 0.17 g / L of strains LnF70 and LnC1 (isolated from goat's milk), respectively. The dextran production from MRSs medium was better than from liquid MSE. The optimization of production on MRSs medi-um with different concentration of glucose, yeast extract and sucrose showed that the strains had good production with a concentration of 2% glucose, 0.3% yeast extract and 10% sucrose.






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