Browsing by Author "Sakirat Yetunde ABODERIN"

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    Biosynthesis and Characterization of Microbial Exopolysaccharide for Cosmeceutical Application
    (Lead City University, Ibadan, 2025-12) Sakirat Yetunde ABODERIN
    Exopolysaccharides (EPS) are high-molecular-weight biopolymers secreted by microorganisms into their extracellular environment. Among the most well-known producers of EPS are species of yeast, bacteria, and fungi. The aim of this study is to isolate, optimize, and evaluate application of microbial exopolysaccharides (EPS) in formulation of a clarifying skin gel from microbial strains obtained from naturally fermented grape samples, soursop, maize gruel, locust beans and palm wine. Grape samples were obtained from three major markets in Ibadan: Oje, Challenge, Molete, Locust beans samples were obtained from Challenge, Felele, Orita Challenge, while maize gruel samples were collected from Soka, Challenge, and Orita challenge areas and soursop samples were obtained from Oje, Palm wine samples were obtained from Tollgate. Samples were fermented for 24 hours and cultured on Nutrient broth, Yeast Extract Potatoes Dextrose broth to reduce microbiological load and allow the growth of the discrete colonies. Isolates that exhibited mucoid colonies were incubated for 15 days at room temperature. After incubation, the culture was centrifuged at 4000 rpm for 30 minutes, and the supernatant was carefully decanted into a sterile tube. Macroscopic observation was done on selected EPS producers and microscopic examination was conducted along with molecular identification using FTIR. Quantitative analysis revealed significant variability in EPS yield across samples. Isolates G1, G2, H2, from soursop and grape showed higher yields (e.g., G1 = 9.1 and G2 = 7.1), highlighting their superior production capacity. Additionally, palmwine samples (YEG PW1) showed moderate EPS production, which aligns with reports on EPS-producing microbes isolated from fermented foods. Optimization experiments identified G1 as the most promising isolate. Under different sugar sources (fructose, sucrose, glucose, galactose) and temperature ranges (25–35 °C), EPS production varied significantly. The highest yield was recorded at 8.9 g/L under 6 % glucose at 30 °C, demonstrating that substrate type and concentration, along with environmental factors, critically influence EPS synthesis. Key Words: Exopolysaccharides, microbial, optimization experiments, fermented foods Word Count: 300