Laboratory Exercise #4.

1 – Action of Bacteria on Polysaccharides

FTC 23.2 A

Jeremy Dawn Z. Caballero

Analysis

Polysaccharides is defined by Wang, J. (2019) as “the condensation polymers where

the glycosidic linkage is formed from the glycosyl moiety and a hydroxyl group of the
adjacent sugar unit.” Polysaccharides are easily found in nature and has diverse chemical
structure, physical properties, and biological functions which may cause by either its
structure or storage. On the other hand, bacteria are microorganisms that can grow rapidly.
Some bacteria are good and some of them are harmful. In this experiment, the action of
bacteria on polysaccharides is determined through research.

In this experiment, lactic acid bacteria (LAB) were used. Lactic acid bacteria are
known for fermenting foods and beverages and this type is part of the heterogeneous Gram-
positive bacteria group. The main product of lactic acid bacteria (LAB), after fermentation, is
lactate (which is derived from a carbohydrate). In production of polysaccharides through
lactic acid bacteria, it is influenced by the lactic acid bacteria’s diverse technology, function,
and health-promoting properties. Since this experiment used rice and sterilized it before
adding lactic acid bacteria. It was asked to confirm the presence of lactic acid and alcohol
using spot test. Spot test is one of the fastest methods to detect lactic acid present in the
sample. Although lactic acid bacteria help on fermenting a certain food or beverage, it is
important to detect the lactic acid present in it to prevent microbial spoilage. By preventing
microbial spoilage, food and beverages can be further preserved.

With the rice being inoculated with lactic acid bacteria, there is then formed various
structural exocellular polysaccharides. These polymers are made out of single type sugars
or two or more monosaccharides that are either branched or unbranched. Although most of
these exocellular polysaccharides influenced by lactic acid bacteria are branched. These
polymers are composed of sugars that are galactose and glucose, and some rhamnose.
Diverse exocellular polysaccharides by lactic acid bacteria have great and positive
contribution to texture of food and beverages when fermented with these cultures. Also,
these cultures decrease the use of enhancers such as starch, pectin, and more. These
polysaccharides also have health benefits.

According to Colombo et. Al. (2018), Lactic acid bacteria (LAB) “are one of the most
significant groups of probiotic organisms…these microorganisms can enhance lactose
digestion, stimulate the immune system, and prevent and treat diarrhea.” Also, lactic acid
bacteria (LAB) have been used for so long that it become a tradition to use it when it comes
to fermenting. Since lactic acid bacteria can form hydrocolloids in aqueous solutions,
polysaccharides can then act as emulsifiers, thickeners, etc. and also, can stabilize food,
suspend particulates, control crystallization, and more. In conclusion, lactic acid bacteria are
essentially an untapped reservoir of diverse exocellular polysaccharides and can be used as
food additives. Also, the action of bacteria on polysaccharides has many functions, but most
importantly, good bacteria can help improve the taste of the food product and as well the
texture of the food product. As enticing it is to use cultured bacteria, such as lactic acid
bacteria (LAB), it is also associated with great cost when it comes to production. With costly
dues, comes with high incentives. These cultured bacteria can boost the harnessing of
diverse and functional polysaccharides, which is extremely helpful in product development
and commercialization.

References:

Wang, J. (2019). Polysaccharides in Food. SpringerLink.

https://link.springer.com/referenceworkentry/10.1007%2F978-981-13-1745-3_30-1?
error=cookies_not_supported&code=7e126e6d-4b15-45a2-99e4-eda5e091baf9#:
%7E:text=Polysaccharides%20are%20condensation%20polymers%20where,of%20cyclic
%20polysaccharides%20named%20cycloamyloses.

Colombo, M., Castilho, N.P.A., Todorov, S.D. et al. Beneficial properties of lactic acid
bacteria naturally present in dairy production. BMC Microbiol 18, 219 (2018).
https://doi.org/10.1186/s12866-018-1356-8