Influence of Probiotic Fermentation on Polysaccharides of Tamarindus indica Seeds

Background: Tamarind seeds are the legumes rich in protein, carbohydrates, lipids and minerals. Tamarind seed polysaccharide (TSP) is a natural polymer isolated from Tamarindus indica. It is a by-product of the tamarind pulp industry. Due to the presence of tannins and other pigment compounds in the seed coat (testa), the whole seed is unsuitable for direct consumption. Methods: In this present study submerged fermentation using three different Probiotic bacteria such as Lactobacillus plantarum, Lactobacillus plantarum S1 and Lactobacillus helviticus was carried out to assess the significant production of exopolysaccharide from Tamarindus indica seeds. Results: The three probiotic bacteria showed different amounts of exopolysaccharide production in water and media- based fermentation with raw and defatted tamarind seed powder as a substrate. The amount of EPS produced by Lactobacillus plantarum and Lactobacillus helviticus was 23 and 38 respectively in both defatted and raw tamarind seed powder fermented with media. Conclusion: Lactobacillus plantarum shows the more production of Exopolysaccharides in both water based and MRS media based defatted and raw tamarind seed powder. While adding Probiotic bacteria it increases the even more quantity of EPS.