Raw dataset for bacterial exopolysaccharide production using cassava pulp as substrate by Bacillus spp. isolated from Thai milk kefir with its antioxidant and antimicrobial capacities

Description

This raw dataset reflects an analysis of the antioxidant and antibacterial activity of exopolysaccharide (EPS) produced by eight Bacillus spp. isolated from Thai milk kefir [1] on a substrate of cassava pulp. Cassava pulp was analyzed for its moisture, ash, fat, protein, fiber, starch and sugar, neutral detergent fiber (NDF), acid detergent fiber (ADF), acid detergent lignin (ADL) when used as an EPS-producing substrate. After 3 days of fermentation, dataset on the total plate count, the reducing sugar content, the pH of the culture, and the fresh and dry weight of the EPS was recorded. In response to the EPS produced by several Bacillus spp., the total phenolic content, total flavonoid content, antimicrobial activity against Streptococcus agalactiae and Staphylococcus aureus, and antioxidant activities assessed by DPPH scavenging assay, FRAP assay and hydroxyl radical scavenging activity were collected. Agar disc diffusion, spectrophotometry for antioxidant activity and bioactive content, proximate analysis, the dinitrosalicylic acid method, pH meter readings, the total plate count via serial dilutions using the spread plate technique were the primary techniques used.

Steps to reproduce

Cassava pulp was milled and sieved to obtain a fine powder, which was then prepared for EPS production. The chemical composition analysis was performed using standard AOAC procedures, and the percentages of starch and sugar, neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL) were calculated. Eight EPS-producing bacteria from the Bacillus genus were studied for EPS-producing capacity using cassava pulp as substrate. Bacterial strains were successfully grown in Tryptic Soy Broth (TSB) pH 7.0, and the OD600nm of the resulting suspension was adjusted to 0.1 before inoculation into flasks filled with 5% (w/v) cassava pulp in sterilized 100 mL distilled water in a 250 mL flask incubated at 37°C at 150 rpm for 3 days. The reducing sugar content and pH values at 0, 1, 2, and 3 days were quantified using the DNS method and a pH meter. Fresh and dry weights of EPSs were recorded along with the total plate count of the bacterial population using the spread plate technique. Antioxidant assays, including DPPH, FRAP, and hydroxyl scavenging activity assays, were conducted. The total phenolic content (TPC) and the total flavonoid content (TFC) were also measured using the spectrometry method. EPS antibacterial activity was assessed using an agar disc diffusion test against S. agalactiae and S. aureus. Statistical analysis was performed using the SPSS Demon version to assess significant mean differences using ANOVA and Duncan's multiple range test at p < 0.05.

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